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Seven Layer Chickpea Shawarma Dip

Seven Layer Chickpea Shawarma Dip

Total Preparation Time: 45 Mins
Serves: 10–12
Serving Size: About 1/2 cup
Meal: Appetizer

Nutrition

  • Calories: 402 cal
  • Total Fat: 27 g
  • Saturated Fat: 4 g
  • Polyunsaturated Fat: 13 g
  • Monounsaturated Fat: 7 g
  • Cholesterol: 7 mg
  • Sodium: 891 mg
  • Carbohydrates: 31 g
  • Dietary Fiber: 9 g
  • Total Sugars: 7 g
  • Added Sugars: 0 g
  • Protein: 12 g
  • Vitamin D: 0 mcg
  • Calcium: 124 mg
  • Iron: 2 mg
  • Potassium: 363 mg

Ingredients

  • Shawarma Seasoning
  • 2 tablespoons ground black pepper
  • 2 tablespoons ground all spice
  • 2 tablespoons garlic powder
  • 3/4 teaspoon ground cloves
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon ground nutmeg
  • 3/4 teaspoon ground cardamom
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • Chickpeas
  • 1 can (15 ounces) chickpeas, rinsed and drained
  • 1 tablespoon olive oil
  • 2 teaspoons shawarma seasoning
  • 1/8 teaspoon salt
  • Chopped Parsley Salad
  • 1 1/2 cups fresh parsley, chopped
  • 1 cup tomatoes, diced
  • 1/2 red onion, diced
  • 2 tablespoons olive oil
  • 4 teaspoons lemon juice
  • 1/8 teaspoon salt
  • Hummus and Assembly
  • 3 1/2 cups (32 ounces) hummus (homemade or store bought)
  • 2/3 cup California walnuts, roughly chopped
  • 1 cup cucumber, diced
  • 1/2 cup Kalamata olives, sliced
  • 1/2 cup crumbled feta cheese

Preparation

  • Shawarma Seasoning:
    1. Combine all the ingredients in a bowl or Ziploc bag.
    2. Store in an airtight container in a cool, dry place.
  • Chickpeas:
    1. Position a rack in the center of the oven and preheat the oven to 400°F (200°C).
    2. Pat the chickpeas dry using paper towels and toss with olive oil, shawarma seasoning, and salt.
    3. Arrange on a baking sheet in a single layer and roast for 25–30 minutes, shaking halfway through. Let cool for five minutes.
  • Chopped Parsley Salad:
    1. In a bowl, toss parsley, tomatoes, onion, olive oil, lemon juice, and salt.
    2. Adjust seasoning to taste and set aside.
  • Assembly:
    1. Spread the hummus on a large platter. Refrigerate if using homemade to help it hold shape.
    2. Top with parsley salad, then walnuts, cucumbers, olives, feta, and chickpeas.
    3. Serve immediately after topping with roasted chickpeas.