Name: Chickpea Shawarma Dip
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 (~1/3-cup servings)
Ingredients: 1 15-ounce can chickpeas ((well drained)); 1 Tbsp olive or avocado oil; 1 tsp coconut sugar; 1/2 tsp smoked paprika; 1/2 tsp ground cumin; 1/2 tsp ground turmeric; 1/2 tsp dried oregano; 1/2 tsp sea salt; 1/4 tsp black pepper; 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)); 1 cup packed finely chopped parsley; 1/2 cup diced cherry or roma tomatoes; 1/4 cup diced red onion; 1 Tbsp lemon juice; 1 Tbsp olive oil; 1 pinch each sea salt and black pepper; 16 ounces hummus (store-bought or DIY); Pita chips or fresh pita; Vegetables ((cucumber, red pepper, etc.)); Chili garlic sauce (I love Huy Fong Foods brand)