Labneh with Turmeric-Roasted Chickpeas & Mint

Tangy labneh meets golden turmeric-roasted chickpeas and fresh mint on Firehook Sea Salt crackers. The labneh is seasoned with lemon, garlic, and thyme, and the chickpeas are roasted at 400°F until crisp, about 25 to 30 minutes, then finished with olive oil and flaky salt.

Why You'll Love Labneh with Turmeric-Roasted Chickpeas & Mint

Labneh brings the probiotics and protein, mixed here with lemon, garlic, and thyme so it isn't just plain yogurt. The turmeric-roasted chickpeas add crunch and warmth, roasted at 400°F until crisp. Fresh mint and a lemon zest garnish keep it from feeling heavy, and the Firehook Sea Salt crackers hold everything without going soft. The whole thing comes together in about 30 minutes.

Tips and Tricks

• Dry the chickpeas thoroughly before roasting - any residual moisture will steam them instead of crisping them.
• If you can't find labneh, strain full-fat Greek yogurt overnight in cheesecloth over a bowl in the fridge.
• The chickpeas can be made up to 3 days ahead and stored in an airtight container at room temperature.
• Don't skip the final drizzle of olive oil - it ties the flavors together and adds richness.

Variations

• Swap mint for cilantro or parsley for a different herb profile.
• Add a pinch of sumac or za'atar over the top for extra Middle Eastern flavor.
• Use smoked paprika instead of turmeric for a smokier, less golden chickpea.

Substitutions

• Labneh → Full-fat Greek yogurt (strain overnight for thickness)
• Turmeric → Curry powder or smoked paprika
• Chickpeas → Roasted white beans or edamame
• Fresh mint → Cilantro, parsley, or basil

Best served with

• Crisp white wine or sparkling water with lemon
• A simple arugula salad with lemon vinaigrette
• Grilled vegetables or roasted cauliflower

How to Store Leftovers

Store labneh and roasted chickpeas separately in airtight containers in the refrigerator. Labneh will keep for up to 5 days. Chickpeas will keep for 3 days at room temperature or can be recrisped in a 350°F oven for 5 minutes. Assemble canapes fresh just before serving.

Common Questions

Labneh with Turmeric-Roasted Chickpeas & Mint

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Tangy labneh, golden turmeric-roasted chickpeas, and fresh mint on Firehook Sea Salt crackers. Middle Eastern-inspired canapes that deliver probiotics, protein, and anti-inflammatory benefits. Clean eating that doesn't feel like a compromise.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 16 canapes

Course: Appetizer, Snack

Cuisine: Mediterranean, Middle Eastern

Calories: 65

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 1 15 oz can chickpeas drained and patted dry
• 2 tablespoon olive oil
• 1 teaspoon ground turmeric
• ½ teaspoon ground cumin
• 1 teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 cup labneh
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 1 clove garlic minced
• ½ teaspoon fresh thyme chopped
• ¼ teaspoon kosher salt
• 12-16 Firehook Sea Salt crackers
• ¼ cup fresh mint leaves
• 2 tablespoon extra virgin olive oil
• pinch flaky sea salt

Equipment

• Sheet Pan
• Mixing Bowls
• Paper Towels
• Spoon for spreading

Method

 

1. Preheat your oven to 400°F.
2. Pat the chickpeas completely dry with paper towels. Moisture is the enemy of crispness.
3. Toss the chickpeas with olive oil, turmeric, cumin, kosher salt, and black pepper in a bowl until evenly coated.
4. Spread them in a single layer on a sheet pan. Don't overcrowd. They need space to crisp.
5. Roast for 25-30 minutes, shaking the pan halfway through, until the chickpeas are golden and crispy.
6. Let them cool on the pan. They'll continue crisping as they rest.
7. In a small bowl, stir together the labneh, lemon juice, half the lemon zest, minced garlic, thyme, and kosher salt until smooth.
8. Taste and adjust salt or lemon as needed. You want it tangy and bright.
9. Spread a spoonful of labneh onto each Firehook Sea Salt cracker.
10. Top with a few turmeric-roasted chickpeas per cracker.
11. Garnish with the remainder of the lemon zest. Tear fresh mint leaves over the top.
12. Finish with a drizzle of olive oil and a pinch of flaky sea salt.

Nutrition

Serving: 1canapeCalories: 65kcalCarbohydrates: 5gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.001gCholesterol: 1mgSodium: 302mgPotassium: 68mgFiber: 1gSugar: 0.4gVitamin A: 38IUVitamin C: 1mgCalcium: 27mgIron: 1mg

Notes

Storage: keep the lemon labneh and roasted chickpeas separate in sealed containers in the fridge for up to 3 days. Assemble the crackers just before serving so they stay crisp.

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