Spiced Roasted Chickpeas with Lemon Yogurt Dip

Ingredients

• 14 oz (400 g) canned chickpeas
• 2 tsp (10 ml) extra-virgin olive oil
• 1 tsp (2 g) smoked paprika
• 1 tsp (2 g) cumin
• 14 oz (400 g) plain Greek yogurt, 0%
• 1 (3 g) garlic clove
• 1 tbsp (15 ml) lemon juice

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Method

1. Heat oven to 220°C (425°F). Rinse, drain and towel-dry chickpeas well.
2. Toss in olive oil; roast on a tray 25 minutes, shaking once, until rattling and dry inside; toss hot in smoked paprika and cumin.
3. Grate garlic into yogurt; stir in lemon juice.
4. Dip a handful in yogurt. Cool fully before boxing; keep crisp three days in an open jar.