Chickpeas on chickpeas on chickpeas.
That’s how we do it around here.
Who wants some dip?
The base is hummus, which I kept easy and used store bought. But you could just as easily use my go-to 5-minute hummus recipe.
In place of classic tabbouleh, I prefer an all-parsley salad with tomato, onion, and just a dash of olive oil and lemon juice. It’s so bright and citrusy and pairs so well with this dip.
All that’s left is my go-to 4-ingredient garlic dill sauce (borrowed from my Mediterranean Baked Sweet Potatoes – a reader favorite!). It’s the perfect topper to this easy, 30-minute dip that’s savory, fresh, and full of healthy fats, fiber and plant-based protein.
I hope you LOVE this dip! It’s:
& SO delicious
This is the perfect appetizer or side for Mediterranean night, whether it’s paired with falafel, roasted sweet potatoes, or salad! I especially love this the next day as leftovers as the flavors seem to develop the longer it sits. Pair with pita bread, chips, or vegetables for a seriously hearty, flavorful dip.
If you try this recipe, let us know! Leave a comment, rate it, and tag a picture #minimalistbaker on Instagram so we can see! We love to see what you come up with. Cheers, friends!
- 1 15-ounce (425 g) can chickpeas, well drained
- 1 Tbsp (15 ml) 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 (60 g) hummus (store-bought or DIY)
- 1 Tbsp (15 ml) lemon juice
- 3/4 - 1 tsp dried dill (or sub 2-3 tsp fresh)
- 3 cloves garlic, minced (1 1/2 Tbsp or 9 g)
- Water or unsweetened almond milk to thin
- 1 cup packed (75 g) finely chopped parsley
- 1/2 cup (75 g) diced cherry or roma tomatoes
- 1/4 cup (35 g) diced red onion
- 1 Tbsp (15 ml) lemon juice
- 1 Tbsp (15 ml) olive oil
- Pinch each sea salt and black pepper
- 16 ounces (453 g) hummus (store-bought or DIY)
- Pita chips or fresh pita
- Vegetables (cucumber, red pepper, etc.)
- Chili garlic sauce (I love Huy Fong Foods brand)
- Preheat oven to 375 degrees F (190 C) and add well drained chickpeas to a mixing bowl.
- Top with oil, sugar and spices and toss to combine. Then spread on a bare or parchment-lined baking sheet. Bake for 20-22 minutes, or until deep golden brown and fragrant. Set aside.
- In the meantime, prepare your sauce by adding all ingredients to a mixing bowl and whisking to combine, only adding enough water or almond milk to thin so it’s pourable. Taste and adjust seasonings as needed. Add more garlic for more zing, salt for savoriness, lemon juice for freshness, and dill for a more intense herb flavor. I found mine didn’t need anything else.
- Lastly, prepare parsley-tomato salad by adding parsley, tomato and onion to a small mixing bowl and dressing with lemon juice, olive oil, salt and pepper. Toss and set aside.
- To serve, spread hummus on a serving platter and top with roasted chickpeas, parsley salad, and garlic dill sauce. I also love garnishing mine with chili garlic sauce for extra heat! Perfect with pita, pita chips, or veggies of choice.
- Best when fresh, though leftovers keep in the refrigerator up to 3 days (store hummus, salad, chickpeas and sauce separately for best results).
*Garlic Dill Sauce and Parsley Tomato Salad from my Mediterranean Baked Sweet Potatoes.