Preparation
Step 1
In a small saucepan over medium heat, Heat olive oil, dried herbs, and red pepper flakes for 3 minutes.
Step 2
Remove from heat. Add garlic and 3/4 of the green onion Stir to combine. Let cool for 5 to 10 minutes.
Step 3
Meanwhile, combine yogurt, lemon zest, lemon juice, and salt in a medium bowl, whisk until creamy and keep refrigrated till serving.
Step 4
For chickpeas, Preheat oven to 200°C.
Step 5
In a bowl add chickpeas with spices and olive oil, toss to combine well.
Step 6
Bake on a parchment lined sheet for 35–45 min, shaking every 15 min.
Step 7
When chickpeas are golden, take them out and let them cool before adding to the dip.
Step 8
To serve, Transfer yogurt mixture to a serving dish. Top with oil mixture, remaining scallions and crispy chickpeas. Serve with crusty bread or pita.
