ChefXi OfficialA vibrant, protein-packed snack featuring hearth-charred chickpeas tossed in a smoky Aleppo-infused oil, served over a bed of cool, tangy labneh.
In a small bowl, whisk together the olive oil, Aleppo pepper, smoked paprika, and cumin. Let it sit for a few minutes to infuse the essence of the spices into the oil.
Warming the oil slightly can help release the aromatics even faster.
In another bowl, mix the labneh with lemon juice and a pinch of salt until smooth and vibrant. Spread this as a base on a small serving platter.
Heat a cast-iron skillet over medium-high heat. Add the dried chickpeas and dry-roast them for a few minutes until they start to pop and show charred spots.
Ensure the chickpeas are very dry before hitting the pan to get that perfect char.
Pour the spiced oil mixture over the charred chickpeas in the skillet. Toss rapidly for 2-3 minutes until the chickpeas are well-coated and the spices are fragrant, but not burnt.
Spoon the warm, smoky chickpeas over the cold labneh. Garnish with torn mint leaves and an extra sprinkle of Aleppo pepper. Serve immediately.
The key here is the balance of the smoky Aleppo pepper against the cooling, creamy labneh. If you can't find labneh, strain some Greek yogurt through cheesecloth for 24 hours to reach that thick, spreadable consistency. Respect the lineage of these ingredients—they've traveled the Silk Road to meet on your plate.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.