Crisp Spiced Baked Chickpeas with Chilli Lime Dressing, Sumac Roasted Eggplant and Kohkoz Hummus
These spiced, crisp chickpeas are highly addictive, especially paired with late summer vegetables and the chilli lime marinated buffalo cheese. The oil gives the dressing a real kick and we love pairing it with the fabulous hummus and pita bread from Kohkoz.
1 clove garlic
½ jar Clevedon Buffalo Co chilli lime marinated buffalo cheese, approx 4 cubes
1 tin chickpeas
1 teaspoon ground cumin
½ teaspoon smoked paprika
½ teaspoon ground turmeric
pinch chilli flakes
1 teaspoon sea salt
2 eggplant
olive oil
2 tablespoons thyme leaves, roughly chopped
1- 2 teaspoons sumac
½ cucumber, chopped
½ cup coriander leaves, roughly chopped
grated zest and juice 1 lime
1 tub Kohkoz hummus
Kohkoz pita bread to serve
Preheat the oven 200°C.
To make the dressing mash the garlic with a little sea salt to a paste. Combine with 2 cubes of chilli lime marinated buffalo cheese and 2 tablespoons of its oil. Whisk together until smooth, loosening with a little extra water or lime juice if necessary.
Drain the chickpeas and pat dry in a clean tea towel. Combine in a bowl with 1 tablespoon of the chilli oil, the cumin, smoked paprika, turmeric, chilli flakes and sea salt. Put all the chickpeas onto a baking paper lined baking tray. Roast for 25-30 minutes until crisp and golden.
Meanwhile slice the eggplant into 1cm rounds and spray or brush both side with olive oil (or the marinated cheese oil). Put in a single layer onto a baking paper lined baking tray. Sprinkle with the thyme, sumac and sea salt and bake in the oven until tender, approximately 30-35 minutes.
Combine the cucumber with the lime zest and juice and season to taste.
Smear the hummus over a platter. Toss the eggplant with a little of the dressing and the coriander leaves then layer on top of the hummus. Top with the cucumber, remaining dressing and the marinated buffalo cheese. Scatter over the chickpeas Serve with pita bread alongside.