Hi. My name is Penina and I am a hummus addict.
Really, I love the stuff and that it continues to increase in popularity in stores and restaurants. My fiancé teases me that I eat my weight in hummus weekly – obviously he’s exaggerating, but you get the point.
But… I’m not biased. I love chickpeas in their natural whole state too.
So when a friend had me over for a dinner party and had a bowl of baked chickpeas out with the other finger-food before dinner… lets just say that I was a happy camper.
Serve them like you would a bowl of popcorn, nuts or pretzels – they’re great for muching on during a cocktail party. They’re also great for snacking on while watching a movie on a rainy day.
Delicious and nutritious! Beat that, [insert favorite crunchy salty treat here]!
1 cup dry chickpeas
2 tablespoons grapeseed oil
1 teaspoon turmeric
1.5 teaspoon garlic powder
dash of salt
Cook pre-soaked chickpeas. For instructions on how to cook beans click here.
Preheat oven to 400 degrees.
Pour cooked chickpeas into bowl.
Add oil and spices.
Mix thoroughly so oil and spices are evenly distributed.
Pour chickpeas onto baking sheet. Make sure each chickpea is touching the pan.
Check chickpeas approximately every 15 to 20 minutes and shake the pan so they rotate and cook evenly. Bake time is approximately 45 to 50 minutes.
Remove from oven when they are slightly browned, have dried and are slightly shrunken.
Cool before serving.