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Four rectangular crackers topped with creamy spread, roasted chickpeas, mint leaves, olive oil, and lemon zest are arranged on a wooden board. A container labeled Firehook Classic Sea Salt Crackers is nearby.

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
Cook Time 30 minutes
Total Time 40 minutes
Servings: 16 canapes
Course: Appetizer, Snack
Cuisine: Mediterranean, Middle Eastern
Calories: 65
Ingredients Equipment Method Nutrition

Ingredients
  

  • 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

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