Mediterranean Chickpea Dip

A savory, healthy and easy Mediterranean-inspired dip with hummus, chickpeas, veggies and herbs!

Today I’m sharing a savory, healthy and easy Mediterranean-inspired dip with a hummus base, roasted chickpeas, and loads of veggies and fresh herbs. This plates well as an appetizer or a side dish, but truth be told we ate it for lunch yesterday! Pair with pita bread or pita chips for a hearty, flavorful dip.

This can be made in a half-hour including cooking time, if using store-bought hummus, with just a few minutes extra if you are making your own. If you are using store-bought, my favorite hummus is this brand. If you are making your own, I love my hummus with lemon recipe here.

Mediterranean Chickpea Dip

Course Appetizer
Cuisine Mediterranean
Keyword chickpeas, dip, hummus
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes



  • 1 can chickpeas drained
  • 1 tbsp olive oil
  • 1 tsp sugar
  • ½ tsp smoked paprika
  • ½ tsp ground cumin
  • ½ tsp ground turmeric
  • ½ tsp dried oregano
  • ½ tsp Kosher salt
  • ¼ tsp black pepper


  • ¼ cup hummus store-bought or make your own
  • 1 tbsp fresh lemon juice
  • 2 tsp fresh dill or 1 tsp dried dill
  • 2 cloves garlic pressed
  • Water to thin


  • ½ cup roughly chopped parsley
  • ½ cup quartered cherry tomatoes
  • ¼ cup diced red onion
  • 1 tbsp fresh lemon juice
  • 1-2 tbsp olive oil
  • Kosher salt and black pepper


  • 16 oz. hummus store-bought or make your own


  • Pita chips or fresh pita bread
  • Extra vegetables added cucumber shown here


  1. 1. Preheat the oven to 375 degrees and add the drained chickpeas to a mixing bowl.

  2. 2. Top with oil, sugar, and spices and toss to combine. Then spread on a baking sheet. Bake for roughly 20 minutes or until chickpeas are a deep golden brown and fragrant. Set aside.

  3. 3. In the meantime, prepare the sauce by adding all ingredients to a mixing bowl and whisking to combine, only adding enough water to thin so it’s pourable. Taste and adjust seasonings as needed.

  4. 4. 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.

  5. 5. To serve, spread hummus on a serving platter and top with roasted chickpeas, parsley salad, garlic dill sauce, and any extra veggies. Serve with pita or pita chips.

Recipe Notes

This recipe is vegetarian and gluten-free. If you’re pressed for time, you could skip a step and buy the crunchy chickpeas in the snack bag already. You can also add or sub other veggies – I think red or yellow peppers would be a good addition.

Bon Appétit!
xx — BB

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