Chickpea Shawarma Dip (From Gerry!)

Ingredients

CHICKPEAS

T15-ounce can chickpeas (well drained)

1 Tbsp olive or avocado oil

1 tsp coconut sugar

• 1/2 tsp sea salt

• 1/2 tsp smoked paprika

• 1/2 tsp ground cumin

• 1/2 tsp ground turmeric

• 1/2 tsp dried oregano

• 1/4 tsp black pepper

GARL.IC HERB SAUCE

1/4 cup hummus (store-bought or DIY)

• 1 Tbsp lemon juice

3/4 - 1 tsp dried dill (or sub 2-3 tsp fresh per 3/4-1 tsp dried)

3 cloves garlic, minced (3 cloves yield 1 1/2 Tbsp) Water or unsweetened almond milk (to thin)

Directions

PARSLEY SALAD optiona/

chopped cup packed finely parsley 1 cup diced cherry roma tomatoes 1/2

/4 cup diced red onion

Tbsp lemon juice

1 pinch each sea salt black and pepper

Tbsp olive oll

HUMMUS

(store-bought ounces hummus 16 or • DIY)

FOR SERVING

Pita chips or freSh pita

(cUcumber, red pepper, Vegetables etc.)

Chii garlic sauce ( love Huy Fong Foods brand)

Instructions

1. Preheat oven to 375 degrees F (190 C) and add well-drained chickpeas to a mixing bowl.

O. In the meantime, prepare your sauce by adding all ingredients to a mixing bowl and whisking

2. Top with oil, Sugar, and spices* and toss to combine. Then spread on a bare or parchment- lined baing sheet. Bake for 20-22 minutes or until deep golden brown and fragrant. Set aside.

to Combine, only adding enough water or almond milk to thin so it's pourable. Taste and adjust seasonings as needed. Add more garlic for more zing, salt for savoriness, lemon juice Tor Treshness, and dill fora more intense herb flavor. I found mine didn't need anything else. 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.

D. lo serve, spread hummus on a serving platter and top with roasted chickpeas, parsley salad. and garlic dill sauce. I also love garnishing mine with chili garlic sauce for extra heat! Perfect with pita, pita chips, or veggies of choice.

O. Best when fresh, though leftovers keep in the refrigerator up to 3 days (store hummus, salad, chickpeas ,and sauce separately for best results).

Notes

*Nutrition information is a rough estimate.

*In place of the individual spices, you could also opt for a store-bought shawarma spice blena, or