Name: Hot Honey Roasted Chickpeas With Whipped Feta
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 2 15-oz cans chickpeas (425 g cans); 1 Tbsp olive oil (15 mL); 2 Tbsp honey (15 mL); 1 tsp crushed red pepper flakes; ¼ tsp salt; 8 oz feta cheese (if possible, bring it to room temperature before starting, 226 g); ¾ cup plain Greek yogurt (180 g); 1 Tbsp extra virgin olive oil (15 mL)

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Sweet, spicy, creamy, and crispy…this recipe does it all. These hot honey-roasted chickpeas land somewhere between an elegant crowd-pleaser and a game-day snack you can make in your sleep.

If you loved my lemony marinated chickpeas with whipped feta, this one’s got the same punchy flavor, but with a sweet-heat twist that’ll make it a new favorite.

Hot honey chickpeas with whipped feta on a piece of bread.

Whether you’re hosting friends or just need something to scoop up with crackers and a glass of wine, this chickpea recipe has you covered.

Think: warm, crispy roasted chickpeas tossed in a sticky-sweet hot honey glaze, served over a tangy whipped feta dip.

SO GOOD. Let’s cook.

Reader rating

★★★★★

“I made this one for our book club yesterday and everything loved it!!” —Jenn

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Hot honey chickpeas with whipped feta. — The chickpeas get crispy on the outside but still a little creamy in the center. The perfect balance with that creamy whipped feta!

Key Ingredients

Jump down to the recipe card for exact measurements!

Chickpeas: I prefer canned chickpeas, but dried and boiled work well, too. Whichever you choose, rinse and dry them well before roasting.
Honey: We’re making a DIY hot honey that’s truly so easy (who knew you could make it at home?)
Crushed red pepper flakes: Add heat to the honey! Adjust based on how spicy you like it!
Feta cheese: Use block feta if you can; it’s creamier than pre-crumbled because it doesn’t contain any anti-caking ingredients.
Greek yogurt: I tested cream cheese too, but yogurt gave the best combo of tang and protein.

Ingredients needed for hot honey chickpeas with whipped feta.

It goes like This

This comes together in about 20 minutes but tastes like it took all day. This is an overview of the recipe. Jump to the recipe card for the full printable recipe.

Dry the chickpeas: Let the chickpeas air dry while prepping the feta (this helps them crisp up better!).
Whip the feta: Blend with yogurt and olive oil until smooth and creamy. If it turns out grainy, it’s likely too cold. Let it sit a bit, then blend again.
Roast the chickpeas: Cook until crispy (I included instructions for an air fryer, oven, and stove in the recipe card).
Toss in hot honey: While the chickpeas are hot, mix them with honey, red pepper flakes, and salt. Tossing while warm helps the glaze coat without making them soggy.
Assemble and serve: Spread whipped feta onto a serving plate and top with chickpeas! Serve with pita, crackers, or toasted bread.

Want to prep ahead?

Make the whipped feta ahead of time, then cook chickpeas and assemble just before serving.

Chickpeas in an air fryer. — Air frying chickpeas is my go-to for getting them extra crispy!

Sarah holding a plate of hot honey roasted chickpeas.

Mistakes To Avoid

Not drying chickpeas enough → they steam, not roast.
Tossing with honey too early → they lose crispiness.
Using cold feta → makes a grainy, stubborn dip.

Serve It With

Pita or crackers: Perfect for scooping!
As part of a vegetarian mezze platter: Add olives, roasted veggies, and hummus.
Spread on toast: Serve over sourdough (my favorite way!)

You can also turn this into a full meal by serving it over warm farro or quinoa with roasted veggies. Or make individual crostini topped with whipped feta and a spoonful of chickpeas.

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