Hummus and Chickpea Salad Dip

  • Author: Just Easy Recipes
  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 mins
  • Yield: 4-6 1x


Moreish platter of hummus roasted and spiced chickpeas and a whole lot of salad. Drizzle with a vegan-friendly salad dressing and voila – perfect platter for entertaining


Roasted Chickpeas

  • 1 can (400g) chickpeas
  • 1 tablespoon olive oil
  • 1 teaspoon coconut sugar (optional)
  • ½ teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon turmeric
  • ½ teaspoon salt
  • Freshly cracked black pepper

 Lemon and Dill Dressing

  • ¼ cup hummus
  • 1 tablespoon lemon juice
  • 1 tablespoon fresh dill or 1 teaspoon dried dill
  • 3 cloves garlic, minced


  • ½ cup chopped cherry tomatoes½ cup cucumber, chopped
  • ½ red onion, chopped
  • ½ cup microgreens or chopped lettuce (optional)
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • A little salt and cracked black pepper
  • 3 tablespoons parsley, finely chopped


  • 700g hummus

 To Serve

  • Vegan crackers, toasted pita breads or crudites


  1. Drain the chickpeas, then in a mixing bowl, add the oil, spices and sugar. Mix well to coat the chickpeas. Transfer to a baking tray and bake for 20-25 minutes at 180°C until beautifully browned.
  2. Prepare the dill sauce by combining all the ingredients together and stirring well – add a little water to thin out if necessary. Set aside.
  3. Prepare the salad by adding all the ingredients together in a medium mixing bowl and add the oil, lemon juice, salt and pepper. Toss to coat all the ingredients.
  4. Now, assemble the platter. On a medium-sized platter, begin by spreading the hummus onto the platter, making a dent in the middle for the salad. Add the salad to the middle of the platter, sprinkle with the roasted chickpeas and then drizzle with the lemon and dill dressing.