Crispy Chickpeas
Ingredients
1 15½-ounce can chickpeas, rinsed, drained and patted dry
2 tablespoons cornstarch
¼ cup extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon sweet smoked paprika
kosher salt and ground black pepper
Directions
In a medium bowl, toss the chickpeas with the cornstarch. Transfer to a fine-mesh strainer and shake to remove excess cornstarch.
In a 10-inch skillet over medium-high, heat the oil until shimmering.
Add the chickpeas and cook, stirring, until golden brown and crisp, about 5 minutes.
Remove from the heat and stir in the cumin, paprika, ½ teaspoon salt and ¼ teaspoon pepper.
Spoon over hummus as a crispy topping.