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Recipe from
minimalistbaker.com
Chickpea Shawarma Dip
77 ratings · 30 minutes · Serves 6
Ingredients
Ingredients
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
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))
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)
Pita chips or fresh pita
Vegetables ((cucumber, red pepper, etc.))
Chili garlic sauce (I love Huy Fong Foods brand)