Yogurt Atelier
Crispy Roasted Chickpeas with Lemon Yogurt Dip
Crunchy paprika-and-cumin chickpeas to dunk into a cool lemon-garlic yogurt dip.
40 min · Serves 4
Method
Heat the oven to 220°C (425°F). Line a baking tray with parchment paper.
Pat the chickpeas completely dry with a clean towel, removing any loose skins; dry chickpeas turn crisp, wet ones steam.
Toss the chickpeas with the 2 tablespoons olive oil, paprika, cumin and salt, and spread in a single layer on the tray.
Roast for 25 to 30 minutes, shaking the tray once or twice, until deep golden and crisp. They crisp further as they cool for 5 minutes.
Meanwhile, stir the yogurt with the lemon juice, zest, garlic, the 1 tablespoon olive oil and a pinch of salt.
Serve the chickpeas warm or at room temperature with the dip.
From the kitchen
Contains milk; chickpeas are a legume. Hard, crunchy roasted chickpeas can be a choking hazard for young children, so do not serve them to young children. Chickpeas are crunchiest the day they are made. Keep leftovers covered in the refrigerator and refrigerate them within 2 hours of serving.
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