Sumac-dusted fried chickpeas are a lovely, lighter alternative to potato crisps or nuts to snack on with drinks. They’re also fabulous sprinkled over salads. Creamy in the centre and slightly crunchy on the outside, fried chickpeas are the perfect canvas for the lemony tang of sumac.
If you don’t fancy chickpeas, there are many other delicious uses for sumac:
- Serve good-quality olive oil with a sprinkle of sumac as a dip for crusty bread.
- Sprinkle sumac over buttered popcorn for a fresh, lemony flavour.
- For a different flavour note, substitute the same quantity of lemon juice with sumac next time you’re making a dressing or marinade.
- Add a little sprinkling of sumac just before serving hummus to give it a beautiful pop of colour.
- Use it in lamb or salad
Sumac-dusted fried chickpeas
- olive oil, to shallow-fry
- 1 x 400g tin chickpeas, drained and dried on paper towel
- sumac, to dust
- sea salt flakes, to taste
Heat the olive oil in a large pan over medium-high heat. When the oil is hot, add the chickpeas and fry, tossing occasionally, until golden brown, about 10 minutes.2
Drain the chickpeas on paper towel. Sprinkle with sumac and season with sea salt to taste. Serve immediately with drinks or store in an airtight container for up to 5 days.