Name: Chickpea Shawarma Dip Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 1 (15-oz.) can chickpeas, well drained; 1 Tbsp olive or avocado oil; 1 tsp coconut sugar; 1/2 tsp smoked paprika; 1/2 tsp ground cumin; 1/2 tsp ground turmeric; 1/2 tsp dried oregano; 1/2 tsp sea salt; 1/4 tsp black pepper; 1/4 cup hummus, store-bought or DIY; 1 Tbsp lemon juice; 3/4 – 1 tsp dried dill (or 2-3 tsp fresh); 3 cloves garlic, minced; Water or unsweetened almond milk, to thin; 1 cup packed finely chopped parsley; 1/2 cup diced cherry or roma tomatoes; 1/4 cup diced red onion; 1 Tbsp lemon juice; 1 Tbsp olive oil; Pinch of sea salt and black pepper; 16 ounces hummus, store-bought or DIY; Pita chips or fresh pita; Naan or gluten-free naan; Vegetables (cucumber, red pepper, etc.); Chili garlic sauce (e.g., Huy Fong Foods brand)

Jump to Recipe

If you’re looking for a bold, vibrant appetizer that brings authentic Middle Eastern flavors right to your table, Chickpea Shawarma Dip will absolutely steal the show! This gorgeous, layered dip combines warmly spiced roasted chickpeas, creamy hummus, zesty garlic-dill sauce, and a refreshing parsley-tomato salad for an irresistible burst of texture and taste in every scoop. Whether you’re gathering with friends or just treating yourself to something special, Chickpea Shawarma Dip is the colorful, crave-worthy recipe you’ll want to make again and again.

Chickpea Shawarma Dip Recipe - Recipe Image

Ingredients You’ll Need

Don’t be intimidated by the gorgeous layers — every ingredient for Chickpea Shawarma Dip is easy to find, and each one brings its own punch of flavor and color. You’ll want to savor how the spices add warmth, the fresh veggies provide crunch, and the sauces tie it all together. Here’s what you’ll need:

Chickpeas: Well-drained canned chickpeas are the heart of the dish and crisp up perfectly for a satisfyingly spiced topping.
Olive or avocado oil: Helps the spices adhere and gives the chickpeas a delightful crunch after roasting.
Coconut sugar: A touch of sweetness that balances the savory spices and enhances that classic shawarma flavor.
Smoked paprika: Brings gentle smokiness and vibrant color to your chickpeas.
Ground cumin: Adds earthy, nutty warmth to the spice blend.
Ground turmeric: For a golden hue and subtle peppery note.
Dried oregano: A savory herbal element that complements the shawarma profile.
Sea salt: Enhances every other flavor in the dip.
Black pepper: Adds a gentle kick and rounds out the spices.
Hummus: Creamy, dreamy, and perfect as the main base for this showstopper dip. Store-bought or homemade both work beautifully.
Lemon juice: Supplies bright, tangy zing that wakes up the whole dish.
Dried dill (or fresh): The distinctive, herby flavor of dill cuts through the richness of the hummus and chickpeas.
Garlic: Minced garlic gives the sauce a lively bite — don’t skimp here!
Water or unsweetened almond milk: Use only as much as you need to reach a drizzly, pourable consistency for your sauce.
Parsley: Chopped fresh parsley adds grassy freshness and a dazzling pop of green.
Cherry or Roma tomatoes: Juicy, sweet tomatoes brighten each bite and make the dip extra refreshing.
Red onion: A little goes a long way for sharpness and color in your salad layer.
More lemon juice and olive oil: Dress your parsley-tomato salad for perky flavor and shine.
Pinches of sea salt and black pepper: To finish the salad just right.
Additional hummus (16 ounces): This ensures a thick, spreadable base that holds up to all the layers.
Pita chips, pita, or naan: Your favorite scooping vehicles for maximum enjoyment!
Fresh vegetables: Try cucumber slices, red pepper sticks, or anything crisp and colorful for dipping.
Chili garlic sauce: Optional — but highly recommended for a spicy finishing flourish!

How to Make Chickpea Shawarma Dip

Step 1: Roast the Spiced Chickpeas

Start by preheating your oven to 375 degrees F. Grab your well-drained chickpeas and toss them in a bowl with oil, coconut sugar, smoked paprika, cumin, turmeric, oregano, sea salt, and black pepper. Make sure everything is evenly coated so each chickpea is packed with flavor. Spread them out on a baking sheet (lined with parchment for easy cleanup!) and roast for 20 to 22 minutes. You’ll know they’re ready when they’re golden brown, fragrant, and irresistibly crispy on the edges.

Step 2: Whip Up the Garlic-Dill Sauce

While the chickpeas are getting crispy, it’s time for the magical sauce! Whisk together hummus, lemon juice, dried dill (fresh works too if you have it!), minced garlic, and just enough water or almond milk to create a drizzle-worthy texture. Taste as you go: add more lemon for tang, extra garlic for zing, or more dill for that fresh, herby punch. Don’t be shy — this sauce ties every single layer together.

Step 3: Mix the Parsley-Tomato Salad

Now, make your vibrant topping: finely chop a big handful of parsley, dice up juicy tomatoes, and add some red onion for bite. Dress everything with a splash of lemon juice, a drizzle of olive oil, and a pinch of salt and pepper. Toss gently until the colors pop and the salad looks lively. This layer brings freshness and crunch — don’t skip it!

Step 4: Assemble the Chickpea Shawarma Dip

Ready for the best part? Grab a big serving platter and spread a thick, generous layer of hummus across the bottom. Scatter the roasted chickpeas on top, followed by your parsley-tomato salad. Drizzle the garlicky dill sauce all over, making sure every bite will have a little of everything. If you love spicy food, add a swirl of chili garlic sauce for fiery contrast that really wakes up your taste buds.

Step 5: Time to Dip and Enjoy!

Surround your masterpiece with plenty of pita chips, warm naan, and crisp veggies. Every scoop is an explosion of flavor — creamy, tangy, herby, crunchy, and a little smoky — all in one bite. Bask in your kitchen triumph as everyone dives in!

How to Serve Chickpea Shawarma Dip

Garnishes

The right garnishes can make Chickpea Shawarma Dip absolutely spectacular. I love finishing mine with a sprinkle of extra chopped parsley and a few dots of chili garlic sauce for some heat. Crumbled feta or a dusting of smoked paprika look gorgeous and add flavor. Don’t forget a squeeze of fresh lemon over the top just before serving for that last burst of brightness!

Side Dishes

You truly can’t go wrong setting out a basket of warm pita, fluffy naan, or even gluten-free flatbreads to scoop up this dip. Crisp, colorful veggie sticks — think cucumbers, bell peppers, and carrots — are perfect for a lighter option. Serve Chickpea Shawarma Dip alongside a simple cucumber salad or even as part of a mezze spread if you want to go all out Mediterranean!

Creative Ways to Present

Turn Chickpea Shawarma Dip into the centerpiece of your party table by assembling it in a shallow, wide-rimmed bowl or on a pretty platter for dramatic effect. For individual servings, layer the dip in small jars or cups for grab-and-go portions. Or, use the leftovers as a filling for wraps with extra salad greens for a fun, portable meal the next day!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have any leftovers of your Chickpea Shawarma Dip, keep each component separate in airtight containers in the fridge. This way, everything stays fresh and crisp — the chickpeas keep their crunch, the salad doesn’t get soggy, and the sauces remain their best. Stored properly, the components will be delicious for up to 3 days.

Freezing

While the hummus and garlic-dill sauce freeze well in sealed containers, I don’t recommend freezing the fresh parsley-tomato salad or roasted chickpeas — they lose their texture and vibrant flavor after thawing. If you do want to get ahead, make and freeze just the sauce and base, then prep the salad and chickpeas before serving.

Reheating

If you’ve stored the chickpeas separately and want that freshly-roasted crunch, you can toss them back in a hot oven (about 400 degrees F for five minutes) to revive their crispiness. The dips and salad are best served chilled or at cool room temperature, so you won’t need to reheat them — making Chickpea Shawarma Dip one of the easiest appetizers for entertaining!

FAQs

Can I use dried chickpeas instead of canned?

Absolutely! Just be sure to soak and cook the dried chickpeas until soft before roasting. You’ll want about 1.5 cups cooked chickpeas to substitute for one can. The extra effort pays off with amazing texture!

Is there a way to make this dip spicy without chili garlic sauce?

Of course. Add a pinch of cayenne pepper or red pepper flakes to your chickpeas before roasting. You can also mix a little harissa paste into the hummus or sauce for an extra layer of heat. Adjust to your personal taste!

How do I make Chickpea Shawarma Dip gluten-free?

Great news: The dip itself is naturally gluten-free. Just serve it with gluten-free naan, pita, or your favorite gluten-free crackers or veggies for dipping. Double-check if using store-bought hummus to make sure it’s certified gluten-free.

What if I don’t like dill? Is there a substitute?

No worries! If dill isn’t your thing, try using fresh cilantro or flat-leaf parsley for an equally herby and bright sauce. Basil or mint could add a unique twist, too. Make it your own!

Can I prep any elements of the Chickpea Shawarma Dip ahead of time?

Definitely. Roast the chickpeas, make the sauce, and chop your parsley-tomato salad up to a day in advance. Keep everything covered and separate in the fridge, then assemble just before serving for the freshest, most vibrant dip possible.

Final Thoughts

Chickpea Shawarma Dip is more than just a party appetizer — it’s a show-stopping, flavor-loaded centerpiece that brings everyone together around the table. Give it a try and watch it disappear in record time. Trust me, you’ll want to make it again and again!

Chickpea Shawarma Dip Recipe

★★★★★

4.9 from 28 reviews

Author: Lily
Total Time: 35 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

A delicious and flavorful Chickpea Shawarma Dip recipe that combines roasted chickpeas, a creamy garlic dill sauce, and a refreshing parsley-tomato salad. Perfect for dipping with pita chips or fresh veggies.

Instructions

Roast Chickpeas: Preheat oven to 375°F (190°C). Toss drained chickpeas with oil, sugar, and spices. Bake for 20-22 minutes until golden brown. Set aside.
Make Garlic Dill Sauce: Whisk hummus, lemon juice, dill, garlic, and thin with water/almond milk as needed.
Prepare Parsley-Tomato Salad: Combine parsley, tomatoes, onion, lemon juice, olive oil, salt, and pepper in a bowl. Toss and set aside.
Assemble: Spread hummus on a platter, top with roasted chickpeas, parsley salad, and garlic dill sauce. Garnish with chili garlic sauce.
Serve: Enjoy with pita, naan, veggies, or pita chips. Best when fresh, but leftovers can be refrigerated for up to 3 days.

Notes

Feel free to adjust seasonings in the garlic dill sauce to suit your taste preferences.
For a spicier kick, add more chili garlic sauce or red pepper flakes.
Ensure the chickpeas are well-drained before roasting for a crispy texture.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Appetizer
Method: Baking, Mixing
Cuisine: Mediterranean