Roasted Chickpea skyr dip
Roasted Chickpea skyr dip
- 1 can chickpeas (drained about 240 g)
- 300 g Ísey skyr pure
- ½ lime (juice)
- 3 tbsp honey
- Cucumber
- Cherry tomatoes
- Radish (optional)
- Roasted pine nuts
- Virgin olive oil
- Garlic powder
- Paprika powder
- Lemon pepper
- Salt
- Naan bread or pita chips (for serving)
- Preheat oven to 200°C.
- Rinse and blot the chickpeas dry, toss with olive oil and bake for 30 minutes.
- Season with desired seasoning when out of the oven and let sit for few minutes.
- Whisk together skyr, lime juice and honey, season with lemon pepper, garlic powder and salt, spread on to a dish.
- Top with the veggies, a bit of olive oil and roasted chickpeas and pine nuts.
- Serve with warm naan bread or pita chips.