Ingredients
Dip Ingredients
- 1 cup pickle juice (ideally leftover in the jar)
- 1 cup tahini
Crispy Chickpeas Ingredients
- 15 oz canned chickpeas (drained and rinsed)
- 1 tbsp olive oil
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp cumin
- ½ tsp salt
Garnish
- Fresh dill (to taste, chopped)
- Olive oil (drizzle over the top)
Instructions
- Make the dip: Pour the tahini into the jar of leftover pickle juice. Secure the lid tightly and shake vigorously until the mixture thickens into a creamy dip.
- Prepare for roasting chickpeas: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Season chickpeas: In a bowl, combine drained and rinsed chickpeas with olive oil, paprika, garlic powder, cumin, and salt. Toss well until the chickpeas are fully coated with the oil and spices.
- Roast chickpeas: Spread the coated chickpeas evenly on the prepared baking sheet. Roast in the oven for about 20 minutes or until they become crispy, stirring once halfway through for even cooking.
- Assemble and serve: Pour the prepared dill dip into a serving bowl. Top with the crispy roasted chickpeas, sprinkle with chopped fresh dill, and drizzle olive oil over the top. Serve immediately with crackers or fresh veggies and enjoy!
Notes
- Use leftover pickle juice from jars for authentic tangy flavor and to reduce waste.
- For extra crispy chickpeas, spread them in a single layer and avoid overcrowding the baking sheet.
- Adjust the amount of fresh dill to your preferred taste for a stronger or milder herbaceous note.
- This dip stores well in the refrigerator for up to 3 days, but crispy chickpeas are best enjoyed fresh.
- Try different spices on the chickpeas such as smoked paprika or chili powder for varied flavors.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dip
- Method: Roasting
- Cuisine: Vegan
- Diet: Vegan
