1. Preheat the oven to 400F. Lightly spray a baking sheet with olive oil or avocado oil, or cooking spray.

2. Lay out the chickpeas on a tea towel or paper-towel lined baking sheet and pat dry. If needed, replace wet towels with fresh ones so that the chickpeas aren't sitting on damp paper towel. While gently rubbing dry, remove any loose or separated skins, Let the chickpeas dry on the paper towels for 15 minutes or so.

3. Have the Dukkah Blend ready before the chickpeas go into the oven.
4. Transfer the thoroughly dried chickpeas to the prepared baking sheet.
5. Bake in the preheated oven for 15 minutes as is, without any oil or spices.
6. After 15 minutes, remove the chickpeas from the oven and drizzle 1/2 tablespoon olive oil over the chickpeas, stirring with a spoon until evenly coated. If necessary, slowly add a touch more olive oil until all the chickpeas are lightly coated.
7. Once the chickpeas are coated in oil, Sprinkle 1 tbsp of the Dukkah spice mixture over the chickpeas and stir or shake the baking sheet until evenly distributed.
8. Bake at 400 for 10 additional minutes, then remove from the oven and stir the chickpeas to ensure even roasting and drying.
9. Return the stirred chickpeas to the oven and bake them for an additional 5-10 minutes, until desired crispiness is achieved.
10. Turn off oven and open the oven door so it's slightly ajar. Let the chickpeas cool in the oven to achieve maximum crispiness.

11. They are best served warm, but you can store them:

    Store in a partially sealed container for up to four days. Don't completely close the jar, allow air and moisture to escape. To re-crisp, spread out the chickpeas onto a baking sheet and place in a 350F oven for a few minutes till crisp again.

Dukkah Spice Blend, make in advance

1. Preheat oven to 350F.
2. Spread out the almonds on a baking sheet. Roast for about 10 minutes, or until they are just starting to turn golden brown and become fragrant. Let cool completely.
3. Alternatively, toast them in a skillet over medium heat till golden, about 5 minutes- watch closely. Cool completely.
4. In a dry skillet, toast the turmeric and all the seeds over med to med-high heat, until just fragrant, about 5 minutes. Let cool.
5. Place the almonds into a mortar and pestle. Crush as small as possible. (Alternatively you may use a food processor or food chopper, but do not let the nuts grind down too fine, and release any oils)
6. Stop once the almonds are small (you want them small enough to cling to the olive oiled bread if you are using it as a dip, too large of pieces may fall off) Place these into a bowl.
7. Add the toasted, cooled seeds to the mortar and pestle. Add the remaining onion flakes or powder, chilli powder and both peppers. Pound well with the pestle until everything is well blended. You may need to work in batches, depending on the size of your mortar and pestle.
8. Taste to ensure you like it. You may add a bit of salt, as I hold back from over salting at the beginning.
9. Store in a sealed container in the fridge for a few weeks, or store in the freezer and take out as you need it.

10. See Blog post for more serving suggestions.