Name: Baked Chickpea Shawarma Dip Recipe
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Cuisine: Middle Eastern
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 sub 2-3 tsp fresh per 3/4-1 tsp dried); 3 cloves garlic, minced (~1 ½ Tbsp); 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; 1 pinch sea salt; 1 pinch black pepper; 16 ounces hummus (store-bought or DIY) to spread on serving platter; Pita chips or fresh pita; Naan or gluten-free naan; Vegetables such as cucumber or red pepper for serving; Chili garlic sauce (optional, e.g. Huy Fong Foods brand)

There's something utterly irresistible about the warmth and spice of shawarma, and this Baked Chickpea Shawarma Dip Recipe captures that magic in a vibrant, healthy dip. It’s a surprisingly easy way to bring those bold Middle Eastern flavors right to your table, perfect for sharing or sneaking a bite whenever you want.

A long white plate holds a three-layer dish starting with a thick, smooth layer of light beige hummus spread evenly as the base. On top, there is a generous pile of golden-brown seasoned chickpeas mixed with fresh, vibrant green parsley and pieces of red tomatoes and onions, creating a colorful, fresh contrast. The dish is drizzled with two sauces: a creamy white sauce with herbs and a chunky red sauce, both scattered unevenly across the chickpeas and vegetables. A sprinkling of red spices adds small dots of color around the dish. Pieces of broken white pita bread are casually placed around on the white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Baked Chickpea Shawarma Dip Recipe
Top Tip
How to Serve Baked Chickpea Shawarma Dip Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Baked Chickpea Shawarma Dip Recipe

Why You'll Love This Recipe

I have to admit, this Baked Chickpea Shawarma Dip Recipe found a favorite spot in my snack rotation pretty quickly—and I’m betting it’ll do the same for you. It’s packed with flavor that feels fancy but is so easy to throw together. Plus, that crispy baked chickpea texture brings the perfect contrast to creamy hummus and fresh herbs. Trust me, guests (or just you on a quiet night) will be raving.

Simple Ingredients: Uses pantry staples and fresh herbs with minimal prep time.
Flavor-Packed: Smoky, tangy shawarma spices with vibrant garlic dill sauce and fresh parsley salad.
Versatile Snacks: Pairs beautifully with pita chips, naan, or crunchy veggies for variety.
Make-Ahead Friendly: Components can be prepped ahead for quick assembly on game days or gatherings.

This dish is served on a long, white oval plate placed on a white marbled texture. The bottom layer is a creamy, light beige hummus spread thickly across the plate with slight swirls and texture. On top, there is a generous layer of golden-brown roasted chickpeas, scattered unevenly. Among the chickpeas, there are small pieces of chopped red tomatoes and finely chopped green parsley, giving a fresh and colorful look. There are also drizzles of creamy white tahini sauce and dollops of bright red tomato sauce spread over the top, adding contrast and richness. Around the plate, pieces of light beige pita bread are scattered, some broken into smaller parts. In the background, a white bowl filled with more chopped greens and a glass with a pale creamy sauce with green herbs are visible on the white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Baked Chickpea Shawarma Dip Recipe plays a role to create layered, balanced flavors. The spices bring warmth and earthiness, the garlic dill sauce adds brightness, and the fresh parsley salad cuts through with a refreshing hint of acidity. Shopping tip: freshness is key with herbs and garlic for the best punch!

Flat lay of a small bowl of well-drained chickpeas, a small white bowl of golden olive oil, a small white bowl with a heap of coconut sugar, a small white bowl with a mix of smoked paprika, ground cumin, ground turmeric, dried oregano, sea salt, and black pepper, a small white bowl filled with creamy hummus, a small white bowl with fresh lemon juice, a few sprigs of fresh dill, three whole uncracked garlic cloves, a small white bowl of water, a small mound of finely chopped fresh parsley, a small pile of diced cherry tomatoes, a small pile of diced red onion, a simple white plate holding fresh whole pita bread, a few fresh cucumber slices, and a few fresh red pepper slices, all arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chickpeas: Canned chickpeas make this super convenient, just be sure to drain and dry them well for that crisp roast.
Olive or avocado oil: Both work great for roasting and add subtle richness.
Coconut sugar: A touch of sweetness that caramelizes during baking to balance spice.
Smoked paprika: Adds that signature smoky warmth reminiscent of shawarma.
Ground cumin: Earthy and slightly nutty, essential for shawarma’s flavor profile.
Ground turmeric: Adds color and subtle bitterness to round out flavors.
Dried oregano: Herbal note that pairs well with the spices and fresh herbs.
Sea salt and black pepper: Elevate every component while seasoning the roasted chickpeas perfectly.
Hummus: Creamy base that softens the roasted chickpeas, great to spread or dip.
Lemon juice: Brightens the sauce and salad, making all the flavors pop.
Dried or fresh dill: Adds a herbaceous note in the garlic sauce – fresh if you can find it, dried works well too.
Garlic: I use three cloves minced finely for a nice zing in the sauce.
Water or unsweetened almond milk: Used to thin the sauce to just the right pourable consistency.
Parsley: Finely chopped for a fresh and vibrant salad topping.
Cherry or roma tomatoes: Sweet bursts complement the savory spices.
Red onion: Adds a sharp bite and crunchy texture to the salad.
Chili garlic sauce (optional): For those who love a little heat, I recommend Huy Fong Foods brand.
Pita chips, fresh pita, or naan: Perfect for scooping and dipping your way to flavor town.
Vegetables (like cucumber or red pepper): Great for dipping to add even more variety and crunch.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking the garlic dill sauce depending on my mood—sometimes adding extra lemon for zing, or doubling the dill when I want it herbal and fresh. You should definitely play around with the spice level and herbs to find your perfect combo.

Variation: One time, I swapped the parsley for fresh cilantro and loved how the dip took on a brighter, almost citrusy character. Don’t be afraid to try different herbs like mint or basil, especially in summer.
Dietary Mods: Use gluten-free naan or veggies exclusively to keep it gluten-free. Feel free to swap almond milk for regular milk or water in the sauce if preferred.
Heat Level: Adding chili garlic sauce is my go-to for a kick—you’ll get a complex, spicy heat that pairs beautifully with the roasted chickpeas.

Step-by-Step: How I Make Baked Chickpea Shawarma Dip Recipe

Step 1: Roast Those Chickpeas to Crispy Perfection

Preheat your oven to 375°F (190°C). Drain your chickpeas well and add them to a mixing bowl. Toss them with olive oil, coconut sugar, and the whole batch of spices—smoked paprika, cumin, turmeric, oregano, sea salt, and black pepper. Make sure every chickpea is coated well; this step packs in the flavor. Spread them evenly on a baking sheet lined with parchment so they roast evenly. Bake for 20-22 minutes, watching for that rich golden color and toasty aroma—that’s when you know they’re done! Set aside to cool slightly.

Step 2: Whip Up the Garlic Dill Sauce

While the chickpeas roast, combine hummus, lemon juice, minced garlic, dill, salt, and black pepper in a bowl. Add water or almond milk a little at a time until it pours easily but still feels creamy. Taste and adjust! Sometimes I add more garlic or lemon depending on how sharp or fresh I want it. This sauce is where the magic of shawarma-inspired flavors deepens.

Step 3: Toss Together the Parsley-Tomato Salad

In a small bowl, combine finely chopped parsley, diced tomatoes, and red onion. Dress with a splash of lemon juice, olive oil, salt, and pepper. Toss it until everything is lightly coated—the salad adds a fresh, bright contrast to the warm, spiced dip components.

Step 4: Assemble & Serve

Spread the hummus base on your serving platter, then sprinkle roasted chickpeas over the top. Add the parsley-tomato salad in a neat cluster or scattered to your liking, and drizzle over generous amounts of garlic dill sauce. Don’t forget a little chili garlic sauce if you like it spicy—I do! Serve immediately with warm pita, naan, or crunchy veggie sticks for dipping.

Top Tip

Over time, I’ve learned a few secrets that really help this dip shine. It’s a simple dish but layering flavor and texture is what makes it pop every time I make it.

Dry Your Chickpeas Thoroughly: Before roasting, I always pat the drained chickpeas dry with paper towels to ensure they crisp up instead of steaming in the oven.
Don’t Skip the Coconut Sugar: That tiny bit of sweetness helps caramelize the chickpeas beautifully, balancing the smoky spices. Learned that by accident and never left it out since.
Adjust the Sauce Consistency: Adding liquid bit by bit is key—too thin, and it won’t cling; too thick, and it feels heavy.
Serve Immediately: I’ve found the roasted chickpeas stay crisp up to an hour, but the dip truly shines fresh. If you need to store leftovers, keeping components separate is the way to go!

How to Serve Baked Chickpea Shawarma Dip Recipe

chickpea shawarma dip - Serving Suggestion

Garnishes

I love garnishing this dip with a drizzle of chili garlic sauce to amp up the heat and a sprinkle of extra fresh parsley for color and freshness. A few lemon wedges on the side are nice too if you want to add an extra squeeze of brightness right at the table.

Side Dishes

This dip pairs especially well with a simple cucumber and carrot veggie tray, or warm, fluffy naan bread. I sometimes serve it alongside a quick tabbouleh salad for a more substantial Middle Eastern spread that’s light and refreshing.

Creative Ways to Present

For dinner parties, I’ve served this dip layered in glass bowls to show off the colors, sprinkled with pomegranate seeds for a jewel-like pop. Mini pita triangles make for cute individual bites. Even placing it alongside a board loaded with grilled veggies, olives, and cheeses makes for a stunning mezze platter.

Make Ahead and Storage

Storing Leftovers

I’ve kept leftovers stored separately in airtight containers in the fridge—hummus in one, roasted chickpeas in another, and the parsley-tomato salad in a third. This helps the chickpeas stay crisp longer and the salad remain fresh. You’ll want to eat everything within about three days.

Freezing

Freezing the roasted chickpeas isn’t ideal since they get soft after thawing, but you can freeze the garlic dill sauce in small portions—it thaws well and can be stirred back to the perfect consistency.

Reheating

If you reheat leftover chickpeas, a quick 5-minute warm-up in a 350°F oven helps crisp them back up. Avoid the microwave as it tends to soften their texture. Just pop them on a pan and keep an eye to prevent burning.

Frequently Asked Questions:

Can I use dried chickpeas instead of canned?

Absolutely! If you use dried chickpeas, soak them overnight and boil them until tender before using. Make sure to dry them well before roasting so they crisp nicely.

Is this dip vegan and gluten-free?

Yes, this Baked Chickpea Shawarma Dip Recipe is naturally vegan and gluten-free as long as you choose gluten-free pita or naan options for serving.

Can I make the garlic dill sauce ahead of time?

Definitely! The garlic dill sauce can be made a day in advance and stored in the fridge. Just give it a good whisk before serving if it thickens up a bit.

How spicy is the dip?

On its own, the dip is mild and approachable. The chili garlic sauce garnish adds a customizable level of heat, so you can make it as spicy or mild as you prefer.

Final Thoughts

This Baked Chickpea Shawarma Dip Recipe has become a little celebration of flavors for me—a tasty, easy way to bring shawarma vibes without all the fuss. Next time you want a snack that feels a bit special yet stays simple, this dip is your go-to. I hope you enjoy making and sharing it as much as I do!