Description
A vibrant and crunchy snack or appetizer featuring crispy roasted chickpeas tossed in a sweet and spicy hot honey glaze, paired perfectly with smooth and tangy whipped feta cheese. This dish combines textures and flavors for a delightful treat ideal for serving with crusty bread or pita.
Ingredients
Scale
Hot Honey Chickpeas
- 2 15-oz cans chickpeas (425 g each)
- 1 Tbsp olive oil (15 mL)
- 2 Tbsp honey (15 mL)
- 1 tsp crushed red pepper flakes
- ¼ tsp salt
Whipped Feta
- 8 oz feta cheese, room temperature (226 g)
- ¾ cup plain Greek yogurt (180 g)
- 1 Tbsp extra virgin olive oil (15 mL)
Instructions
- Dry Chickpeas: Drain the chickpeas from the cans and spread them onto a few layers of paper towels. Pat them as dry as possible and let them sit out on the counter to dry while you prepare the whipped feta.
- Prepare Whipped Feta: In a food processor or blender, combine the feta cheese, plain Greek yogurt, and extra virgin olive oil. Blitz until the mixture is smooth and creamy. Transfer to the refrigerator to chill and thicken until ready to serve.
- Stir Chickpeas: In a medium bowl, toss the dried chickpeas with 1 tablespoon of olive oil until evenly coated.
- Cook Chickpeas: Choose your cooking method: air fry at 390°F for about 10 minutes, bake in the oven at 425°F for about 20 minutes, or cook on the stovetop over medium-high heat for about 7 minutes until the chickpeas are crispy.
- Flavor Chickpeas: While the chickpeas are still hot, toss them with honey, crushed red pepper flakes, and salt to create a sweet and spicy glaze.
- Serve: Spread the whipped feta on a serving plate or bowl, top with the hot honey roasted chickpeas, and serve immediately alongside slices of crusty bread or pita for dipping.
Notes
- Drying chickpeas thoroughly before cooking is essential for maximum crispiness.
- Room temperature feta blends more smoothly into the whipped feta.
- Adjust crushed red pepper flakes to control the spice level.
- Use good quality honey for the best flavor balance.
- Leftover whipped feta can be stored in the refrigerator for up to 3 days.
- If you prefer a milder dish, reduce the honey or omit the crushed red pepper flakes.
Nutrition
- Serving Size: 1 serving
- Calories: 160 kcal
- Sugar: 5 g
- Sodium: 210 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 15 mg
