Chickpea Shawarma Dip
Prep time: 
Cook time: 
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Serves: 8
Creamy hummus topped with shawarma spice roasted chickpeas, pomegranate tabouleh, and served with homemade baked zaatar pita.
  • Hummus
  • 18 oz. can of chickpeas
  • Juice of 1 lemon
  • 2 small cloves of garlic
  • ⅓ cup runny tahini (about 4 heaping tablespoons)
  • 1-2 Tbsp olive oil (optional)
  • Coldwater to blend
  • Shawarma Chickpeas
  • 18 oz. can of chickpeas
  • 2 Tbsp Olive oil
  • Juice of 1 lemon
  • 2 Tbsp Maple Syrup
  • 1.5 tsp cumin
  • 1.5 tsp smoked paprika
  • ¾ tsp cinnamon
  • ¾ tsp ginger
  • ½ tsp garlic powder (sub 2 cloves minced fresh garlic)
  • ¾ tsp turmeric
  • ¼ tsp cayenne pepper (more to taste)
  • ¾ tsp oregano
  • Tabouleh
  • 1 cup fresh parsley
  • Juice of half a lemon
  • 1 mini cucumber chopped (optional)
  • Seeds of ½ pomegranate (optional, sub chopped tomato)
  • Optional: pickled turnips, pickled onions, pickles
  • Serve with: sesame seeds, Olive oil
  • Zaatar Pita
  • 2 pita bread
  • Olive oil (to brunch)
  • Zaatar Spice (1 tsp sesame seeds, 1 tsp ground sumac, 1 tsp thyme)*
  • Salt
  1. Preheat oven to 425.
  2. Drain and rinse chickpeas. In a bowl, mix with shawarma spices. Bake on parchment paper for about 25 minutes. Let cool before serving to crisp up.
  3. To make the hummus, add all the ingredients to a high powered blender or food processor. Blend until smooth. Add water while blending to thin, I usually add about ¼ - ⅓ cup. Optional - add a few tbsp olive oil, and less water. Chill the hummus in the fridge until the rest of the dip is ready.
  4. To make the pita chips brush each pita with some olive oil, then sprinkle with the za'atar seasoning and sea salt. Add to the oven for the last 15 minutes with the chickpeas (until crisp like a chip).
  5. Lastly, make the tabouleh by finely chopping the parsley and cucumber and mixing with lemon and pomegranate seeds.
  6. Assemble: add hummus to a wide bowl. Add roasted chickpeas on top, followed by tabouleh (and pickled vegetables if adding). Drizzle extra olive oil over the dish and top with sesame seeds. Serve with the pita chips and extra vegetables!
*If you can't find sumac, no worries! Just use thyme will still taste great, or simply use EVOO and pink salt!
Recipe by Plentyfull Vegan at