Chickpea Shawarma Dip Recipe




1 cup (75 g) finely chopped parsley, packed

1/2 cup Cherry or roma tomatoes

1 15-ounce (425 g) can Chickpeas

3/4 tsp Dill, dried

Coriander chutney

3 cloves Garlic

1/2 tsp Oregano, dried

1/4 cup Red onion

1 Vegetables


1 Water or unsweetened almond milk to, thin


1 Chili garlic sauce

2 tbsp Lemon juice

Baking & spices

1/4 tsp Black pepper

1 tsp Coconut sugar

1 tbsp Olive or avocado oil

1/2 tsp Paprika, smoked

1/2 tsp Sea salt

1 Pinch Sea salt and black pepper

1/2 tsp Turmeric, ground

Oils & vinegars

1 tbsp Olive oil

Nuts & seeds

1/2 tsp Cumin, ground

Bread & baked goods

1 Pita chips or fresh pita


1/4 cup (60 g) hummus (store-bought or diy)

16 ounces (453 g) hummus (store-bought or DIY)


  1. Preheat oven to 375 degrees F (190 C) and add well drained chickpeas to a mixing bowl.
  2. Top with oil, sugar and spices and toss to combine. Then spread on a bare or parchment-lined baking sheet. Bake for 20-22 minutes, or until deep golden brown and fragrant. Set aside.
  3. In the meantime, prepare your sauce by adding all ingredients to a mixing bowl and whisking to combine, only adding enough water or almond milk to thin so it’s pourable. Taste and adjust seasonings as needed. Add more garlic for more zing, salt for savoriness, lemon juice for freshness, and dill for a more intense herb flavor. I found mine didn’t need anything else.
  4. Lastly, prepare parsley-tomato salad by adding parsley, tomato and onion to a small mixing bowl and dressing with lemon juice, olive oil, salt and pepper. Toss and set aside.
  5. To serve, spread hummus on a serving platter and top with roasted chickpeas, parsley salad, and garlic dill sauce. I also love garnishing mine with chili garlic sauce for extra heat! Perfect with pita, pita chips, or veggies of choice.
  6. Best when fresh, though leftovers keep in the refrigerator up to 3 days (store hummus, salad, chickpeas and sauce separately for best results)

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