There’s nothing better than a handful of spicy, salty, totally addictive crispy chickpeas. And yes, you can make them at home. And yes, you can rock chickpeas on chickpeas by piling them atop your favorite Roasted Red Pepper Hummus.
Let’s do this.
Roasted Red Pepper Hummus Instant Snack Break
Prep Time: 35-40 minutes
Active Time: 5-10 minutes
Yield: 2-3 snacktimes (if you’re lucky)
1 tablespoon ground cumin
1 tablespoon ground dried thyme
1 tablespoon sumac
1 tablespoon toasted sesame seeds
1 teaspoon fine Kosher salt
1 teaspoon freshly-ground black pepper
1-2 tablespoons olive oil
1 can chickpeas
1 package CAVA Roasted Red Pepper Hummus
Preheat your oven to 450 degrees Fahrenheit.
To prepare the za’atar spice mix, add the cumin, thyme, sumac, sesame seeds, salt, and pepper to a medium bowl, and stir together with a fork.
Drain and rinse can of chickpeas. Blot with a paper towel to dry them off. Sprinkle a handful of the za’atar spice mix over the chickpeas, add a swirl or two of olive oil, and toss to combine.
Line a baking sheet with parchment paper. Spread chickpeas over the sheet and spread into an even single layer. Roast chickpeas for 30 to 40 minutes, tossing halfway, then watching carefully toward the end to avoid burning. Remove chickpeas from the oven and allow to cool completely (this will improve the crispiness factor).
To assemble your snack break, sprinkle a handful of roasted chickpeas over Roasted Red Pepper Hummus. Replace the lid and head out the door.
Dip using pretzel crisps, pita chips, or your preferred dipper.
Purchase our line of dips and spreads at your area Whole Foods or other area specialty market. Click here to find the one that’s closest to you.