Classic Hummus Bowl with Spiced Chickpeas

Middle-eastern · 25 min · Beans · vegetarian, vegan, gluten-free, dairy-free

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Ingredients

• 2 15-oz cans canned chickpeas
• 1/2 cup tahini
• 1 garlic clove
• 2 lemons
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/4 cup extra-virgin olive oil
• 2 tbsp fresh parsley

Method

1. Reserve 1/2 cup chickpeas; simmer the rest 10 minutes until very soft, then drain.
2. Blend the soft chickpeas with tahini, garlic, juice of 2 lemons, ice water, and salt until silky.
3. Toss the reserved chickpeas with cumin, paprika, and a little oil.
4. Roast the spiced chickpeas at 425F for 12 minutes until crisped, or crisp in a skillet.
5. Spread the hummus in a bowl with a swoosh.
6. Top with the spiced chickpeas, olive oil, and parsley.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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