Chickpea Shawarma Dip

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Platter filled with gluten-free vegan Chickpea Shawarma Dip

Chickpeas on chickpeas on chickpeas.

That’s how we do it around here.

Who wants some dip?

Baking sheet filled with spiced chickpeas for Chickpea Shawarma Dip

This dip is inspired by my favorite thing ever to order at Mediterranean restaurants: Either falafel (better than restaurant or easy vegan) or shawarma dip.

The base is hummus, which has its roots in Middle Eastern and Mediterranean cuisine. I kept things simple and used store bought. But you could just as also try my go-to 5-minute hummus recipe or this more authentic recipe!

Next is my favorite shawarma baked chickpeas, which I love on top of salads and in sandwiches

What is Shawarma?

Shawarma is a classic Levantine Arab dish of meat (lamb, chicken, turkey, beef, or mixed meats) seasoned and placed vertically on a spit and slow roasted. It’s typically sliced thinly and served with tabbouleh, fattoush salad, bread, tomato, and cucumber and various sauces. Though considered a Turkish dish by origin, it’s enjoyed through the Middle East and Mediterranean region in various forms. (source)

In place of meat in this dish, we opt for chickpeas.

What is Shawarma Spice Mix?

Shawarma spice blends were created in the Middle East and used to add flavor and spice to the rotisserie meats. Common spices include cinnamon, nutmeg, clove, all spice, and cayenne. Find our inspired DIY blend here, or try a more authentic version of shawarma spice blend here.

Our chickpeas are tossed in shawarma-inspired spices and baked until crispy and golden brown. Swoon.

Making parsley salad for our Chickpea Shawarma Dip recipe

In place of tabbouleh (which is a classic Lebanese parsley and grain salad), I prefer an all-parsley salad with tomato, onion, and just a dash of olive oil and lemon juice. Try our grain-free hemp version here! Tabbouleh is so bright and citrusy and pairs so well with this dip.

Whisking together ingredients for garlic herb sauce for our Chickpea Shawarma Dip recipe

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.

Making Chickpea Shawarma Dip for a healthy vegan appetizer

I hope you LOVE this dip! It’s:

Savory
Creamy
Fresh
Flavorful
Hearty
Healthy
& SO delicious

This is the perfect appetizer or side 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.

Drizzling Garlic Herb Sauce to make Chickpea Shawarma Dip for a summertime vegan appetizer

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!

Platter of our delicious gluten-free vegan Chickpea Shawarma Dip

Chickpea Shawarma Dip

Amazing, 30-minute shawarma-inspired dip with baked chickpeas, parsley-tomato salad, and an easy 4-ingredient garlic dill sauce!
Author Minimalist Baker
Print
Platter of Shawarma Dip made with chickpeas and fresh vegetables
4.95 from 52 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 (~1/3-cup servings)
Course Appetizer, Dip, Side
Cuisine Gluten-Free, Mediterranean-Inspired, Middle Eastern-Inspired, Vegan
Freezer Friendly No
Does it keep? 3 Days

Ingredients

CHICKPEAS

  • 1 15-ounce 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

GARLIC HERB SAUCE

  • 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 1/2 Tbsp)
  • Water or unsweetened almond milk (to thin)

PARSLEY SALAD optional

  • 1 cup packed finely chopped parsley
  • 1/2 cup diced cherry or roma tomatoes
  • 1/4 cup diced red onion
  • 1 Tbsp lemon juice
  • 1 Tbsp olive oil
  • 1 pinch each sea salt and black pepper

HUMMUS

  • 16 ounces hummus (store-bought or DIY)

FOR SERVING

  • Pita chips or fresh pita
  • Vegetables (cucumber, red pepper, etc.)
  • Chili garlic sauce (I love Huy Fong Foods brand)

Instructions

  • 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).

Notes

*Nutrition information is a rough estimate.
*In place of the individual spices, you could also opt for a store-bought shawarma spice blend, or try our DIY Shawarma Spice Mix!
*Garlic Dill Sauce and Parsley Tomato Salad from my Mediterranean Baked Sweet Potatoes.

Nutrition (1 of 6 servings)

Serving: 1 one-third-cup servings Calories: 238 Carbohydrates: 22.6 g Protein: 9.6 g Fat: 13.7 g Saturated Fat: 2 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 490 mg Fiber: 8 g Sugar: 2.6 g

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  1. Debra Perry says

    This was the best hummus I’ve ever had. So fresh and flavorful! My husband said it was sooo good. This weekend I am making the hummus and the sauce for just my husband and I for a smaller app. The sauce is divine. The entire dish though would be a pretty and tasty appetizer to bring to a host or for a party or holiday. I made it as directed except I added a bit more lemon and an extra clove of garlic because I loove both. However, there was no need to add any extra garlic so I will make it as directed, except maybe the extra bit of lemon but just because I am a lemonhead I guess. Sooo good and easy to make. Thanks so much for the recipe.

    • Debra Perry says

      Forgot to rate this. Would give 10 stars if could. I know I never need to look for another hummus recipe–there’s no way this one can be beat! (For anyone buying store-bought hummus, give it a try making the hummus part of this recipe instead. It really was quick and easy and soo much better than any store-bought or restaurant version I’ve ever had, and I’ve been eating hummus for a long time.)

  2. Lisa Kelly says

    The pictures and this recipe look incredible. My question is can you make the roasted chickpeas ahead of time and reheat or do you lose the crunch? Just looking to save a bit of time when guests are here.

    And do the chickpeas need to be served warm?

      • Lisa Kelly says

        Thank you for getting back to me. I shall make them as close to serving as possible. Appreciate you taking the time. Cheers

  3. Kylie says

    Made this dip yesterday for Mother’s Day and it was a huge hit! So fresh and delicious! It will be a staple for my appetizer spread from now on.

  4. Claire says

    All the elements of this dip are delicious, combined as one dish it’s sublime. Great for serving as a starter to a crowd and I also found this style of [dip-in] serving was a great icebreaker. After spending two glorious weeks in Jordan I am game for all chickpea recipes. Thank you.

  5. B says

    I made this for a Greek themed dinner last night and it was show stopping and so easy to make! I used store bought hummus and people were raving!

  6. Julia Vose says

    This was THE BEST EVER! I’ve never commented on any Pinterest recipe and 98% have been really, really good. But this has so many wonderful flavors, freshness and textures it is an absolute must for me to comment. Nine other people who I had for Super Bowl agree with me ?♥️

  7. Rebecca says

    I’ve made this twice for parties and it was a hit both times. Love the parsley and tomato salad on top of the hummus (made the microwave humus recipe). The crispy chickpeas on top add extra texture. The flavours are amazing.

  8. Deep says

    Love this! I used store bought garlic hummus and skipped the garlic sauce just cause I was running behind. The parsley salad is amazing. I didn’t do a good job draining my chickpeas and ended up soggy but baked it longer and fixed the issue! The combination of flavors work exceptionally well and this recipe is a keeper. Thanks Dana!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Deep. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  9. Ali Campbell says

    This was a fabulous Christmas dish, the vegetarians went mad for it and the meat eaters couldn’t leave it alone either!
    Flexible recipe that coped with us not having the 100% ingredients as we were in a guest house in Port Fairy, Victoria, Australia, but still turned out a yumy and colourful dish! thanks so much

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Ali. We are so glad everyone enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  10. Debra says

    Made this recipe for a friends gathering last night and everyone just stood around this dish enjoying it immensely. I made it as you posted it but left out additional oil (substituted with water). Served with veggies and naan bread yum. Definitely a keeper. Thanks for sharing this recipe. Beautiful presentation also. I did put the chili sauce on the side, it was terrific.

      • Sarah Ezzat says

        I made this to the T and it was such a hit with my guests and hubby. The flavors the chickpeas render to the humus is incredible! I also absolutely loved the bulgur free taboola! So refreshing!!! I reccomend adding a touch of cumin and cinnamon for that middle eastern flavor. Well done for the simplicity and ease of preparation,the presentation and of course the flavor!

  11. Tillandsia says

    I made this last night for Noche Buena (Christmas Eve) dinner in Miami and my partner’s family raved about it all night and begged for the recipe. The chili sauce was a great addition, but I served it without it for dinner to be respectful of the folks that avoid spicy flavors, and it was still incredibly tasty. An amazing healthy vegan crowd-pleaser!

  12. Toni says

    I took this recipe with me to Cabo San Lucas, Mexico, and made it for afternoon Tapas for our hosts. I used cilantro instead of parsley, basic hummus, and served with raw vegetables and torn pita. It was such a hit! Needless to say your recipe was passed around the room. Thank you for not making me think about what to make, and turning out a recipe that was the talk of the day.

  13. Lynne Varney says

    We LOVE this recipe! I’ve served it numerous times with Ina Garten’s spanakopita roll and a kale/halloumi salad. Big hit. Try it. You’ll definitely like it!

  14. Susan Blake says

    I made this recipe and it was a huge hit! I served it with raw veggies and pita bread and your Curried Butternut Squash Soup. Epic!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Susan. We are so glad you enjoyed it. Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  15. Dee Totin says

    I made this for a Thanksgiving appetizer including the 5 min garlic hummus, (which is delicious on its own). I decided to made it the night before and put it all together the day of. I just reheated the chickpeas in micro. It was very good and we all enjoyed it! I also used the garlic chili sauce which I would put on the side next time as it was quite hot! I doubled the recipe and it made a lot! It was a little more time consuming than I expected but worth the effort! Another great recipe!

  16. J says

    Delicious! Big hit at our Thanksgiving supper. Presentation was stunning as well! Used your 5 minute hummus recipe as the base. Even the non-vegans loved it! Thank you!

  17. Doris Muffoletto says

    I have just discovered this site while searching for something for my vegan granddaughter to enjoy. I brought the dish to Thanksgiving dinner and it was absolutely devoured by everyone. My oven may be a little off so next time I think I’ll bake the chickpeas a little longer. I also switched out the parsley and used baby arugula. What a hit! I think I’ll be using many more recipes in the future.

  18. Dee Totin says

    Hi, this looks delicious! I plan to double this recipe and make your DIY hummus. Can you tell me how many servings I should use for the hummus? Since it is two separate things I wasn’t sure. I will be doing a 12 serving size of the shawarma, do I use the same for the diy hummus? I’ve never made anything like this before but I’ve made many of your other recipes and I have to say you are my go-to site. I can always count on your recipes to be delicious!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for your kind words, Dee! A double batch of the hummus should be plenty. Perhaps even 1 1/2 batch might be enough- but more confusing to make?

  19. Jaime Tollefson says

    Hands down guaranteed winner for gatherings or dinner parties as a starter. Everyone loves hummus; this is such a snazzy jazzed up version that also looks way prettier than a lame tub of hummus from the store. I use the 5 minute Microwave garlic hummus recipe with this and plan to present this at all holiday gatherings. I can’t wait until they clap for the hero. Here’s to you Dana for another winning dish.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Jaime. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  20. Edith says

    It was delicious and amazing! I served it with freshly picked cucumbers, carrots, radishes and cauliflower, bretzels and bread. Perfect summer food. I had to cook the dried chickpeas a lot longer since they were fresh (soaked for more than 24hours). I wish I could post a picture!!! Thank you! Absolutely loved it and will be doing this recipe again and again!

  21. Kathy says

    Bringing this to the annual neighbourhood summer solstice party for the 6th year in a row, by popular demand! This dish never fails to impress and is so delicious. Thank you, Dana!

  22. Sunita Mathur says

    I doubled the recipe and took it to a backyard party. It was a huge hit! Pretty much followed the recipe along with the DIY Hummus except that I sprinkled Sumac and Pomegranate arils on it at the end. It’s a keeper, thank you Dana!

  23. Deidre says

    I made this recipe, complete with the 5 minute hummus recipe, and it was the bomb! Everyone loved it! For the roasted chickpeas I used regular paprika (I don’t like smoked) and I forgot the sugar but I don’t think it needed it. I’m even eating it for breakfast this morning!

  24. Mary says

    Prepared as directed. Very good. Received rave reviews from friends, was simple and quick to prepare. Will make again.

  25. Estee chait says

    This looks delicious and the presentation is beautiful!! I’m making a Purim party with a chummus bar- Sauted ground meat with onions called Hummus Basar in the Middle East, Chummus Pitriot- with sauted mushrooms garlic and onions, and I’ll add this one into the mix too!!! Making some homemade focaccia for dipping, and adding roasted veggies. Can’t wait!

  26. Nilha Pearce says

    I have made this wonderful dip on several occasions and it is always a hit! I am about to make it again for a birthday party. Thanks for a terrific and gorgeous recipe.

  27. Jenn Swanson says

    I made this last night and wow! Everyone wanted the recipe, and it was raved about. I had to bake the chickpeas longer than suggested, but the crunch and contrast was worth it. We made our own hummus and the rest I followed exactly. I served it with pita for the gluten-able folks and tortilla chips for the gluten-free peeps and I did include the chili garlic sauce on top, as well as the garlic dill sauce. The whole thing was a hit and I plan to use this again! Thank you!!!

  28. Elizabeth says

    The moment you have made this dip so many, many times that you buy a dedicated Chickpea Shawarma Dip platter! This is my go-to potluck dish brought with cucumbers, peppers, and GF chips. To make for easier travel, I mix the parsley salad and dressing all together, hasn’t disappointed yet! Can’t tell you how many times I have handed out the recipe link.

  29. Stephanie G says

    I can’t believe I am just now making a comment… I’ve made this at least 8-10 times by now! For myself at first, which is when I started to perfect hummus. Then started to share this with others! I’ve brought it to work now twice and everyone loves it & asks for the recipe. There’s so many good flavors going on & I really could eat it every day. Taste great with peppers and cucumbers along with dill crackers too! Love the minimalist baker & I recommend this site to everyone!

  30. Grammy says

    Made this delicious appetizer for my Vegan Granddaughter and the entire family loved it! The roasted ckickpeas would be a wonderful great snack too. Will add this recipe to my list of favorites.

  31. Liz says

    This looks absolutely amazing, I cannot wait to make it! Just wondering where I can find coconut sugar, I’ve honestly never heard of it! Thank you so much for sharing this recipe; it looks as delicious as it is beautiful!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Liz! While you should be able to find coconut sugar in most grocery stores, you can also purchase it online here!

      • Liz says

        Thank you Dana! You were totally right, I found the sugar right in my regular grocery store, but I so appreciate your sending me the link just in case. And I wanted you to know that I made this gorgeous appetizer just now and my family devoured it, it was absolutely over the top delicious! Can’t wait to make it again! THANK YOU so much for sharing such a beautiful, healthy, and flavorful recipe!

  32. Sherri says

    How far ahead of serving can you make this? In particular, can you make the dill sauce and or parsley salad or chickpeas days ahead~?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sherri! While this dish is best when fresh, it will keep in the refrigerator up to 3 days (store hummus, salad, chickpeas ,and sauce separately for best results). Hope this helps!

  33. josieinbc says

    I made this dish on the weekend for a gathering with some friends and it was SO GOOD. I am the only vegan in the group and it’s always fun finding recipes that are a hit for everyone at the table. Thanks for another winner, Dana. As a bonus, this dish looks so festive. You can bet I’ll be whipping this up again and again for Christmas holiday gatherings.

  34. Laura says

    I used this recipe last night as an inspiration for a mexican styled snack dip. Took plain hummus and blended it with avocado, cilantro and a squeeze of lime. Then toasted my chickpea topping in a Chile Lime spice blend I had. And made a cilantro salad with lime, instead of the parsley salad with lemon. Served with tortilla chips and those red/yellow/orange baby bell peppers sliced in half for scooping. It was a huge hit! Thanks for the inspiration! I’ll be trying the schwarma version of this soon though. I loved Schwarma…..just didn’t fit last night’s theme. :)

  35. Julie says

    I just made this for a party we had last night, and it was so delicious, so fresh and so beautiful. Thanks for a keeper recipe!

  36. Kellie says

    This recipe is amazing! I first made it at a local vegan cooking class. Don’t get me wrong, I LOVE hummus, but I was not convinced that I could actually make hummus and have it taste good. I have since learned that I should have been making it my whole life. Soooooo easy! I have since made it several times at home, and when I do make it, it ends up becoming the entree instead of an appetizer. It’s. That. Good.
    Thank you for sharing all of your deliciousness!

  37. jillayne says

    i make this alot, its beautiful, fantastic at a bbq or with drinks. thanks so much for sharing ?
    i finish mine off with a balsamic glaze, in addition of course to the garlic dill sauce

  38. Barb Moore says

    I made this several days ago. We loved it; except my husband thought the dill in the dressing was too strong, and I thought the garlic was a little overpowering. Well, we discovered today that the recipe is perfect as is. We had leftover sauce and today I used it to dress a pasta salad with onion, cucumber, black olives, and grape tomatoes. It is delicious! The next time I will make it a couple of days before we plan on having it!

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  40. Jelena says

    I just made this upgraded hummus :) and its simply DELICIOUS. Like many more of your recipes i tried to make.
    Thanks for sharing your ideas x

  41. Sverige tröja says

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  42. Kellie says

    This dip is AMAZING! I went to a local cooking class that used this recipe as part of the menu and I loved how easy it was to make everything. I had never made homemade hummus before, and I couldn’t believe how easy it came together. So much better than store-bought! It was so good, I came home and made it again in a couple of days. Already planning to make it for every single potluck I ever have to attend again!

  43. Kathy says

    This is the greatest dip! And I have an oblong bowl to serve it in, so the presentation is beautiful.
    Never have a speck left when I take it places. A MUST to make.

  44. Dana says

    This is on my must-make list as is your microwave hummus recipe! I am obsessed with tahini lately. I am curious – have you discovered a one tahini to rule them all? Any favorite brand?

  45. Joanne says

    My husband and I had friends over last night and I made this to serve. It was a huge hit!!! Oh my gosh….SOOOOOO good!!!!

  46. Cathie says

    This is now a family favourite. Celebrating Australia Day today and have been requested to make this delicious masterpiece. I dollop some Beerenberg brand Caramelised Onion on top… just delicious ?

  47. Melissa says

    My family does appetizers for Christmas and I’m bringing this. I’m also adding some dolmas around the edge and sprinkling sumac on the top. Thanks for the recipe.

  48. Jennifer says

    Delicious and absolutely beautiful and impressive presentation. I made this for a Friendsgiving party and everyone loved it, so I’m making it again for our Christmas Eve celebration. I had a few leftovers that didn’t fit on the platter, so I made the chickpea shawarma wraps for lunch the next day- yum!

  49. M.A says

    A very beautiful article with lovely pictures. It looks absolutely delicious and perfect for a quiet night in.

    I always enjoy reading your articles and looking at the pictures of the process of preparing the food. So straightforward, simple, and deliciously tasty.

  50. Gabrielle says

    I made this for a Christmas staff potluck lunch. I doubled the recipe and at the end of the day there was absolutely nothing left. I used the 5 minute microwave hummus to go with it and people were telling me it was the best hummus they’ve ever had! Absolutely amazing!

  51. Brenda Myers says

    I made this beautiful and delicious dish for a summer BBQ. It was a huge success. Meeting with girlfriends next week and will be making this gorgeous dish for them too! I can hear the oohs and ahs already! Love your recipes! Thx for sharing your exceptional talents with us.

  52. maya says

    Oh my gosh it’s 3:00 am and it’s taking all of my will power to not go and make this right now!!! why must I always crave Mediterranean food!?! loved all your other chickpea Mediterranean salads so no doubt this will be amazing as well:-)

  53. Julie Van says

    We had this for my son’s 18th Birthday last night – soooooo delicious and looks amazing – thanks for the beautiful recipe

  54. LAUREN says

    My absolute favourite at the moment! Made this for the 3rd time today for our lunch with Arabic bread! It’s looked exactly like it does in the pic and was TO DIE FOR (AGAIN)!!!

  55. Valencia @ Life of a Vegaholic says

    This looks super yum! I’ve heard of Shawarma, but I’ve never tried it before. I love Mediterranean food & chickpeas, so I’m pretty sure that I would like this. Haha :)

  56. Cheer says

    I made this for a family cookout and we loved it, a beautiful and irresistible dish, I found three different flavors of prepare hummus at my store so I used that, carrot hummus, cucumber hummus and beet hummus, made for even more colorful display. The baked chickpeas alone were excellent fare as well, kids love them! Thank you for this recipe, it’s delicious and everyone who sees it wants to know, “what is this?” A party in your mouth!

  57. Abby says

    I made this for the 4th of July for a big group of people. HUGE hit. It was so delish. The hostess wouldn’t let me take the small amount left over (I doubled the recipe). She told me it was even better the next day too. Thank you for this dish. A new favorite

  58. Jessie says

    LOVED this!!! Brought to a family BBQ and it was a huge hit. Another MinimalistBaker crowd pleaser!!

  59. Not Beehive says

    Thank you for this recipe — it was delicious. I didn’t use the coconut sugar at all and I used 3/4 cup parsley and 1/4 cup cilantro.

  60. Beth says

    Holy crap this was amazing!!!!!! I made it last night as an app for little dinner party. It came out SO SO SO good. The only thing I did differently was omit the sugar. It tasted great without it. The tomatoes are super sweet this time of year. Also I didn’t roast the chickpeas in the oven, I did them on top of the stove with a little oil in a pan. (It’s too hot in the Boston area to turn an oven on right now).

    Thank you so much for posting it. IT SUPER Delish!!!!!

  61. Sheila says

    Wonderfully delicious! Will definitely make again especially for a gathering – the presentation is beautiful (and looks like a lot of work!). Also, a heart-felt thank you to you, Dana. I recently had to give up dairy, and your dairy-free recipes have been delicious and inspiring.

  62. Alexis says

    Served this to weekend guests-huge hit! Even the leftover dip went fast the next day! 2 ideas: serve on a large pita that you pre-cut and the perfect hummus wrap! Hummus wraps are such a quick and easy lunch-Slather some hummus, add in whatever veggies are in the fridge and roll. I think this would be an amazing wrap-the flavor of the parsley salad with the hummus is so perfect!

  63. Paige says

    Made this dip for a get together with friends. It was a huge hit even from the guys (who might typically call it “chick food”). The flavors blend so well together. The parsley salad is superb.

  64. Katie says

    Made this for a Fathers day BBQ and everyone raved over it. I made my own hummus using 2 cans chick peas. The roasted chick peas were the bomb! And homemade chimichuri is awesome. Thanks for this, a beautiful presentation as well as fantastic taste.

  65. Fariha says

    Oh my goodness. This looks absolutely delicious! I’m definitely making this sometime soon.
    Thank you for sharing the recipe!

    Fariha

  66. Widdershins says

    Second question. :D … Our chickpeas came out of the oven all kinda rubbery … any thoughts on unrubberised chickpeas? Bake longer? Hotter oven?

  67. Elissa says

    I tried a cheat’s version using shop bought roasted chickpeas. Very good! A nice way to make dip a little more fancy.

  68. Emilie @ Emilie Eats says

    All this Mediterranean food is making my heart (& stomach) so happy! Pretty sure I could get down with this dip to have for dinner straight up. If that’s wrong, I don’t want to be right.

  69. Emma {Emma's Little Kitchen} says

    Me! I want some dip! This looks incredible… and what a great showpiece to bring to a summer gathering!

  70. Alexandra says

    This looks amazing! Does anyone have tips on preventing chickpeas from “popping” while they’re being baked? It only happens to a few individual beans, but they make a mess in the oven when they explode!

  71. Janine says

    I get really mouthwatering by starring at this. I often bake chickpeas or use them in my falafel. But to arrange a dip in this way is absolutely amazing. Will try it out for sure. Xoxo Janine

  72. Sara says

    Dana! Thank you so much for these recipes. I am a long time vegan that got sick of cooking. I am newly inspired to get back in the kitchen and try some new recipes. You have so many great ideas! I love that your meals are simple, healthy, and different then what is out there. Thank you!!!!!

  73. Deryn from Running on Real Food says

    Soooo, this looks amazing and I need to make it asap. All those chickpeas!!!! So many chickpeas. I’ve been loving middle eastern flavours lately, can’t wait to try this. Thanks, guys! xo, D.

  74. Aleksandra says

    Ever since I started making meringues with chickpea water I am literally taking any excuse to eat chickpeas :)

  75. Nadege says

    What a delicious recipe!!!! I follow you on Facebook but never leave comments on public posts so I bought your wonderful book last week.

  76. Ana @ TheAwesomeGreen says

    This might become my favorite summer snack, I am such a big fan of chickpeas! I love the idea of adding the garlic herb sauce.

  77. Fernando @ Eating With Your Hands says

    You’re right…I’m in LOVE with this dip! I usually smash my chickpeas with some tahini and LOTS of mint sprinkled all over. So yummy!

  78. Julia @ Sprinkles & Saturdays says

    Wow does this look delicious or what? This would be so gorgeous sitting on the table at a summer BBQ or party! Love it.

    • Laura says

      Absolutely! My mom and I were having this super serious conversation about how to eat more chickpeas and how to incorporate them into our diets. And my mom was insistent that I hated chickpeas!!! I don’t agree. I just haven’t tried them very much. I want to bring this to our Father’s Day festivities on Lake Ontario and show her just what a dip I am!!!! hehe.