Lolli Bombs™ Shawarma Dip


6-8Lolli Bombs™ Shawarma DipServes 6-8

Prep Mins

1515 Mins 30 Mins 45 Mins

Total Mins



Roasted Chickpeas

  • 1 (19oz) can chickpeas, rinsed and well drained
  • 1 Tbsp olive oil
  • 1 tsp smoked paprika, plus extra for garnish
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1 tsp dried oregano
  •  salt and pepper, to taste

Lolli Bombs™ Salad

  • ¼ cup red onion, thinly sliced
  • 3 Tbsp lemon juice
  • 1 tsp salt
  • ¼ cup parsley, packed and finely chopped
  • 1 ½ cup Lolli Bombs™ tomatoes, halved
  • 1 Tbsp olive oil
  • black pepper, to taste

 Dill Yogurt

  • ½ cup plain yogurt
  • 1 Tbsp lemon juice
  • ¼ cup fresh dill, finely chopped
  • salt, to taste


  • 1 container (500ml) store-bought hummus


  • Preheat oven to 375 degrees.
  • In a mixing bowl, add all the Roasted Chickpea ingredients and mix well. Spread on a baking sheet and roast for 20-25 minutes, stirring once. Roast until golden brown. Set aside.
  • In another bowl, add red onion, lemon juice and salt. Allow to sit for 10- 15 minutes at room temperature.
  • Mix remaining ingredients with the onions.
  • In a bowl, stir together yogurt, lemon juice and dill, season with salt, set aside.
  • Spread hummus on a serving platter and top with roasted chickpeas, then the Lolli Bomb™ Spoon the dill yogurt over top. Garnish with smoked paprika. Serve with grilled pita wedges, or vegetables like cucumber and peppers.

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