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