Crispy Chickpeas with Lemon Tahini

Ingredients

• 1 can (15 oz) chickpeas, drained and dried
• 1½ tbsp olive oil
• ½ tsp smoked paprika
• ½ tsp ground cumin
• ¼ tsp salt
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1–2 tbsp water
• Parsley for serving

Instructions

1. Heat oven to 425°F and pat chickpeas very dry.
2. Toss with olive oil, paprika, cumin and salt; roast on a baking sheet 25–30 minutes, shaking halfway.
3. Whisk tahini, lemon and enough water to make a drizzleable sauce.
4. Serve chickpeas warm with tahini sauce and parsley.