My Crispy Lemon Garlic Chickpea Hummus couldn’t be any easier! A handful of ingredients lend BIG flavor and texture. Topping Sabra original hummus with these Lemon Garlic Chickpeas brings a homemade touch to a store-bought dip that just can’t be beat. Happy National Hummus Day!
I’m celebrating National Hummus Day all week long with my friends at Sabra, and I couldn’t be more excited to share this recipe with you! This is a sponsored post, but I only accept sponsorships from companies I truly love, so thank you for supporting these sponsored posts on Treats With a Twist. This recipe happens to be vegetarian, vegan, and gluten-free.
I feel like National Hummus Day is the kickoff to big things. Summer, weekends with friends, boat docks, quick Unofficial Meals while wrapped in a towel by the pool instead of big sit-down affairs, evenings sipping wine on a twinkle-light strung porch and noshing on little bites. These are a few of my favorite things.
I love all of those things, but entertaining can become draining. Having a fridge stocked to the brim with easy things to throw together is my solution, always.
Large containers of cut veggies, a few bags of our favorite local tortilla chips, stacks of different hummus flavors…you’ll find all of these things in my kitchen.
Topping off the Sabra plain original hummus is one of my favorite tricks. It adds a special homemade note to the dip and also amps the flavor. Plus, toppings equal texture, and I’m all about that texture. ALL about it.
These Crispy Lemon Garlic Chickpeas are easy peasy. Promise! You grate up some garlic, zest some lemon, toss in some chickpeas and a glug of olive oil, it really is that simple. I bake mine until they are golden, shrunken and on the edge of crispy goodness. Using my toaster oven is how I make sure I’m not overheating my whole house, cutting the use of my big oven.
Once these little babies cool, you’ll have to resist eating them all! I pop a few in my mouth, a quick handful on a salad to satisfy me, and I pile the rest high on top of a bed of creamy hummus.
You can use whatever you have to dip. I love a salty, crispy tortilla chip, but I also love fresh garden carrots (like the rainbow carrots pictured!), cucumbers cut on the bias so they’re big scoopers, celery and thick strips of bell pepper.
This Crispy Lemon Garlic Chickpea Hummus is the perfect crowd pleaser and my ideal way to celebrate National Hummus Day! Cheers!
Crispy Lemon Garlic Chickpea Hummus
(enough to share between 4 people)
Recipe by Melissa @ Treats With a Twist
1 (15oz) can chickpeas, drained, rinsed, dried
2 Tbs. extra virgin olive oil
1 tsp. lemon juice
2 tsp. lemon zest
1 garlic clove
½ tsp. coarse Kosher salt
1 container Sabra original hummus
3 Tbs. extra virgin olive oil
Preheat your oven to 375 degrees F (you can use your toaster oven to save energy!). Line a baking sheet with parchment or foil, sprayed with nonstick spray.
In a large bowl, combine the chickpeas, oil, lemon juice and zest and Kosher salt. Use a rasp (microplane) to finely grate the garlic clove into the bowl too. Stir it all together with a silicone spatula. Pour the mixture onto your baking sheet and spread in a single layer.
Bake for 30 minutes, stirring every 10 minutes, or until the chickpeas are deeply golden and shrunken (keep an eye on them so they don’t burn!). Transfer the chickpeas directly onto a paper towel to cool.
Once the chickpeas are cooled, assemble your hummus! Scoop the hummus into a large serving platter. Create a swirl in the hummus and drizzle on the olive oil. Finally, top the hummus with a mountain of your Crispy Lemon Garlic Chickpeas!
Scoop it all up with carrots, veggie chips or tortilla chips!
Enjoy your Unofficial Meal!
Did you make one of my recipes?! Tag me in social media and give me a shoutout. I can’t wait to see!