Video: 7-layer shawarma dip
Mediterranean and Tex-Mex flavors merge in this tasty appetizer, with vegetarian flair.
This delicious dip recipe is inspired by that classic fiesta dip and shawarma... but with a vegetarian spin on it. I roast up some chickpeas with shawarma spices and layer them in a delicious whipped hummus, tangy cucumber salad, and fresh tomato salsa.
- 2 15-ounce cans chickpeas
- 4 tablespoons lemon juice
- 6 garlic cloves
- 1 teaspoon sea salt
- 1 cup chickpea brine
- 1 15-ounce can chickpeas, drained and rinsed
- 3/4 tablespoon garlic powder
- 1/8 teaspoon ground cloves
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cardamom
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon sea salt
- Olive oil
- 1 pound cherry tomatoes, sliced
- 1/4 cup chopped parsley
- 1/4 teaspoon sea salt
- 1 tablespoon olive oil
- 1 1/2 cup Greek yogurt
- 1/2 pound cucumber, shredded
- 1 tablespoon fresh dill, chopped
- 1 tablespoon lemon juice
- 8 ounces black olives, sliced
- 1 tablespoon Kalamata olives, minced
- 1/3 cup red onion, minced
- 1 Romaine heart, chopped
For the hummus, drain the chickpeas but reserve the liquid. Combine all ingredients into the food processor and blend. Add the brine until hummus is smooth and whipped.
For the shawarma chickpeas, add the chickpeas to a mixing bowl with the oil and seasoning. Mix to well coated. Roast in the oven at 375 F for 20 minutes.
For the salsa, combine all ingredients until well combined. Do the same, but in separate bowls, for the cucumber salad and the olive mix.
Layer with hummus, roasted chickpeas, olives, tomato salsa, onions, cucumber salad, and then top it off with the romaine lettuce.