Ingredients
- 2 packs of Merchant Gourmet Jumbo Chickpeas
- 1 tbsp extra virgin olive oil
- 1 tsp smoked paprika
- 1 tsp cumin seeds
- ½ tsp sea salt
- 1 cucumber, sliced in half and deseeded
- 1 garlic clove, grated
- 2 tsp chopped fresh mint
- 1 tbsp extra virgin olive oil
- Juice of ½ lemon
- 300g full-fat Greek yoghurt, or vegan alternative
- Sea salt to taste
- Warm pita bread for dipping
For the Tzatziki:
Additional ingredients:
Instructions
- Preheat your oven to 200°C (180°C fan). In a large roasting dish, toss the jumbo chickpeas with olive oil, smoked paprika, cumin seeds, and sea salt. Spread them out evenly then roast for 20 minutes, stirring halfway through, until crispy and golden.
- While the chickpeas are roasting, prepare the tzatziki. Using a grater, grate the cucumber into a bowl and squeeze out any excess moisture. Combine the grated cucumber, minced garlic, chopped mint, olive oil, lemon juice, and sea salt. Stir in the Greek yoghurt until smooth and well combined.
- Once the chickpeas are ready, remove them from the oven and let them cool slightly. Serve the roasted chickpeas alongside the creamy tzatziki in a sharing bowl. Perfect for dipping and enjoying with friends or family as part of a mezze spread!
