Roasted Cucumber Spoons with Lemon Ricotta, Crispy Cumin Chickpeas and Mint Oil

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Line a baking sheet with parchment paper.

2. 2

   2. Pat the cooked chickpeas very dry with paper towels. Toss them with 15 ml (1 tbsp) olive oil, ground cumin, sweet paprika, 1 g (1/4 tsp) salt, and black pepper. Spread them on the baking sheet.

3. 3

   3. Place the mini cucumbers, halved lengthwise, on the same baking sheet cut side up. Brush them with 15 ml (1 tbsp) olive oil and sprinkle with 1 g (1/4 tsp) salt.

4. 4

   4. Roast for 18 to 20 minutes at 220 °C / 425 °F, stirring the chickpeas halfway through, until the chickpeas are crisp and the cucumbers are just tender with lightly toasted edges. Let cool for 5 minutes.

5. 5

   5. Meanwhile, make the cream by mixing the ricotta, lemon zest, 15 ml (1 tbsp) lemon juice, honey, and 1 g (1/4 tsp) salt in a bowl. Whisk until smooth and creamy.

6. 6

   6. Make the mint oil by blending or crushing the mint leaves with the remaining 15 ml (1 tbsp) olive oil and the remaining 5 ml (1 tsp) lemon juice until you have a light sauce. Add a pinch of salt.

7. 7

   7. If the cucumber cavities hold too much moisture, gently blot them with paper towels. Spoon a dollop of lemon ricotta cream onto each roasted cucumber half.

8. 8

   8. Top each spoon with crispy chickpeas, chopped pistachios, and a drizzle of mint oil.

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   9. Serve warm or at room temperature so the contrast between the silky cream, roasted cucumber, and crunchy chickpeas stands out best.