CHICKPEA SHAWARMA DIP 

Prep time
10 mins

Cook time

20 mins

Total time

30 mins

 

Amazing, 30-minute shawarma dip with baked chickpeas, parsley-tomato salad, and an easy 4-ingredient garlic dill sauce!

Author: Minimalist Baker

Recipe type: Side, Dip, Appetizer

Cuisine: Vegan, Gluten Free, Mediterranean

Serves: 4-6

Ingredients

CHICKPEAS

1 15-ounce (425 g) 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 (store-bought or DIY)

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 (store-bought or DIY)

FOR SERVING

Pita chips or fresh pita

Vegetables (cucumber, red pepper, etc.)

Chili garlic sauce (I love Huy Fong Foods brand)

Instructions

Preheat oven to 375 degrees F (190 C) and add well drained chickpeas to a mixing bowl.

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.

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.

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.

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.

Best when fresh, though leftovers keep in the refrigerator up to 3 days (store hummus, salad, chickpeas and sauce separately for best results).

Notes

*Nutrition information is a rough estimate for 1 of 6 total servings (~1/3 cup).

*Garlic Dill Sauce and Parsley Tomato Salad from my Mediterranean Baked Sweet Potatoes.

Nutrition Information

Serving size: 1/6th of recipe Calories: 238 Fat: 13.7 g Saturated fat: 2 g Carbohydrates: 22.6 g Sugar: 2.6 g Sodium: 490 mg Fiber: 8 g Protein: 9.6 g

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s