There’s something irresistibly cozy about the spices and textures in this Chickpea Shawarma Dip with Roasted Chickpeas Recipe. It’s like shawarma in dip form—bursting with warm spices, fresh herbs, and a satisfying crunch. Trust me, once you try this, it becomes your go-to for easy entertaining or a flavorful snack.

A clear glass bowl holds a creamy sauce mixed with green flecks of herbs being whisked by a woman's hand holding a metal whisk, the sauce shows a smooth and slightly thick texture with visible small herb pieces throughout, the bowl is set on a white marbled surface with rustic cracked white wooden boards in the background, the scene is softly lit with natural light casting gentle shadows, capturing an action moment of stirring the mixture 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 Chickpea Shawarma Dip with Roasted Chickpeas Recipe
Top Tip
How to Serve Chickpea Shawarma Dip with Roasted Chickpeas Recipe
Make Ahead and Storage
Frequently Asked Questions:

Why You'll Love This Recipe

This Chickpea Shawarma Dip with Roasted Chickpeas Recipe stands out because it’s packed with bold Middle Eastern flavors while staying refreshingly light and wholesome. It’s one of those recipes where the components come together beautifully, making every bite exciting.

Layered textures: The roasted chickpeas add a crunchy contrast to the creamy hummus and silky garlic dill sauce, creating a satisfying mouthfeel.
Fresh and vibrant: The parsley-tomato salad brings brightness and balance, preventing the dip from feeling too heavy or one-note.
Flavor-packed but simple: With everyday pantry spices and just a few fresh ingredients, it’s totally approachable but tastes like you spent hours in the kitchen.
Versatile serving options: Whether paired with pita, naan, chips, or fresh veggies, it’s perfect for any occasion, from casual snacking to dinner parties.

Ingredients & Why They Work

Every ingredient in this Chickpea Shawarma Dip with Roasted Chickpeas Recipe plays a role in balancing warmth, creaminess, and freshness. Before you shop, look for high-quality canned chickpeas and fresh parsley to really make your dip pop.

Flat lay of a small white ceramic bowl of golden roasted chickpeas, a small white bowl with bright green chopped parsley, a small white bowl filled with diced red cherry tomatoes, a small white bowl with finely diced red onion, three whole uncracked brown garlic cloves, a small white bowl of creamy beige hummus, a small white bowl with bright yellow lemon juice, a small white bowl of rich golden olive oil, a small white bowl of vibrant green dried dill, a small white bowl containing deep red smoked paprika powder, a small white bowl with warm brown ground cumin, a small white bowl with golden turmeric powder, a small white bowl of dried oregano leaves, a small white bowl of coarse white sea salt, a small white bowl of fine black pepper, fresh whole pita bread rounds stacked neatly, assorted fresh vegetables including green cucumber slices and red bell pepper pieces arranged simply — all 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: Using canned chickpeas makes this recipe quick, but be sure to drain them well to prevent sogginess before roasting.
Olive or avocado oil: These oils roast the chickpeas nicely, adding richness and helping the spices stick.
Coconut sugar: Just a touch to enhance caramelization and deepen the flavor.
Smoked paprika, cumin, turmeric, oregano: This spice combo brings classic shawarma warmth and earthiness.
Sea salt & black pepper: Essential to heighten and balance all flavors.
Hummus: Creamy base that ties everything together; store-bought works great, but DIY adds a personal touch.
Lemon juice: Adds bright acidity to brighten the dip and the salad.
Dill (dried or fresh): Offers a light herbal note that complements the garlic beautifully.
Garlic: Fresh minced garlic amps up the savory punch in the sauce.
Water or unsweetened almond milk: Used to thin the sauce to a pourable consistency—feel free to adjust!
Parsley: Fresh and packed with flavor, this herb is the star in the salad topping.
Cherry or Roma tomatoes: Add juicy bursts of sweetness and acidity.
Red onion: Brings crunch and a mild bite to the parsley salad.
Extra lemon juice, olive oil, salt, and pepper: For dressing the salad to perfection.
Optional garnishes: Chili garlic sauce for a spicy kick and pita chips, naan, or veggies for dipping.

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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

One of my favorite things about this Chickpea Shawarma Dip with Roasted Chickpeas Recipe is how flexible it is. You can tweak the spice levels and herb quantities to match your mood or the season, making it truly your own.

Variation: I sometimes swap fresh dill for fresh mint or cilantro to give the salad a whole new fresh twist – it’s a total game-changer for summer entertaining.
Heat it up: If you like more spice, stir in a good spoonful of chili garlic sauce into the dip or drizzle on top to get that satisfying bite.
Make it vegan/dairy-free: This recipe already fits vegan lifestyles, but double-check your hummus and skip any dairy-based garnishes for a fully compliant dip.
Gluten-free option: Serve with gluten-free naan or fresh veggies instead of pita chips without losing any of the deliciousness.

Step-by-Step: How I Make Chickpea Shawarma Dip with Roasted Chickpeas Recipe

A long dark plate holds a layered dish starting with a thick, creamy beige hummus spread over the base. On top, there is a generous layer of golden-brown roasted chickpeas mixed with small diced red tomatoes and finely chopped green parsley. Drizzled over the chickpeas are two sauces: one is a creamy light beige, the other a bright red, adding a splash of color and texture variety. The plate is surrounded by irregular white pita chips scattered on a white marbled wooden surface with small sprigs of parsley around. Nearby, a white bowl filled with fresh parsley and a white glass with a light green herb dressing sit on the surface, along with a small dark bowl containing red sauce with a wooden spoon. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Roast Those Chickpeas to Golden Perfection

Start by preheating your oven to 375°F (190°C). Drain and thoroughly pat dry the chickpeas to get that crisp roasting. Toss them with olive or avocado oil, coconut sugar, smoked paprika, cumin, turmeric, oregano, salt, and pepper so every chickpea is evenly coated. Spread them out in a single layer on a parchment-lined baking sheet. Roast for 20-22 minutes, shaking the pan halfway through, until they’re deeply golden and fragrant. You’ll want that signature crunch—trust me, it’s worth the patience!

Step 2: Whisk Up the Creamy Garlic Dill Sauce

While the chickpeas are roasting, get your sauce ready. Combine hummus, lemon juice, finely minced garlic, and dried dill in a bowl. Slowly whisk in water or unsweetened almond milk, just until the sauce is smooth and pourable—no thicker. Give it a taste and adjust: add more garlic if you crave that punch, a pinch more salt for balance, or extra lemon juice if you want it zesty. The sauce should be creamy but light, complementing rather than overpowering.

Step 3: Toss Together the Refreshing Parsley Tomato Salad

Next, chop the parsley finely; this fresh herb brings life and color to the dip. Dice your cherry or Roma tomatoes and red onion, then combine everything in a small bowl. Dress with lemon juice, olive oil, salt, and pepper. Toss gently to coat evenly. This salad adds that fresh, juicy tang that cuts through the richness—an absolute must.

Step 4: Assemble and Enjoy!

Spread a generous layer of hummus on your serving platter. Scatter the roasted chickpeas evenly over the top, then spoon on the parsley-tomato salad. Drizzle with your garlic dill sauce and finish with a few dots of chili garlic sauce if you like some heat. Serve immediately with warm pita, naan, crispy pita chips, or crunchy veggies. Freshness is key here—this dip is best enjoyed right away for maximum flavor and texture.

Top Tip

From my kitchen to yours, here are some tried-and-true tips that make this Chickpea Shawarma Dip with Roasted Chickpeas Recipe truly shine and keep you from stressing over the details.

Dry the chickpeas well: Moisture is the enemy of crispness. Pat them down thoroughly with a clean towel before roasting to ensure they get that golden crunch.
Don’t over-roast: Keep a close eye in the last 5 minutes to prevent burning. Chickpeas go from perfect to bitter quickly.
Balance your sauce: Whisk in the thinning liquid slowly and taste frequently. You want the sauce silky but still robust in flavor, not watered down.
Prepare components ahead: You can roast chickpeas and make the sauce a day early to save time, but assemble fresh for the best texture and taste.

How to Serve Chickpea Shawarma Dip with Roasted Chickpeas Recipe

Garnishes

I swear by finishing the dip with a drizzle of chili garlic sauce—especially the Huy Fong Foods brand—for a fiery contrast that wakes up all the flavors. A sprinkle of extra fresh parsley or a squeeze of lemon zest brightens things up even more. Sometimes, I even add a few pine nuts or sesame seeds for crunch and nuttiness that’s irresistible.

Side Dishes

Serve alongside warm, fluffy naan or crispy pita chips for dipping. Fresh vegetables like cucumber slices, bell pepper strips, and carrot sticks make for a colorful, refreshing side that keeps things light. When I want to turn this into a fuller meal, I lay out some grilled meats or falafel to round out the table.

Creative Ways to Present

For a dinner party, I like to build this dip on a large platter with small bowls of each component on the side—letting guests layer their own plates. Another fun way: serve it in mini jars with layers of hummus, salad, and chickpeas for easy grab-and-go appetizers. Presentation really adds to the experience and makes this dip feel extra special.

Make Ahead and Storage

Storing Leftovers

I recommend storing the components separately in airtight containers—keep the hummus, roasted chickpeas, parsley salad, and garlic dill sauce apart. This way, the salad stays fresh and the roasted chickpeas don’t lose their crunch. When refrigerated, they last up to 3 days.

Freezing

I don’t usually freeze the parsley salad or roasted chickpeas since their texture changes, but the hummus and garlic dill sauce freeze well. Just thaw in the fridge overnight and whisk well before serving.

Reheating

Warm the roasted chickpeas gently in a low oven (around 300°F) for 5-7 minutes to bring back some crispness. Avoid microwaving as it can make them chewy. The rest is best served chilled or at room temperature.

Chickpea Shawarma Dip with Roasted Chickpeas Recipe