Preheat your oven to 400°F (200°C). Open and drain the canned chickpeas, then rinse under cold water. Pat them dry with a kitchen towel.

In a large mixing bowl, drizzle olive oil over the chickpeas. Add smoked paprika, ground cumin, cayenne pepper, sea salt, and black pepper. Toss until evenly coated.

Spread the chickpeas in a single layer on a baking sheet lined with parchment paper. Bake for 25 to 30 minutes, stirring halfway through.

In a separate bowl, whisk together Greek yogurt, fresh lemon juice, and chopped dill for the dip.

Serve warm or at room temperature with the yogurt dip. Enjoy!