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Paprika Butter Yogurt Dip with Crispy Chickpeas

Cool, thick garlicky yogurt swirled with sizzling smoked-paprika olive oil and topped with crunchy spiced chickpeas, served with crisp cucumber and carrot sticks.

Paprika Butter Yogurt Dip with Crispy Chickpeas

Ingredients

  • 2 containers (6 oz)340 gPlain Greek yogurt, nonfat
  • 1 cup150 gChickpeas, canned, drained and rinsedpatted very dry
  • 2 tbsp24 gOlive oildivided
  • 2⅛ tsp5 gPaprika (sweet or smoked)smoked, divided
  • ½ tsp1 gGround cumin
  • 1 clove3 gGarlicgrated
  • 2 tsp10 gLemon juice
  • ½ cup sprigs4 gFresh dillchopped
  • ¼ tsp2 gSaltdivided
  • 1 medium (8 in.)300 gCucumbercut into spears
  • 4 medium250 gCarrotspeeled and cut into sticks

Steps

  1. Cut the cucumber into spears and the carrot into sticks; chill until serving.
  2. In a bowl, stir the Greek yogurt with the garlic, lemon juice, half the dill and half the salt. Spread it in a shallow dish with a swirl in the top.
  3. Heat half the olive oil in a skillet over medium-high heat. Add the chickpeas and cook, shaking the pan, until crisp and golden, 8 to 10 minutes.
  4. Take the skillet off the heat and toss the chickpeas with the cumin, half the paprika and the remaining half of the salt. Move them to a plate.
  5. Wipe the skillet, add the remaining half of the olive oil and warm it over low heat for 1 minute. Off the heat, stir in the remaining half of the paprika until it turns brick red, about 30 seconds.
  6. Spoon the paprika oil into the swirl of the yogurt, pile the crispy chickpeas on top and scatter over the remaining half of the dill.
  7. Serve right away with the cucumber spears and carrot sticks for dipping.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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