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Crispy Chickpeas

Crispy Chickpeas

By Diane Unger & J.M. HirschJune 4, 2018

  • Makes
    1 cup
  • Cook Time
    10 minutes
  • Rating
Ingredients
  • 1

    15½-ounce can chickpeas, rinsed, drained and patted dry

  • 2

    tablespoons cornstarch

  • ¼

    cup extra-virgin olive oil

  • 1

    teaspoon ground cumin

  • 1

    teaspoon sweet smoked paprika

  • Kosher salt and ground black pepper

In a medium bowl, toss the chickpeas with the cornstarch. Transfer to a fine-mesh strainer and shake to remove excess cornstarch. In a 10-inch skillet over medium-high, heat the oil until shimmering. Add the chickpeas and cook, stirring, until golden brown and crisp, about 5 minutes. Remove from the heat and stir in the cumin, paprika, ½ teaspoon salt and ¼ teaspoon pepper. Spoon over hummus as a crispy topping.

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