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 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. 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 coated in a shawarma-inspired spice blend and bake them 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:

& 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, naan (or gluten-free naan), 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
Platter of Shawarma Dip made with chickpeas and fresh vegetables
4.97 from 91 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



  • 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 lemon juice
  • 1 Tbsp olive oil
  • 1 pinch each sea salt and black pepper


  • 16 ounces hummus (store-bought or DIY)



  • 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, naan, 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).


*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) serving 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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My Rating:

  1. Tracey Lamont says

    This was fantastic! I brought it to a party yesterday and it disappeared-and my husband and I were the only plant based eaters there! Everyone loved it. Thank you for the recipe!

  2. Alix says

    This is one of the best things I’ve ever made – easy, healthy, versatile, and so much deep flavor. It was a big hit at a party, but this is going to be something I make for myself regularly

  3. Carolyn says

    This is an absolute loved family and party recipe. Everyone requests that I make this for gatherings. I have been making this for years. Thank you so much for all your wonderful and amazing recipes. Gonna start making it now for Christmas Eve. 🎄

  4. Krista says

    Every Christmas Eve, our family have “Dip Wars.” We all bring a “dip” to compete.
    It has become VERY competitive . I’ve had this dip earmarked since the summer! I’ve made it twice as trial but not for family, yet.
    I know I’ve got a winner this year…thanks!

  5. KBC says

    This was one of the first Minimalist Baker recipes I made and I still make it for potlucks and picnics regularly. When I make it to take some where, I keep all of the parts (chickpeas, sauce, hummus, and parsley salad) separate and assemble when I get there. Every time I make it, people ask for the recipe – it is delish.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! We’re so glad you enjoy the recipe. Thank you for sharing your experience and recommendations! xo

  6. Jayne says

    10 out of 5!!!!!!! Made this for the first time last night. It was such a hit and went so fast. Everyone loved it. The combination of flavours was absolutely delicious. Thankyou for another great recipe.

  7. Stacey says

    I make this on repeat! It’s a favourite amongst company and i always double it for left overs! I’ve shared the recipe so many times and thank you so much for creating it!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! We’re so glad you enjoy the recipe, Stacey. Thank you for the lovely review! xo

  8. Susan says

    Loved this recipe! Fantastic flavor bomb! Especially if you add the chili garlic sauce. Would be great with veggie dippers of all sorts too. I made this in advance of a gathering to try it out and it will definitely be on the menu! Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad it’s made it on the menu. Thank you for the lovely review, Susan! xo

  9. Jan says

    Thanks again for another 5 Star Recipe!! It was delicious.
    We had it with naan and veggies. Also we added on the side another great sauce Which is yours, that goes with the Kimchi Fritters. Sriracha, nice and spicy, really tasty.
    I so enjoy getting all your fabulous recipes that you send out.


    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Awww, yay! We’re so glad you enjoy our recipes, Jan! Thank you for sharing! xoxo

  10. Nancy says

    This looks delicious! What green veggie would you suggest as a replacement for the parsley. I can’t eat parsley.
    Thank you.

  11. The Vegan Goddess says

    This looks amazing and is on my growing to-do list! You guys never cease to inspire.

    This could be a meal in itself, right?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thank you for your kind words! And we’d say totally a meal with some pita and veggies.

  12. Joan says

    This is 4th time I’m making this dip! Everyone loves it ( vegan and non-vegan alike). I doctor up store bought hummus ( to save time iso making homemade) with fresh garlic, lemon juice and more cumin! Added kalamata olives on top this time, it went nicely with the dip!

  13. Chris Clark says

    AMAZING and incredibly tasty recipe. I needed to make a side dish and a main meal for myself for a Super Bowl party that I went to last night. I stumbled upon this recipe that looked scrumptious and trusting the Minimalist Baker headed to the store.
    It was easy to put together and I had most of the ingredients. I substituted white onions for red, dried parsley for fresh adjusting to taste, didn’t have the chili garlic sauce & used frozen cooked chickpeas that I had made previously. I kept everything separate since I didn’t know how many people would be eating it me being the only non-meat eater and had each person assemble their own dish. One person didn’t like onions so they were able to skip it. I used pita chips and the dish was a hit with everyone there. Next time I will double the garlic herb sauce since I am going to be making more tonight, only a little was left. It probably needed to be a thinner consistency and poured from a gravy boat instead of being spooned on top of the dish.
    Thank you for this absolutely wonderful meal!

  14. Hang Hockley says

    5 out of 5! Incredibly easy recipe to make and it looks amazing when plated. It was a huge hit with my girlfriends. I used plain pita but I’d recommend pita chips or veggies to better load up each bite with all the goodness.

  15. Ronnie says

    I have made this at least 5 or 6 times in the last two months and it gets rave reviews by everyone, even non-vegans! Don’t skip the parsley salad, I think that is what makes it! It is also very Christmassy looking with the red & green! For the sake of simplicity, I no longer make the dressing in the recipe and just make a sauce mixing vegan plain yogurt and siracha to drizzle over the top. What’s great is you can make the pieces separately and then put it together quickly when you are ready. I also leave out the oil and bought a shawarma spice mix to make it easy to make the chickpeas. It is amazing!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Julie, as long as you store the dip, chickpeas, and toppings separately, it should keep well for 1-2 days! Hope this helps!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Angelica, the full recipe makes ~2 cups, so an 8-12 inch plate or platter would probably work well!

  16. Elisabeth says

    So, so good. Everyone loves it and asks for the recipe. I’ve made this an embarrassing number of times already, and will keep doing so!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy the recipe, Elisabeth! Thank you for the lovely review! xo

  17. Kelsey says

    Is there something that can be used in place of the lemon juice? I love this recipe and want to make it again, but just realized I am out of lemons!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kelsey, the next best option would be lime juice, but the flavor might be a little different. Hope that helps!

  18. Denise says

    How much Shawarma seasoning do I substitute for the individual spices? I made up your DIY Shawarma Spice Mix and would like to try it in this recipe.

    • Jodie Gregoritsch says

      Me Too! I always keep the Shawarma DIY recipe on hand and had the same question. THANK YOU BOTH.

  19. Sonia says

    I also made this on NYE. It was so fresh and tasty, looked great and is really simple to make. Hubby loved it!
    I think it’s going to appear on our table again very soon :)

  20. Karen says

    This is delicious and beautiful! There are 4 of us and we like doing an array of appetizers as a meal on New Year’s. This is the only one that was gone, and gone quickly. My son and daughter both asked for the recipe as soon as they took the first bites. Each bite yielded vocal ‘yummms’. Thank you for this deliciously simple recipe.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! We love to hear this. Thanks so much for the lovely review, Karen. So glad you all enjoyed!

  21. Suzanne Baker says

    Made this to bring to a New Years Eve party. It was a big hit! Made it exactly as written and made the microwave hummus too. Delicious. Especially good with the chili garlic sauce.

  22. Phe says

    This dip is awesome. I keep going back to it especially for parties. I first time I made it was for a dinner party in Italy, with all Italians, and my husband said that they weren’t going to like it because they like their traditional foods. Well they loved it! I got asked multiple times for the recipe. The whole thing was gone. Actually someone arrived when there was just a little left, so someone ran up to them and said ‘You have to try this’ and they loved it too! Thank you so much!

  23. Bails says

    I took this dip to a luncheon yesterday and everyone commented and loved it. I’ve made the dip a few times now and it always seems extra special, looks great and tastes fresh, healthy and delicious. Thanks.

  24. Bails says

    Hi this is by far my favorite dip. I’ll be traveling for a few hours with the dip in an esky and I’ll assemble it when l arrive. Would it be best if l make the salad when l get there. Thanks.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yes, making the salad when you get there will be best to prevent it from getting soggy or wilted.

  25. Lisa says

    Made this for our ladies poker night and it was a huge hit! I added more tomatoes because I had a lot of home grown cherry variety and it was yummy! I didn’t have the Chili Garlic Sauce, but will make sure to add that next time for a little kick! Everyone is asking for the recipe! Bravo!!

  26. Bails says

    Hi I’m making this for tomorrow and don’t
    have any Chili Garlic Sauce. Can l make the sauce myself, or just use a chili sauce.
    Thanks again for the great recipe.

  27. Wilma says

    I took this to a party as an apo and the GUYS were the first ones to rate it 5 stars as the fragrance drove them nuts with delight. I prepped the dish before we drove to the party and held it on my lap as 5 of us piled into the car for shirt drive to party.

    THANK YOU so much for the recipe.

    Amazing and I gave them your info so they could check it out and.make it themselves they made me promise to share – which I did.!!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! We’re so glad everyone enjoyed it! Thank you so much for the lovely review and sharing the recipe, Wilma! xoxo

  28. Rhonda says

    I’m quite addicted to this recipe and have been for a couple of years! I serve it on top of baked sweet potatoes (similar to your Mediterranean Baked Sweet Potato recipe) along with a Greek inspired salad with ingredients from my garden, and some vegan halloumi that’s available locally to me. I could eat this every single day. Thank you!

  29. Kathleen says

    I made this last night for a dinner party, along with the Abundant Kale Salad, and it too was a HUGE success. There were no leftovers to be sure, and I’d doubled the recipe!!! It was not only a huge success for its flavor but it was absolutely stunning on the serving table. Your food is as beautiful as it is delicious. Thank you for always making my dinner parties the place to be!!

  30. Irene says

    I made this dip and without a doubt it will be my “go to.” I thought I had found something better by using “convection” baking on the chickpeas, but it wasn’t necessary. The second time making the dip, I did cook my “topping” chickpeas a bit longer. Might be my oven, but they seemed to have more flavor. I cooked the peas 26 minutes.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Irene! Thank you so much for the lovely review and for sharing your modifications! xo

  31. Genki Kitty says

    Love at first bite! We’re big hummus lovers so this was just perfect! We loved the tabbouleh and sauce – perfect combination for a party or dinner. We served with pitas and it was almost gone by the end of the party – even caught my 4 yr old pushing a chair up to the table to eat it by himself. Thanks so much for the delicious recipe again!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, that’s adorable! We’re so glad everyone enjoyed it. Thank you for the lovely review! xo

  32. Anja says

    I have made this dip at least 25 times and every time I make it people LOVE it. It is flavourful, colourful and healthy. Thank you!

  33. Stacey says

    Thanks for such an incredible recipe. I made it for a family dinner recently and everyone loved it. I cheated and used store bought hummus, so very easy. And l have also made the garlic dill sauce a few times to have with veg. It’s a winner.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, yay! We’re so glad to hear it, Stacey. Thank you so much for sharing! xoxo

  34. B. Gordon says

    To make it simpler I used bagged crispy chickpeas from Fresh Market. Much better than when I made my own. This is such a keeper yum!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Great! We’re so glad you enjoy it. Thanks for sharing! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  35. Sal says

    Making this for my second time so I figured I would rate it! Wonderful recipe, so fresh and tasty. I did the microwave version of the hummus. RAVE REVIEWS!

  36. Dee says

    Made this appetizer(with no modifications) few weeks back and it was a picture perfect and the taste was so good. Everyone loved it. Thank you for your recipes, I haven’t failed once with any of your recipes :)

  37. Sarah says

    Hey Dana! I wanted to test run the Roasted Chickpeas last night to see how they go for when I make them on Christmas Day, so I did. The only issue is that they didn’t crisp up and didn’t hold the flavour. Is there any way to make them crisp up/hold flavour? I ended up baking them for about 40 minutes and still nothing//: I will be making this for Christmas though, it sounds delicious

  38. Pam says

    This is so good! My chick peas did not get crunchy and I roasted them for 23 minutes. I will roast them longer next time.

      • Carolyn says

        So easy, fresh and delicious! A perfect hot weather appetizer. Served it a party with crudités and crackers and it was the most requested appetizer recipe. Made it a second time and had the little bit of leftover with raw veggies and cooked, chilled shrimp. The sauce is fantastic on shrimp!
        Couldn’t get the chickpeas to crisp well, but I always find that a challenge, even after drying them well. Might try air frying them next time? Didn’t really matter. It was happily devoured both times. So quickly, I didn’t get a photo…

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Woohoo! Sounds great! Thanks for sharing your experience and rating 5 stars, Carolyn! xo

  39. Joan Sterling says

    Loved it
    Need to try with tabouleh
    Loved the dimension of flavor, especially the little sweetness

  40. 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.)

  41. 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