Whipped Ricotta with Hot Honey & Crispy Chickpeas

  • Makes: 4 Servings
  • Prep Time: 30 min

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Ingredients

1 cup Bellwether Farms Whole Milk Basket Ricotta
1 tbsp extra virgin olive oil (plus more for finishing)
1 can chickpeas, drained + dried
1–2 tsp honey
½ tsp red pepper flakes
½ tsp smoked paprika
1 small garlic clove, grated
Zest of ½ lemon
Flaky salt + black pepper
Fresh dill sprigs

Directions

  • Toss chickpeas with olive oil, paprika, salt, and pepper. Roast at 425°F for 15–20 minutes until golden and crispy.
  • Warm honey with red pepper flakes in a small pan for 1–2 minutes. Set aside, it will get more flavorful as time goes by.
  • In a food processor (or by hand if needed), blend ricotta with olive oil, garlic, lemon zest, salt, and pepper until smooth and airy.
  • Swoop ricotta onto a plate. Drizzle generously with hot honey. Scatter crispy chickpeas over the top.
  • Add more olive oil, flaky salt, and dill and serve.

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