I don’t know about you but I love snacking, especially when I was studying or in the evenings after work, but I don’t always want to eat chips and popcorn. Let me introduce you to one of my snack solutions – baked chickpeas.
My fiancee refers to them as little “hummus balls”, and he LOVES hummus.
So here’s how I do it:
Pre-heat oven to 450 degrees Fahrenheit. Get yourself a 19 oz can of chickpeas, drain, rinse and pat them dry with paper towel, throw the chickpeas in a large bowl.
Now comes the creative part, you can follow our spice list, or you can create your own!
I mixed in a tbsp of oil olive, 1 tsp of italian seasoning, 1 tsp of garlic powder [key to that “hummus ball” taste], ⅛ tsp of cayenne powder [I’m kind of a wimp for spice, add more if you love it!], black pepper to taste, a pinch of “Mrs. Dash” [I like to avoid salt where I can] and about a ⅛ cup of grated parmesan.
Line a cooking sheet with tin foil and spray with nonstick spray or olive oil. Spread out chickpeas on cooking sheet, make sure they are only one layer thick.
Bake for about 20-30 minutes, flipping them after 15 minutes. If they are not dry and crispy after 30 minutes, keep them in the oven and continue to check them every 5 minutes.
Prep time 10 minutes
Cook time 30 minutes
- 1 19 oz can of chickpeas
- 1 tbsp olive oil
- 1 tsp italian seasoning
- 1 tsp garlic powder
- ⅛ [or more] cayenne pepper
- Black pepper to taste
- Pinch of “Mrs. Dash” or salt
- ⅛ cup of grated parmesan
- Pre-heat oven to 450 degrees.
- Drain, rinse and pat dry one can of chickpeas.
- Put chickpeas in large bowl and combine with olive oil and spices; toss to coat.
- Line cooking sheet with tinfoil and spray with olive oil or nonstick spray.
- Spread out chickpeas in one layer on cooking sheet.
- Bake for 20-30 minutes or until the chickpeas are dry and crispy, turning halfway through.