The World of Chickpeas Part 2

We have let you know all about Chickpeas so thought we better tell you a nice recipe or two to let you make the most of this wonderful ingredient.

Roasted Chickpeas

1 can chickpeas (aka Garbanzo beans)  about  1 & 2/3 cup

 

1 & 1/2 Tbsp. extra virgin oil

 

1/2 tsp. each- garlic, paprika & salt-(no salt substitute)

 

1/4 tsp cumin

 

dash of cayenne

Directions:

  1. Rinse and drain the chickpeas. You want them as dry as possible.  Spread in a single layer onto a cookie sheet.  Drizzle lightly with olive oil and toss to coat.  Sprinkle evenly with seasonings, toss and spread out once again.
  2. Bake at 300 degrees for 60 minutes, stirring them every 15-25 minutes.
  3. Raise oven temp. to 400 degrees and bake an additional 30 minutes. Continue stirring them every 10 minutes until chickpeas achieve a nice golden color.
  4. Remove the chickpeas from the oven and allow to cool. Before serving, sprinkle with Kosher salt if desired.
  5. To store place in an airtight container.

 

Basic Hummus

1 (15 oz) can garbanzo beans- drained and liquid saved

1 clove garlic, crushed

2 tsp. ground cumin

1/2 tsp. salt

1 Tbsp. extra virgin olive oil

Directions:

  1. Place all ingredients except for reserved liquid in a blender or food processor. Blend on low, then slowly add liquid until desired consistency is achieved.
  2. Serve with sliced vegetables, pita bread chips or sliced chicken.

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