Snack

Crispy Chickpea & Harissa Phyllo Cones with Whipped Labneh, Pomegranate & Black Garlic Oil

Name: Crispy Chickpea & Harissa Phyllo Cones with Whipped Labneh, Pomegranate & Black Garlic Oil
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 2 servings
Ingredients: 6 sheets phyllo dough, room temperature; 3 tbsp ghee or clarified butter, melted; 1 cup roasted chickpeas (canned or home-roasted); 2 tbsp harissa paste; 1 tbsp pomegranate molasses; ½ tsp ground cumin; ¼ tsp cayenne; 1 clove garlic, minced; ¾ cup labneh (strained yogurt); 1 tbsp honey; 2 tbsp black garlic oil (or infuse olive oil with black garlic); ½ cup pomegranate arils; 2 tbsp fresh mint leaves; Fleur de sel; Cracked black pepper

Tissue-thin phyllo, baked until golden-bronze, forms edible cones. Filled with warm harissa-spiced roasted chickpeas and topped with clouds of whipped labneh, pomegranate arils deliver bursts of tartness, black garlic oil adds umami depth. Crunchy, creamy, spiced—a composed snack that reads like fine dining.

777cal 20gprotein 80gcarbs 43gfat 25min prep 35min cook 2serves

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