Lolli Bombs™ Shawarma Dip
6-8Lolli Bombs™ Shawarma DipServes 6-8
1515 Mins 30 Mins 45 Mins
- 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
- 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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