Crispy Chickpeas and Yogurt with Browned Butter Cashews

This recipe is perfect for Snackin’ live on Instagram because it’s so quick to put together. Plus, who won’t eat cashews cooked in brown butter. Right…

Ingredients:

1 garlic clove

15.5-oz. can chickpeas, drained and rinsed

2 Tbsp. plus ⅓ cup extra-virgin olive oil

Kosher salt

1 tsp Berbere spice blend

1 bag of store-bought pita chips

2 cups plain whole-milk yogurt (not Greek)

2 tsp fresh lemon juice

6 Tbsp. unsalted butter

½ cup chopped cashews

Sumac (for serving; optional)

Sumac, a tart, citrusy spice generally sold in ground form, can be found at Middle Eastern markets, specialty food stores

Directions:

Preheat oven to 425°. For the chick peas: Spread the chickpeas on a kitchen towel and gently pat them dry. It’s essential to make sure they’re totally dry before you toss them with the olive oil – damp chickpeas won’t crisp up in the oven. Discard any loose skins from the outside of the chickpeas.

Transfer the chickpeas to a parchment-lined baking sheet and toss them with a drizzle of olive oil, berbere spice blend and a pinch of sea salt. Spread evenly on the baking sheet.

Transfer the baking sheet to your preheated oven and roast for 20 minutes, or until crispy. Remove from the oven.

Finely grate remaining garlic into a small bowl. Add yogurt and lemon juice and mix well to combine; season with salt.

Melt butter in a small skillet over medium heat. Add cashews and cook stirring, until nuts and butter are golden brown. about 3 minutes.

Divide pita chips among bowls and scoop some lemon yogurt over.

Divide chick peas evenly among bowls, then spoon over some

of the toasted cashews and brown butter. Sprinkle with sumac just before serving.