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Crispy Chickpea & Crispy Sage Snack Cones with Whipped Labneh & Red Pepper Oil

Name: Crispy Chickpea & Crispy Sage Snack Cones with Whipped Labneh & Red Pepper Oil
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Ingredients: 1 can (400 g) chickpeas, drained and very dry; 2 tablespoons olive oil; ½ teaspoon smoked paprika; ¼ teaspoon cayenne; Fleur de sel; 2 sheets rice paper or phyllo dough; 2 tablespoons clarified butter, melted; 1 teaspoon sumac; 6 fresh sage leaves; 120 ml neutral oil (for sage); 120 g labneh (strained yogurt); 1 tablespoon lemon juice; 1 tablespoon fresh mint, minced; 60 ml olive oil; 1 roasted red pepper, roughly chopped; 1 garlic clove, minced; Red pepper flakes

Paper-thin tuile cones are baked until brittle, then filled with warm roasted chickpeas tossed in crispy sage leaves and sumac. A dollop of whipped labneh spiked with lemon and mint finishes the cone, drizzled with a bright red pepper oil—a handheld, crunchy, creamy snack that's purely Californian.

786calper serving 18gprotein 43gcarbs 62gfat 10min prep 20min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this