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chickpeas grape cumin garlic salt black pepper paprika ground coriander cinnamon lemon dill garlic water vegan tomato romaine lettuce FOR
Viewed: 36 - Published at: 6 years agoIngredients
- 15 ounces chickpeas rinsed, drained, and patted dry
- 1 tablespoon seed grape, or avocado oil
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground coriander
- 1/4 teaspoon cinnamon
- 1/4 cup hummus
- 1/2 lemon 1 tbsp
- 3/4 teaspoon dried dill
- 3 cloves garlic minced
- 3 tablespoons water or unsweetened almond milk to thin
- pita FOR SERVING: vegan, or flatbread
- sliced tomato FOR SERVING:
- romaine lettuce FOR SERVING:, or fresh parsley, chopped
Method
- Preheat oven to 400 degrees F and line a large baking sheet with foil or parchment paper.
- In a small mixing bowl toss rinsed and dried chickpeas with oiled spices and spread baking sheet. Bake for 25 minutes, or until slightly crispy and golden brown. Once slightly cooled, sample and adjust seasonings as desired.
- While the chickpeas are roasting, prepare your sauce by adding hummus, lemon juice, dill, and garlic to a mixing bowl and whisk to combine. Add enough water or almond milk to thin so it's pourable (about 2-3 tbsp).
- Taste and adjust seasonings as needed. Add more garlic for more zing, salt for savoriness, lemon juice for freshness, and dill for a more intense herb flavor.
- To serve, warm pitas or flatbread in the microwave for 15-30 seconds (or the still warm oven for 1 minutes) and top with desired amount of chickpeas, sauce, and vegetables of choice.
- Best when fresh, though leftover chickpeas and sauce will keep well stored separately in the refrigerator for 3-4 days.
