Seven Layer Chickpea Shawarma Dip
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A seven layer shawarma dip that we’re topping with crunchy, oven-roasted chickpeas. We’ll toss the garbanzo beans in my homemade shawarma seasoning and roast them off! Then, just layer it all in a dish!
Today’s post is sponsored by California Walnuts! Chopped walnuts add tons of texture and crunch when we use them as a layer in our chickpea shawarma dip!
Possibly the BEST and ONLY way to eat hummus henceforth.
Bringing a little color into Monday! Bleh.
I don’t think I’d be doing my job if I didn’t bring you food fit for the long weekend celebration to come that not only looked and tasted as phenomenal as this layered dip but also hit the check mark of ‘easy to pull together.’ Let’s imagine: layers of creamy, dreamy hummus with roasted, shawarma-scented chickpeas, crumbled feta cheese, and a bright, fresh parsley salad.
Friends, I’m not saying that some of us could make a meal out of it but some of us, could make a meal out of it.
How many times have we all been in that scenario: It’s the day before the big get-together, and you’re fresh out of ideas on what to bring. Every potato, macaroni, pasta salad has already been swooped up, and you can’t resort to taking a watermelon because you used that card last year. Two years of slacking? We all know you can’t get away with that.
So you resort to store-bought apps. You know what’s a little more elevated than bringing a couple tubs of hummus to the party? Redirecting that hummus home, layering it into a seven-layer chickpea shawarma dip with roasted chickpeas, then popping it all on a fancy dish. That’s right. And you know what? I’m not going to tell everyone this is semi-homemade if you won’t. Be proud of your simple shawarma dip making ways. And just know that it’s not really a recipe because we’re grabbing a handful of ingredients and layering it all in a dish. And well, if that counts as putting in a ton of effort, so be it. Who are we to even challenge that?
Shoutout to the Minimalist Baker and half the internet for getting my creative juices flowing. People make all sorts of amazing seven layer dips!
Parties aren’t the only time to enjoy a good dip either. I could see this going inside a warm pita for a light lunch, used as a quick mid-day snack, or as an appetizer for supper club. What I’m trying to say with all my words is that I see this becoming a summer refrigerator staple.
Best of all, it’s a recipe that uses ingredients most of us already have in the fridge. Bonus points for actually finishing off a bunch parsley, that pretty much never happens in this house!
Is it me or are hummus lines totally and entirely satisfying to stare at? I’ve been staring at this picture for at least 5 minutes.
Homemade Shawarma dip starts with, not gonna lie, store-bought hummus. You can certainly make your hummus for this dip if you’d like and if you decide to go that route, I’ve got a killer, restaurant-style hummus recipe right here. My homemade hummus is on the looser side so you may not get the same, satisfying, clean hummus swoops you see in the picture above.?? Homemade hummus does have more authentic flavor though!
The next layer in this dip is what I call the chopped parsley salad – so yes, you’ve deduced correctly. It’s a layer consisting of a few ingredients but friends this right here is the ‘jelly’ to our hummus in a PB&J type scenario. <– Just go with it, made so much more sense in my head. Just a bit of chopped parsley with diced tomatoes and onions tossed together with olive oil, a little lemon juice, and a good pinch of salt. I could eat this salad straight with a spoon, and if you were in my kitchen, you without a doubt would’ve witnessed it.
For the other layers? Chopped walnuts, crumbled feta, sliced olives, diced cucumbers, and roasted chickpeas. Roasted chickpeas can sound intimidating, I know! It’s super simple, I’ll walk you through it. We’re using my homemade shawarma seasoning with a little olive oil and a little salt then popping it in the oven and just babysitting until the chickpeas dry out and crisp up.
And psst, you know what else would be great? Putting that same seasoning on chicken breasts, grilling, dicing the chicken, and using it in place of the chickpeas for a simple chicken shawarma dip that would rock everyone’s world.
Friends, vegetarian or not, take this shawarma dip to your next get-together; it’s sure to be a hit!
Eat, eat, eat. Share, share, share.
- 1 can chickpeas, rinsed and drained
- 2 teaspoons shawarma seasoning (homemade or store-bought)
- 3 tablespoons olive oil, divided
- 1 1/2 cups chopped parsley
- 1 cup tomatoes, diced
- 1/2 red onion, diced
- 4 teaspoons lemon juice
- 32 ounces (3.5 cups) of hummus (homemade or store-bought)
- 2/3 cup California Walnuts, roughly chopped
- 1 cup cucumbers, diced
- 1/2 cup kalamata olives, sliced
- 1/2 cup crumbled feta cheese
- chickpeas: Position a rack in the center of the oven and preheat the oven to 400ºF. Pat the chickpeas dry using paper towels and toss them with 1 tablespoon of olive oil, shawarma seasoning, and a good pinch of salt. Arrange the chickpeas in a single layer on the baking sheet and let roast for 30-35 minutes, shaking or stirring them halfway through to prevent from burning or browning too much. Let cool for several minutes.
- chopped parsley salad: Toss the parsley, tomatoes, onions, 2 tablespoons of olive oil, lemon juice, and a pinch of salt in a bowl. Taste and adjust seasoning to preference, set aside.
- Assemble: Spread the hummus on a large platter, creating swoops to catch the layers. If you're using homemade hummus, consider refrigerating for a bit to allow the hummus to hold its shape. 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.
- You can use chicken or beef instead of chickpeas for this recipe too! Just use 1 tablespoon of shawarma seasoning for 1 pound of chicken/beef along with 2 tablespoons olive oil + 1 tablespoon white vinegar + 1/2 teaspoon salt. Allow chicken to marinate for 10-20 minutes and 1-24 hours for beef (flank, sirloin steaks, skirt). Just grill the meat indoors or outside, let rest, then dice and add it in!
- Keep in mind if you use my homemade hummus recipe, it will be a little thinner, almost like a sauce-like consistency, still delicious, just a little different!
- If it's humid where you live (like it is here) the roasted chickpeas will start losing a bit of their crunch as they sit.
Thank you to our friends over at California Walnuts for sponsoring this post! We truly love partnering with companies that promote wholesome, quality ingredients!
is this a good choice for you?
Nutrition label assumes 16 servings. Just know that this is a best estimate as every hummus recipe is different!
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