Spicy Hummus with Roasted Chickpeas
While it’s easy to pick up a container at your local store, it’s just as easy (and cheaper) to make your own.
Servings 2 cups
Calories 758kcal
Ingredients
For the hummus:
- 3 cups cooked chickpeas, outer shell removed
- 1 teaspoon crushed red pepper flakes
- ¼ teaspoon paprika
- ¼ teaspoon cumin
- 2 tablespoons tahini
- 2 tablespoons freshly squeezed lemon juice
- ½ cup ice water
- kosher salt, as needed
For the roasted chickpeas:
- 1 cup cooked chickpeas
- 1 tablespoon extra-virgin olive oil
- Kosher salt , as needed
- 1 teaspoon chopped parsley, for serving
- 1 tablespoon extra-virgin olive oil, for serving
Instructions
For the hummus:
- Place the chickpeas, red pepper, paprika, and cumin in the bowl of a food processor and blend until a stiff paste forms.
- Keep the food processor running as you add the tahini, lemon juice and garlic.
- Slowly add the ice water and continue to blend until the mixture is smooth. Season with salt to taste.
- Refrigerate in an airtight container for up to two weeks.
For the roasted chickpeas:
- Preheat oven to 400ºF (200ºC). Dry chickpeas as much as possible then toss in olive oil and and salt. Then arrange in a single layer on a parchment paper lined baking sheet.
- Roast for 30 minutes, until crispy. Remove from oven and let cool.
- Serve the hummus topped with remaining olive oil, parsley and roasted chickpeas.
Nutrition
Calories: 758kcal | Carbohydrates: 95g | Protein: 32g | Fat: 31g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 15g | Sodium: 48mg | Potassium: 1064mg | Fiber: 26g | Sugar: 16g | Vitamin A: 423IU | Vitamin C: 12mg | Calcium: 190mg | Iron: 11mg