Herb-Infused Crispy Kale and Chickpea Crispers with Roasted Red Pepper Hummus

Ingredients

• 1 can chickpeas, drained and rinsed
• 4 cups kale leaves, stems removed, torn into pieces
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon black pepper

• 1 cup canned chickpeas, drained and rinsed
• 1 cup roasted red peppers, drained
• 2 tablespoons tahini
• 1 clove garlic, minced
• 2 tablespoons lemon juice, freshly squeezed
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1 teaspoon salt

1. 01
   Preheat the oven to 400°F (200°C).
2. 02
   In a large bowl, combine the chickpeas and kale. Drizzle with olive oil, and sprinkle with smoked paprika, garlic powder, salt, and pepper. Toss until evenly coated.
3. 03
   Spread the chickpeas and kale onto a baking sheet lined with parchment paper in a single layer.
4. 04
   Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the chickpeas are crispy and the kale is lightly browned and crisp.
5. 05
   While the chickpeas and kale are roasting, prepare the hummus. In a food processor, combine chickpeas, roasted red peppers, tahini, garlic, lemon juice, olive oil, cumin, and salt. Blend until smooth and creamy.
6. 06
   Transfer the roasted kale and chickpeas to a serving platter alongside the roasted red pepper hummus. Serve warm or at room temperature.