Chickpea Shawarma Dip

This Mediterranean-inspired dip is sure to be a crowd pleaser. The roasted chickpeas are a delicious addition to store-bought hummus.

Serves: 8Prep: 10 minutesCook: 20 minutesTotal: 30 minutesDifficulty: Easy

Serves: 8


  • 1 can (15 oz.) chickpeas, drained and rinsed
  • 1 tbsp. avocado oil
  • 1 tsp. coconut sugar
  • 1 tsp. paprika
  • 1⁄2 tsp. cumin
  • 1⁄2 tsp. turmeric
  • 1⁄2 tsp. dried oregano
  • 1 container (16 oz.) hummus
  • 1 tbsp. lemon juice
  • 1 tbsp. fresh dill
  • 4 cloves garlic, minced
  • Pita bread, to serve, if desired
  • Fresh veggies, to serve, if desired


  • Preheat oven to 375°F. Prepare a baking sheet with aluminum foil.
  • In a bowl, combine chickpeas, avocado oil, coconut sugar, paprika, cumin, turmeric and oregano. Spread on prepared baking sheet. Bake 20-22 minutes, until deep golden brown. Set aside.
  • In a medium bowl, combine hummus, lemon juice, dill and garlic.
  • Spoon chickpeas over hummus mixture and serve with pita bread or fresh veggies, if desired. Refrigerate leftovers.