Seven Layer Chickpea Shawarma Dip

Seven Layer Chickpea Shawarma Dip
Total Time
45 Mins
Serves
10 - 12
Serving Size
about 1/2 cup
Course
Appetizers

Total Time

Prep Time
10 Mins
Cook Time
35 Mins
Total Time
45 Mins

Nutrition

Calories
402 cal
Total Fat
27 g
Saturated Fat
4 g
Polyunsaturated Fat
13 g
Monounsaturated Fat
7 g
Cholesterol
7 mg
Sodium
891 mg
Carbohydrates
31 g
Dietary Fiber
9 g
Total Sugars
7 g
Added Sugars
0 g
Protein
12 g
Vitamin D
0 mcg
Calcium
124 mg
Iron
2 mg
Potassium
363 mg

Ingredients

Shararma Seasoning

  • 2 tablespoons ground black pepper

  • 2 tablespoons ground all spice

  • 2 tablespoons garlic powder

  • 3/4 teaspoon ground cloves

  • 3/4 teaspoon ground cinnamon

  • 3/4 teaspoon ground nutmeg

  • 3/4 teaspoon ground cardamom

  • 1/2 teaspoon chili powder

  • 1/2 teaspoon dried oregano

  • 1/2 teaspoon salt

Chickpeas

  • 1 can (15 ounces) chickpeas, rinsed and drained

  • 1 tablespoon olive oil

  • 2 teaspoons shawarma seasoning (see ingredients above)

  • 1/8 teaspoon salt

Chopped Parsley Salad

  • 1 – 1/2 cups fresh parsley, chopped

  • 1 cup tomatoes, diced

  • 1/2 red onion, diced

  • 2 tablespoons olive oil

  • 4 teaspoons lemon juice

  • 1/8 teaspoon salt

Hummus and Assembly

  • 3 – 1/2 cups (32 ounces) hummus (homemade or store bought)

  • 2/3 cups California walnuts, roughly chopped

  • 1 cup cucumber, diced

  • 1/2 cup Kalamata olives, sliced

  • 1/2 cup crumbled feta cheese

Preparation

Shawarma Seasoning

  1. Combine all the ingredients in a bowl or Ziploc bag. Store in an airtight container in a cool, dry place.

Chickpeas

  1. Position a rack in the center of the oven and preheat the oven to 400° F.

  2. Pat the chickpeas dry using paper towels and toss them with 1 tablespoon of olive oil, 2 teaspoons shawarma seasoning, and salt.

  3. Arrange the chickpeas in a single layer on the baking sheet and let roast in the over for 25 – 30 minutes, shaking or stirring them halfway through to prevent from burning or browning too much. Remove from oven and let cool for five minutes.

Chopped Parsley Salad

  1. Toss the parsley, tomatoes, onions, olive oil, lemon juice, and salt in a bowl. Taste and adjust seasoning to preference and set aside.

Assembly

  1. Spread the hummus on a large platter. If you’re using homemade hummus, consider refrigerating for a bit to allow the hummus to hold its shape.

  2. Top with the prepared parsley salad, followed by the chopped walnuts, cucumbers, Kalamata olives, feta, and the roasted chickpeas. Serve immediately once you top with roasted chickpeas.