What you'll need for the dip:
- 180 g (6.5 oz) goat cheese, room temperature
- 80 g (3 oz) cream cheese, room temperature
- 3 tablespoon extra virgin olive oil
- 2 teaspoons lemon zest
What you'll need for the chickpeas:
- 3 tablespoons of Lemon Dill Seasoning
- 2 teaspoon extra virgin olive oil
- 1 can chickpeas, drained and rinsed
How to make:
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Preheat the oven to 400°F and line a baking sheet with parchment paper. Lay the chickpeas onto a dry kitchen towel and pat them dry with a paper towel then transfer them to a medium size mixing bowl. (A necessary step for extra crispy chickpeas!)
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Drizzle the olive oil over the chickpeas and toss them in the oil. Sprinkle Lemon Dill Seasoning and toss to coat all of the chickpeas.
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Pour the chickpeas in a single layer onto the baking sheet and bake them for 25-30 minutes, tossing them and shaking the pan every 10 minutes to get all sides golden brown.
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Put goat cheese, cream cheese, garlic, olive oil and lemon zest into a food processor. Blend together until ingredients are well mixed, smooth and creamy. Taste test the seasoning and transfer to a serving dish.
- Top the whipped goat cheese with roasted chickpeas and drizzle with the olive oil. Refrigerate if not using immediately.
