Video: 7-layer shawarma dip

Mediterranean and Tex-Mex flavors merge in this tasty appetizer, with vegetarian flair.

  • Yield: Serves 10-12
  • Prep time: 30 minutes
  • Cook time: 20 minutes

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
  • Shawarma chickpeas

  • 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
  • Tomato salsa

  • 1 pound cherry tomatoes, sliced
  • 1/4 cup chopped parsley
  • 1/4 teaspoon sea salt
  • 1 tablespoon olive oil
  • Cucumber salad

  • 1 1/2 cup Greek yogurt
  • 1/2 pound cucumber, shredded
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon lemon juice
  • Olive mix

  • 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.

7-layer shawarma dip Embrace the layers. (Photo: Jerry James Stone)

Related Topics: Appetizers, Mediterranean, Vegetarian

Recipes from the Israeli KitchenRecipes from the Israeli Kitchen