Ingredients:

  • 2 cups (450g) 2% small curd cottage cheese
  • 1 clove garlic, finely minced
  • 1 tsp lemon zest
  • 1/2 tsp cracked black pepper
  • 1 tbsp extra virgin olive oil
  • 15 oz canned chickpeas, drained and rinsed
  • 1 tbsp extra virgin olive oil (for roasting)
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/4 tsp sea salt
  • 1 cup Persian cucumbers, sliced
  • 1/2 cup cherry tomatoes, quartered
  • 1/4 cup red onion, diced
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp pine nuts

Instructions:

  1. Preheat your oven to 400°F (200°C). Pat the rinsed chickpeas bone-dry with a paper towel to ensure maximum crispness.
  2. In a mixing bowl, toss the dry chickpeas with 1 tablespoon of olive oil, smoked paprika, cumin, and sea salt until evenly coated.
  3. Spread the chickpeas in a single layer on a rimmed baking sheet and roast for 20 minutes, or until they are mahogany in color and crunchy.
  4. While chickpeas roast, place the cottage cheese, minced garlic, lemon zest, black pepper, and 1 tablespoon of olive oil in a food processor or high-speed blender.
  5. Process on high for 60-90 seconds until the mixture is completely smooth and aerated, resembling a thick whipped crema.
  6. Divide the whipped cottage cheese into two bowls. Top with the warm roasted chickpeas, cucumbers, cherry tomatoes, and red onion.
  7. Garnish with fresh parsley and pine nuts before serving immediately to enjoy the temperature contrast.