Name: Chickpea Shawarma Dip
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 6 servings
Cuisine: mediterranean
Ingredients: 1 can chickpeas ((well drained)); 1 tbsp oil ((olive or avocado)); 1 tsp coconut sugar; 0.5 tsp smoked paprika; 0.5 tsp ground cumin; 0.5 tsp ground turmeric; 0.5 tsp dried oregano; 0.5 tsp sea salt; 0.25 tsp black pepper; 0.25 cup hummus ((store-bought or DIY)); 1 tbsp lemon juice; 0.75 tsp dried dill ((or sub 2-3 tsp fresh per 0.75-1 tsp dried)); 3 cloves garlic, minced ((3 cloves yield ~1.5 tbsp)); null null water (or unsweetened almond milk (to thin)); 1 cup packed finely chopped parsley; 0.5 cup diced cherry or roma tomatoes; 0.25 cup diced red onion; 1 tbsp lemon juice; 1 tbsp olive oil; 1 pinch sea salt and black pepper (each); 16 ounces hummus ((store-bought or DIY)); null null pita chips (or fresh pita); null null naan ((or gluten-free naan)); null null vegetables ((cucumber, red pepper, etc.)); null null chili garlic sauce ((Huy Fong Foods brand))

Instructions

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1

Preheat oven to 375 degrees F (190 C). Add chickpeas (1 can) (well drained) to a mixing bowl.
2

Top oil (1 tbsp), coconut sugar (1 tsp), smoked paprika (0.5 tsp), ground cumin (0.5 tsp), ground turmeric (0.5 tsp), dried oregano (0.5 tsp), sea salt (0.5 tsp), and black pepper (0.25 tsp) and toss to combine. Spread on a baking sheet and bake for minutes (20) or until deep golden brown and fragrant. Set aside.
3

In a separate bowl, prepare the garlic herb sauce by whisking together hummus (0.25 cup), lemon juice (1 tbsp), [0.75-1 tsp dried dill], and garlic, minced (3 cloves). Add [water] or unsweetened almond milk to thin to a pourable consistency. Taste and adjust seasonings as needed.
4

For the optional parsley salad, combine packed finely chopped parsley (1 cup), diced cherry or roma tomatoes (0.5 cup), and diced red onion (0.25 cup) in a small bowl. Dress with lemon juice (1 tbsp), olive oil (1 tbsp), and sea salt (1 pinch) and black pepper (1 pinch). Toss and set aside.
5

To serve, spread hummus (16 ounces) on a platter. Top with the roasted chickpeas, parsley salad, and garlic dill sauce. Garnish with [chili garlic sauce] for extra heat. Serve with [pita chips] or fresh pita, [naan] (or gluten-free naan), or [vegetables] like cucumber and red pepper.
6

Best when fresh. Leftovers can be stored in the refrigerator for up to 3 days (store hummus, salad, chickpeas, and sauce separately for best results).