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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
Ingredients Equipment Method Notes

Ingredients
  

Turmeric-Roasted Chickpeas
  • 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
Labneh
  • 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
To Serve
  • 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.

Notes

For seasoning, I always use Diamond Crystal kosher salt. If you use Morton, use half.
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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