These crunchy, crispy, slightly spicy pops of flavour on a bed of lusciously light whipped feta, are the perfect sharing plate for when you want to impress your guests.

You will be astounded by the flavour these deceptively simple ingredients can produce. Included in a variety of dishes, from vegetarian curries to my famous best ever hummus. Whip this out the next time people pop around for a casual dinner or BBQ to quell the hunger pangs before the mains. Alternatively, dish them up as a healthy switch-up to chips and dip. These little flavour sensations are also an excellent way to add pops of flavour to salads, or a spicy treat for anyone wanting to snack a little more healthily.
Did you know? Chickpeas are a wonderful source of protein and fibre and are also called garbanzo beans. These tasty legumes originated in the Mediterranean and the Middle East, but are now a common feature in dishes all over the globe. Tinned chickpeas are a wonderfully easy way to boost your diet with extra protein and iron, containing a whopping 9g of protein in every 100g; cooked, tinned chickpeas are a very valuable addition for those who choose a meat-free diet. Chickpeas are also packed full of iron and are especially prized by our ancestors for their high vitamin and mineral content. Eating enough iron is essential in keeping our blood healthy and creating healthy red blood cells. Chickpeas are rich in Vitamin B, a form of folic acid; as vitamin B or folate plays a key role in forming new cells in the body, it makes it absolutely essential for pregnant women. Not having enough folate before or during pregnancy has been linked to birth defects in unborn babies. Just one tin of chickpeas will provide you with most of your recommended daily allowance of this vital nutrient.
Chef Dylan’s tips: The art of cooking roasted chickpeas at home is getting chickpeas that stay crispy. If you don’t bake them long enough, you’ll end up with soggy chickpeas a day later. The other thing to ensure is to remove some of the chickpea outer skins before baking. This is because the skin can retain moisture. Different brands have different moisture content so you may have to experiment with this. Don’t fret though – once you nail the time, you will have a spicy, crispy snack on hand for a week. Make sure to use Danish feta, as this style blends up beautifully smooth.
Memory Lane – Vilcabamba, Lost city of the Incas, Peru
“Dylan, are you awake?”. For a moment I lay stunned, dazed from my lack of sleep. I think I’m dreaming. “Dylan?” Comes the singsong voice again, and I realise it’s the kind voice of our guide Louis. “Si, buenos dias Luisitto” I croak in reply. “Ahh you live! Bueno! Good morning! Desayuno will be ready in 10 minutos mi amigo”. “Si, Gracias” I say, as I rub my hands vigorously together and cup them to blow warm air into them in a vain attempt to heat them up. “I love how he speaks in Spanglish to us” says my darling, sitting upright in the tent. Her breath plumes upward in a cloud as if she’s just exhaled a long drag from a cigarette. I reach over and unzip the tent. “Hurry up and close the tent, it’s freezing” she says. I wiggle through the small opening and a glacial, icy wind whips past, instantly causing me to wince and squeeze my eyes shut as my ears tingle with pain. I bung on my beanie and sigh with relief. I stretch my arms high towards the vast Peruvian sky in a vain attempt to relieve the pain in the back one gets from a sleepless night on a flimsy yoga mat rolled out on hard rock. “That climb up here yesterday was brutal, Luisitto” I say, as he adjusts the small flame on his gas burner that’s heating up some snow in a small pot. A cheeky smile sweeps across his weather ravaged face. “And my legs feel like jelly” I say, whilst giving them a quick rub “We climb a little more this morning” he replies. “This will help” he say,s handing me an ancient looking metal cup steaming with freshly brewed coca leaves. The warm amber coloured liquid slips down my throat like nectar from the gods. “Day one of our trek to Machu Picchu is done amigo, only 9 days more” he giggles. “Today we go over the pass and then down to the valley. Only 35 kilometros today amigo”. “35 kilometres!” I spurt, spraying the tea from my mouth, instantly becoming a huge plume of steam. “Now is frio: 1°C I’d say, and by end of day, we will be in valley about 35°C” he continues. “No, you’re joking” I protest weakly. “Lo siento señor it’s the only way” he says, shrugging his huge shoulders. “Nowhere to camp until the valley amigo, come, come breakfast is ready you will need your strength.” We sit on a makeshift mat and try to chew the day-old bread, generously lathered in strawberry jam, both watching in amazement as our local horseman begins leading our now laden pack mules up the steep mountain trail. What have I gotten myself into? I think, as I take the last gulp of tea.
Prep time 10 mins Cook time 45/60 mins Serves 6/8
Ingredients
·      Crispy chickpeas
·      2x tinned chickpeas
·      2x tbs Creole*
·      3x tbs olive oil
·      Whipped feta
·      200g Danish feta
·      1 clove garlic
·      110g sour cream
·      Olive oil for drizzle garnish
      *Chef Dylan’s Gourmet Food Co Creole
Method
1.      Preheat fan forced oven to 190°C.
2.      Rinse and drain the tinned chickpeas, shaking off as much water as possible. Place them on a tea towel and pat gently to dry. Place another towel on top, then use your hands to gently rub the chickpeas and remove as many of the chickpea skins as possible. Do this once or twice; it should only take a few minutes and it’s not necessary to remove all of the skins.
3.      In a medium bowl, mix Creole and oil together.
4.      Add in the chickpeas to the bowl and gently stir to coat.
5.      Place chickpeas onto a baking paper-lined oven tray and use your hands spread them into a single layer making sure none are touching.
6.      Bake for about 45 to 60 minutes until crispy and dry, shaking the pan every 15 minutes. The exact bake time depends on the chickpea brand and your oven, so watch closely in the final minutes, taste test, and remove when the chickpeas are browned but before they become very dark and hard. Allow to cool for at least 30 minutes before storing; the chickpeas will crisp up even more as they cool.
7.      While the chickpeas are cooking, pull out the food processor and add the Danish feta, garlic and sour cream.
8.      Blitz until smooth making sure to stop and scrape down the sides to ensure perfect blending.
9.      To assemble, spoon out the whipped feta, making a cool swoosh with the back of the spoon, sprinkle on the crispy chickpeas and garnish with a drizzle of olive oil.
10.  You can store any leftover chickpeas in an airtight container in the pantry for up to 1 week.