Savory and Sweet Chickpeas

This morning I woke up wondering what I was going to blog about today. I didn’t make dinner last night (we ate leftovers) and I have plans to go out shopping with my aunt this evening, so I’ll be eating dinner out with her. Plus, even though we went grocery shopping last night, we kept our produce purchases to a minimum because we are going to the farmer’s market on Saturday morning (and we probably won’t be eating dinner here again until Sunday evening).

 

I was perusing our pantry deciding what to make for lunch when I spotted two cans of chickpeas just begging to be turned into tasty snacks.

 

Lunch could wait; I had chickpeas to deal with. First up: hummus!

 

When I was gathering up ingredients for homemade hummus, I realized that I was missing some key ingredients for a traditional version, namely lemon juice and tahini. I wasn’t going to let this stop me, though, and thank goodness I didn’t, using what I had on hand gave me the most interesting and unique tasting hummus, plus it was so simple! Honestly, I liked it even more than the amazing chicken pot pie I made 2 weeks ago.

Balsamic Basil Hummus – Recipe Elements

 

1 can of chickpeas (also known as garbanzo beans), drained and rinsed

Olive Oil (amount will change depending on preferred taste and texture)

1 1/2 tablespoon of Balsamic Vinegar

Spices: Garlic Powder, Basil, Red Pepper Flakes, Salt and Pepper

The Full Cooking Process

 

These chickpeas are both savory and sweet.

1. In your food processor bowl, combine the chickpeas and about a tablespoon each of olive oil and water. Puree until you reach a smooth consistency; slowly add in the vinegar, making sure that it doesn’t become too runny.

 

2. When you’ve reached the right consistency (add water and olive oil as needed), add in the spices to taste. I used a fair amount of basil and garlic, and just a small amount of the red pepper flakes, salt and pepper.

 

3. Chill for about 30 minutes to allow flavors to combine. Serve with pita, toasted bread, pepper strips or other vegetables. Enjoy!

 

I loved that I was able to replace the acidity I needed with the balsamic vinegar. It gave it a really unique flavor that I haven’t experienced before in hummus. I think even those that aren’t huge fans of hummus (gasp!) would enjoy this recipe because the flavor of the chickpeas isn’t as strong.

 

I’d love to make this to bring to a party. So simple, so inexpensive and so delicious! Plus, it fit perfectly in one of my old hummus containers that I had held onto.

 

Next up, I decided to try something a little sweeter and a little crunchier using the other can of beans, which I had thoroughly dried out on a few layers of paper towels while I was making the hummus.

Apple Cinnamon Roasted Chickpeas – Recipe Elements

 

1 can of chickpeas (also known as garbanzo beans), drained, rinsed and dried on a paper towel

4 tablespoons of natural applesauce

Cinnamon

Brown sugar

Stevia

The Full Cooking Process

 

1. In a mixing bowl, combine 3 tablespoons of natural applesauce, cinnamon, brown sugar and stevia; mix well.

 

2. Add the chickpeas and stir to coat.

 

3. Place in a single layer on a baking sheet that has been coated with cooking spray.

 

4. Bake at 400 degrees for about 25 to 30 minutes. I like to shake the pan around every 10 minutes to make sure they aren’t sticking and ensure each side it getting cooked.

 

5. Remove them from the oven, and toss with the remaining tablespoon of applesauce. Put back into the oven and bake at 250 until all of the moisture has disappeared.

 

6. Allow them to cool. Top with cinnamon and stevia to taste. Enjoy!

 

Roasted Chickpeas aren’t really the most photogenic snack, but I promise they are tasty. Store them in an airtight container to ensure freshness. I usually keep mine in the fridge. Before attempting this recipe, I had only ever had savory roasted chickpeas, seasoned with garlic and red pepper flakes. I was a little hesitant about eating them in a sweet context, mainly because I was afraid the bean taste might be too strong. While they aren’t a traditional tasting snack, they are fun to eat and have an interesting texture to crunch on. They aren’t going to replace a decadent dessert, but they might hit the spot when you are looking for something sweet and crunchy!

 

So there you have it, chickpeas two different and delicious ways! What is your favorite way to eat chickpeas?

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