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Discover a flavorful and healthy snack combining the smoky richness of paprika with the crunch of roasted chickpeas. This recipe for Smoked Paprika Hollandaise paired with roasted chickpeas is perfect for a quick appetizer or a satisfying snack.
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- Salt to taste
- Freshly ground black pepper
- For the Hollandaise:
- 3 large egg yolks
- 1 tablespoon lemon juice
- ½ cup unsalted butter, melted
- ½ teaspoon smoked paprika
- Pinch of cayenne pepper (optional)
Preparation
Start by roasting the chickpeas. Preheat your oven to 400°F (200°C). Toss the chickpeas with olive oil, smoked paprika, salt, and pepper. Spread them evenly on a baking sheet. Roast for 20-25 minutes, shaking the pan halfway through, until crispy and golden.
While the chickpeas are roasting, prepare the smoked paprika Hollandaise. In a heatproof bowl, whisk together the egg yolks and lemon juice. Place the bowl over a pot of simmering water (double boiler) and whisk constantly until the mixture thickens slightly.
Gradually add the melted butter in a slow, steady stream, whisking constantly to create a smooth, creamy sauce. Remove from heat and stir in smoked paprika and cayenne pepper if using. Keep warm.
Serving Suggestions
Arrange the roasted chickpeas on a serving platter and drizzle generously with the smoked paprika Hollandaise. This snack pairs well with fresh vegetables or crusty bread and makes an impressive appetizer for gatherings.
Tips for Success
- Ensure the butter is melted but not hot to prevent curdling of the eggs.
- Adjust the smoked paprika to your taste for more or less smoky flavor.
- Store any leftover Hollandaise in the refrigerator and reheat gently before serving.