Hummus plates with crispy chickpeas
Smoky oven-crisped chickpeas piled on hummus with cucumber, peppers and pita, a vegan lunch with crunch in every bite.
- 40 min total
- 10 min hands-on
- Anyone can make this
- Serves 4
- About $3.07 a serving
- 630 calories
- Good the next day
- Vegan
- Dairy-free
Dolly says: Make the full amount and pack the rest for the next few days.
Ingredients
For 4 servings.
- 2 cans chickpeas, drained and rinsed
- 1 English cucumber, cut into spears
- 1 red bell pepper, sliced
- 1½ cups hummus
- 4 pita bread, cut into wedges
From your pantry
- 2 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp garlic powder
- ½ tsp salt
Each serving has about 630 calories, 27 g protein, 87 g carbs and 21 g fat, and costs about $3.07 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No English cucumbers? Cucumbers or mini cucumbers work.
- No red bell peppers? Yellow bell peppers work.
- No pita bread? Flour tortillas work.
Steps
Tap an underlined word for a quick explanation.
the oven to 425°F.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
the chickpeas very dry with a towel and rub off any loose skins.
Pat dry. Patting dry means pressing paper towels onto food to soak up the moisture on its surface. Wet food steams instead of browning, so this is how you get a good sear and crisp skin.
How you’ll know: The surface feels tacky, not wet, and the last paper towel comes away barely damp.
Dolly’s tip: Dry chickpeas crisp up. Wet ones steam and stay soft, so take your time here.them on a with the oil, smoked paprika, cumin, garlic powder and salt, and spread them out.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
for 25 to 30 minutes, shaking the pan halfway, until they’re crunchy and deep .
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Timer: 27 min
Dolly’s tip: Taste one at 25 minutes. They crisp more as they cool, so pull them when the outside is crunchy.Let them cool on the pan, then keep them in a jar with the lid set on loosely.
Cut the cucumber into spears, the pepper, and divide them among 4 containers with the hummus and pita.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
At lunch, spread the hummus on a plate and scatter a handful of chickpeas over.
Dolly’s tip: Keep the chickpeas out of the fridge in their own jar so they stay crunchy. The boxes keep 4 days in the fridge.
Plan this in Dollop, and get the grocery list
Dollop plans your lunches along with the week’s dinners, puts what you need on the same grocery list, and walks you through each step.
