Appetizers

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

Ingredients

CHICKPEAS

  • 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

GARLIC HERB SAUCE

  • 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

PARSLEY SALAD

  • 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

HUMMUS

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

FOR SERVING

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

Preparation

  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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