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.