Turmeric Chickpeas with Whipped Feta
This deliciously tangy dip is a treat to serve as an afternoon snack with fresh veggies and as an appetizer with crackers or pita chips. And topped with the spiced chickpeas, the dip has a little extra nutty goodness.
INGREDIENTS
- 1 can of Chickpeas, rinsed and dried
- 1 TBSP of Coconut Oil, warmed to liquid
- ½ tsp Turmeric powder
- ½ tsp Garlic powder
- ¼ tsp Paprika (or Smoked Paprika)
- ¼ tsp Thyme, either ground or a few sprigs of fresh
- Salt & Pepper, to taste
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- ½ cup Yogurt
- 1 Cup Feta
- 1 Lemon, zested and a squeeze of lemon juice (be sure to save a little lemon zest for the garnish)
- ½ tsp Garlic powder
- ¼ tsp Salt
METHOD
- Preheat oven to 400° and line a baking sheet with parchment, foil or baking mat.
- Pat chickpeas dry with a paper towel and allow air-dry for about half an hour.
- Combine salt, pepper, turmeric, paprika, garlic powder, and thyme. Add warmed coconut oil and stir. Add chickpea and toss to coat.
- Spread out the seasoned chickpeas on the baking sheet and bake for appx. 20 minutes, or until crispy.
- While the chickpeas are baking, combine the yogurt, feta, additional garlic powder and lemon zest in a food processor. Taste and add a bit of salt and a squeeze of lemon juice, if needed.
- Plate it using the feta as the base and add the chickpeas as a topping. Drizzle a little olive oil and remaining lemon zest for garnish and serve with crackers, pitas or crudités.