In-between

Sumac-Spiced Almond Milk with Crispy Chickpea Brittle & Candied Lemon Peel

Name: Sumac-Spiced Almond Milk with Crispy Chickpea Brittle & Candied Lemon Peel
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 2 servings
Ingredients: 1 cup blanched raw almonds, soaked 4 hours (or overnight) and drained; 3 cups filtered water (plus more as needed); 1 tsp sumac; 4 green cardamom pods, lightly crushed; 2 tbsp honey (or agave for vegan); ¼ tsp rose water; Pinch of sea salt; For the chickpea brittle:; 1 cup roasted chickpeas (canned, drained and patted very dry); 3 tbsp honey; ½ tsp ground sumac; Tiny pinch of cayenne pepper; ½ tsp fleur de sel; For candied lemon peel:; 2 unwaxed lemons; ¾ cup granulated sugar (divided); 1 cup water

A cooling, homemade almond milk infused with sumac, cardamom, and a whisper of rose water—not too sweet, just aromatic. Served in a chilled glass, topped with shards of crispy chickpea brittle (roasted chickpeas caramelized with honey and sumac until they shatter between the teeth) and delicate ribbons of candied lemon peel that add tart complexity. A moment of unexpected refinement between lunch and dinner—sophisticated enough to function as a palate cleanser.

997cal 22gprotein 164gcarbs 36gfat 15min prep 40min cook 2serves

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