Crispy Chickpeas with Tahini and Sesame
A thin sesame coating bakes onto each chickpea, leaving little toasted crumbs on the pan. Serve them warm by the handful or scatter them over soup just before eating.
Servings 4 snack servings
Calories 160kcal
Equipment
- Large rimmed baking sheet
Ingredients
- 1 ½ cup cooked chickpeas drained and rinsed
- 2 Tbsp tahini stirred well
- 1 Tbsp sesame seeds white, black, or a mixture
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ¼ tsp fine salt adjust to taste
- 1 tsp water only if needed to loosen the tahini
- 1 tsp olive oil for drizzling, or use a light coating of olive oil spray
Instructions
- Dry the chickpeas. Heat the oven to 400°F (200°C). Line a large rimmed baking sheet with parchment. Drain and rinse the chickpeas, then roll them gently on a clean towel until their surfaces feel dry. Pick out any skins that come away.
- Mix the coating. Stir the tahini in its jar, then measure it into a small bowl. Mix in the sesame seeds, smoked paprika, garlic powder and salt. The coating should fall slowly from a spoon. If it stands in a stiff lump, stir in the water a few drops at a time.
- Coat and spread. Fold the coating through the chickpeas in a wide bowl until each has a thin coat. Spread them across the sheet in a single layer. Separate any clusters. Just before baking, drizzle the chickpeas lightly with olive oil or give them a light spray of olive oil.
- Roast and cool. Roast for 20 to 30 minutes, rolling the chickpeas over halfway through. Start checking at 20 minutes. When the coating looks dry and the seeds are golden, cool a few on a spoon and taste. If they still feel soft, roast another few minutes, checking often. Let the batch cool on the sheet for about 5 minutes before serving.
Notes
- Can size. A 15 oz can usually gives about 1½ cups (240 g) of drained chickpeas. Measure the beans after draining.
- Choosing tahini. Use a smooth, pourable tahini. A dense layer of paste takes longer to dry and can brown before the chickpeas crisp.
- Nutrition. About 160 calories per serving, based on one quarter of the batch with the measured olive oil. Brands and the amount left on the pan will vary.
Nutrition
Calories: 160kcal