Chickpea Shawarma Dip
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Minimalist Baker · by Minimalist Baker★ 5.0 (106)

Chickpea Shawarma Dip

NUTRITION · PER SERVING30M COOK
CAL 27%·PRO 31%
CARBS 67G50% OF CAL
13G FIBER18G SUGAR35G OTHER
FAT 24G41% OF CAL
3G SAT21G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A 30-minute shawarma-inspired dip with baked chickpeas, a parsley-tomato salad, and garlic-dill sauce. Served with pita or naan.

startermiddle easterndairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 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 ((3 cloves yield ~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 olive oil
  • 1 pinch each sea salt and black pepper
  • 16 ounces hummus (store-bought or DIY)
  • Pita chips or fresh pita
  • Naan ((or gluten-free naan))
  • Vegetables ((cucumber, red pepper, etc.))
  • Chili garlic sauce (I love Huy Fong Foods brand)
PREP
10M
SODIUM
949MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.