Type of Dish: Appetizer
1 15-ounce can chickpeas, drained
1 Tbsp olive or oil
1 tsp sugar
1/2 tsp smoked paprika
1/2 tsp ground cumin
1/2 tsp ground turmeric
1/2 tsp dried oregano
1/2 tsp sea salt
1/4 tsp black pepper
GARLIC HERB SAUCE
1/4 cup hummus
1 Tbsp fresh lemon juice
3/4 - 1 tsp dried dill (or sub 2-3 tsp fresh)
3 cloves garlic, minced
Water or unsweetened almond milk to thin
1 cup packed finely chopped parsley
1/2 cup diced cherry or roma tomatoes
1/4 cup diced red onion
1 Tbsp lemon juice
1 Tbsp olive oil
Pinch each sea salt and black pepper
16 ounces hummus
Pita chips or fresh pita
Vegetables (cucumber, red pepper, etc.)
Devil's Envy spice
Instructions for making the dish: 1. Preheat oven to 375 degrees and add well-drained chickpeas to a mixing bowl.
2. Top with oil, sugar, and spices and toss to combine. Then spread on a bare or parchment-lined baking sheet. Bake for 20-22 minutes or until deep golden brown and fragrant. Set aside.
3. In the meantime, prepare your sauce by adding all ingredients to a mixing bowl and whisking to combine, only adding enough water or almond milk to thin so it’s pourable. 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.
4. Lastly, prepare parsley-tomato salad by adding parsley, tomato and onion to a small mixing bowl and dressing with lemon juice, olive oil, salt, and pepper. Toss and set aside.
5. To serve, spread hummus on a serving platter and top with roasted chickpeas, parsley salad, garlic dill sauce, and Devil's Envy spice. Perfect with pita, pita chips, or veggies of choice.
Number of Servings: 10