This dip is so good as a snack or part of a mezze platter, but you can also turn it into a full meal by adding a scoop of quinoa or rice and some chopped veggies (tomatoes, cucumbers, olives) and pulled chicken on top.
I made it a few weeks ago and just dipped crackers into it for lunch!
Tzatziki with Crispy Chickpeas & Fresh Herbs
Makes 4-6 servings
Chickpea Ingredients:
- 1 can chickpeas, drained, rinsed, and patted very dry
- 1 tbsp olive oil
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp cumin
- 1/4 tsp sea salt
Tzatziki Ingredients:
- 1 cup plain Greek yogurt (I use dairy free)
- 1/2 cup grated cucumber
- 1 garlic clove, minced or pressed
- 1 Tbs fresh dill, chopped, plus more for garnish
- 1 Tbs fresh lemon juice
- 1 Tbs good olive oil
- Salt and pepper to taste
Optional toppings:
- A drizzle of olive oil
- Chopped fresh mint or parsley
- Lemon zest
- A sprinkle of za’atar or sumac
- Crumbled feta
- Warm pita or sliced cucumbers for dipping
Directions:
- Roast the chickpeas:
Preheat oven to 425°F. Toss chickpeas with olive oil, spices, and salt. Spread out on a baking sheet and roast for 20–25 minutes, shaking the pan halfway through, until golden and crispy. - Make the tzatziki:
In a bowl, combine Greek yogurt, grated cucumber, garlic, dill, lemon juice, olive oil, salt, and pepper. Stir well and chill for at least 10 minutes to let flavors meld. - Assemble:
Spread the tzatziki onto a shallow bowl or plate. Top with warm crispy chickpeas and a generous drizzle of olive oil. Add any optional toppings you like.
