Spiced Tahini Roasted Chickpeas
Saturdays are for snacking. These crispy crunchy roasted chickpeas are coated in tahini and spices then finished with fresh parsley and lemon zest. They're a new addiction.
This is a super easy recipe and a tasty snack. Best eaten fresh from the oven when they're at their crunchiest! If you don't want to use fresh chickpeas or can't be bothered with soaking, just use canned. Ingredients 1 cup dry chickpeas Juice and zest of half a lemon 2 Tbs hulled tahini 1 teaspoon olive oil 1/2 teaspoon ground cumin 1/2 teaspoon sumac 1/2 teaspoon hot paprika 1 teaspoon salt 1 Tablespoon finely chopped parsley Soak chickpeas in water overnight. Drain, rinse and then toss with the lemon juice, tahini, olive oil, cumin, sumac, paprika and half the salt. Preheat the oven to 200 degrees celsius. Line a large baking tray with parchment paper and spread the chickpeas over it in a single layer. Bake 35-40 minutes, make sure to move them about on the tray at least 3 times while in the oven so that they cook evenly. You want them golden and crunchy! Remove from the oven, toss with remaining salt, parsley and lemon zest and eat. Try to share.