Chickpea Crisps with Roasted Pepper Cream, Griddled Zucchini and Crispy Lemon

Instructions

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

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   2. In a bowl, whisk together the chickpea flour, water, 1 tablespoon olive oil, 1/2 teaspoon salt, black pepper, and sweet paprika until smooth and pourable. Let it rest for 10 minutes.

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   3. Pour the batter onto the tray and spread it into a thin, even layer about 2-3 mm thick. Bake for 12-14 minutes at 220 °C / 425 °F, until set and golden around the edges. Let it cool slightly, then break into rustic crisps.

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   4. Meanwhile, make the cream. In a blender or food processor, blend the roasted red pepper, Greek yogurt, garlic, lemon juice, 1 tablespoon olive oil, and 1/4 teaspoon salt until silky smooth. Set aside.

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   5. Heat a skillet or grill pan over medium-high heat. Toss the zucchini ribbons with 1 teaspoon olive oil and a pinch of salt. Cook for 1-2 minutes per side until tender with golden grill marks. Set aside.

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   6. Cut the lemon peel into very thin slices, removing any seeds. Toss with the honey, thyme leaves, and the remaining 1 teaspoon olive oil. Place them on one side of the tray and bake for 5-6 minutes at 220 °C / 425 °F, watching closely so they brown without burning. They should look glossy and lightly crisp.

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   7. Lightly toast the sesame seeds in a dry skillet over medium heat for 1 minute, stirring, until fragrant.

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   8. To assemble, spread each chickpea crisp with about 1 teaspoon of roasted pepper cream, top with a folded zucchini ribbon, add a small piece of crispy lemon, and finish with toasted sesame seeds and a few extra thyme leaves if desired.

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   9. Serve the crisps warm or at room temperature.