Levantine Carob & Tahini Mousse with Toasted Chickpea Crunch

Ingredients

• 3 tbsp carob powder (unsweetened), natural sweetness, no refined sugar
• 4 tbsp tahini (hulled), rich, creamy base
• 1 cup Greek yogurt (full-fat), protein boost
• 2 tbsp raw honey, mild sweetness, optional
• 2 tbsp extra virgin olive oil, for drizzle and cooking
• 3/4 cup canned chickpeas (drained, rinsed), for crunchy topping
• 1/2 tsp ground cinnamon, warm spice
• 1/4 tsp ground cardamom, aromatic depth
• 1 pinch sea salt
• 1/4 cup pomegranate seeds, bright garnish
• 1 tsp dried rose petals (culinary-grade), optional, elegant finish

Instructions

1. 1

   Preheat oven to 400°F (200°C). Pat chickpeas dry with paper towels.

2. 2

   Toss chickpeas with 1 tbsp olive oil, pinch of salt, and a dash of cinnamon. Spread on baking sheet and roast for 12-15 minutes until golden and crispy, shaking halfway through. Set aside to cool.