Roasted Chickpeas:

• 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

Garlic Dill Sauce:

• 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

Parsley-Tomato Salad:

• 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

For Serving:

• 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)