Jo-Anne Rene

Chickpea Shawarma Dip

I was recently meal planning and came to the conclusion that I love to try new dishes. I made this shawarma dip a few of weeks ago and we have had it a couple of times already. It is that good! If you are looking for something easy to throw together for a quick, casual dinner or if you are looking to bring an appetizer to a dinner party, I highly recommend this recipe.

Chickpea Shawarma Dip


Credit: www.minimalistbaker.com 


Ingredients

  • CHICKPEAS
    • 1 15-ounce can chickpeas, well drained
    • 1 Tbsp (15 ml) 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 HERB SAUCE
    • 1/4 cup (60 g) hummus
    • 1 Tbsp (15 ml) lemon juice
    • 3/4 – 1 tsp dried dill (or sub 2-3 tsp fresh)
    • 3 cloves garlic, minced (1 1/2 Tbsp or 9 g)
    • Water or unsweetened almond milk to thin
    PARSLEY SALAD optional
    • 1 cup packed (75 g) finely chopped parsley
    • 1/2 cup (75 g) diced cherry or roma tomatoes
    • 1/4 cup (35 g) diced red onion
    • 1 Tbsp (15 ml) lemon juice
    • 1 Tbsp (15 ml) olive oil
    • Pinch each sea salt and black pepper
    HUMMUS
    • 16 ounces (453 g) hummus
    FOR SERVING
    • Pita chips or fresh pitas
    • Vegetables (cucumber, red pepper, etc.)
    • Chili garlic sauce

Directions

  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.
  4. Lastly, prepare the 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.
  6. Perfect with pitas, pita chips, or veggies of choice.
  7. Best when fresh, although leftovers keep in the refrigerator up to 3 days. Store hummus, salad, chickpeas and sauce separately for best results.
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