My friends, we are onto another food obsession. Chickpeas. Garbanzos. Whatever you like to call them, they are delicious.
Now, don’t get me wrong, these tasty little beans have always held a special place in my heart. Hummus? I love you. Salads? Not the same without this little extra. Smashed up with fresh herbs and some spices? Instant sandwich. I’m not gonna lie, sometimes I will just eat them plain, too.
But a couple of weeks ago, I decided to try something that has been on my cooking to-do list for a while. And I am so glad I did.
Sadly, I didn’t take any photos…because I was so gosh-darn hungry that I forgot…and because, well, I think everyone knows what a chickpea looks like.
I also may have forgotten to change the temperature on my oven and inadvertantly set off my smoke alarm… the world will never know.
Anyway, this is a super simple and quick recipe that can be adjusted according to your tastes. Per usual, experiment with your flavors! If you don’t like spicy, rosemary and garlic would be great, or how about curry?! Also, these aren’t exact measurements, so adjust accordingly. This is a super easy and delicious snack, especially if you’re having unexpected company or need another finger food!
Roasted Chickpeas: adapted from various recipes
2 (15 oz) Cans Chickpeas
About 2 tbsp. olive oil-I used a chipotle infused oil for a little extra flavor
A few good cranks of black pepper
A good sprinkling of sea salt (we have an awesome hickory smoked black salt that is to die for!)
2 or 3 tsp smoked paprika, obviously.
2 tsp. garlic powder
a good sprinkling of crushed red pepper
a good sprinkling of parsley
And if you’re feeling adventurous, a pinch or two of chili powder
What to do:
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
Rinse, drain and pat dry chickpeas.
Combine all other ingredients in a large bowl.
Toss in chickpeas until evenly coated.
Transfer to baking sheet and bake for about 25-30 minutes, tossing two or three times while baking.
When finished, chickpeas will be a golden brown and have a crispy outside-the inside will still be a bit soft.
Let cool slightly and enjoy!
Note: If your oven tends to run hot, as mine does, set at 350 and adjust cook time accordingly.
Hummus is probably one of my favorite snacks. For a brief period, when I lived by myself and didn’t feel like cooking all three meals, I ate hummus and crackers for lunch or dinner all the time. It’s something light and involves no fuss. Or dishes. I like that.
I am a big fan of hummus with crackers (I love the Kashi TLC’s) or in a veggie wrap/pita…or even just a scoop of it on a salad. It also works well as a spread on sandwiches.
I discovered that it is way cheaper to make than to buy…and you can do pretty much whatever you want with it-it’s almost impossible to screw it up.
You can even make sweet potato hummus (shout-out to Becca for introducing me to this awesome idea!)
I am a huge fan of garlic, lemon and a little spice in my hummus.
Anyway, here is how I make it, I’m not the best at measuring things out, so these are just guidelines-do what suits your tastes!
- 1 (16 oz.) can of chickpeas (you can also use the dry beans and soak them…I used the canned to save time)
- a bunch of parsley-about a tbsp.
- 2 cloves garlic
- 1 1/2 tbsp. Tahini
- 1 tbsp. lemon juice
- 2 tsp. Spanish Smoked Paprika-keep in mind, a little goes a long way.
- a few dashes crushed red pepper
- sea salt and black pepper to taste.
Open your can of chickpeas and drain.
Chop garlic and parsley.
Place all ingredients in food processor. Blend until smooth.
*Note: I was lazy and didn’t want the extra dishes, so I used my walnut chopper and a fork to mash everything together in a large bowl, it was a bit lumpy, but I liked the added texture*
Serve with your favorite crackers, veggies or pita…or by the spoonful to your mouth.
If you’re having company over, drizzle with extra virgin olive oil and arrange with veggies/pita on a platter-they’ll love you forever!
Hummus should last for about a week, covered and refrigerated.
Have a great day everyone!