Homemade Hummus and Roasted Chickpea Crunchies

This is how I use up a bag of chickpeas/garbanzo beans SO fast for cheap quick(especially if the pressure cooker is involved) meal and snack prep.

After soaking and cooking, part of them get tossed into a baking pan and seasoned then roasted for up to an hour or so, around 350-400 temp usually. Depending on what else I may be cooking at the same time, you can do what works for ya the best.

I like to line a pan with foil sometimes to make the clean up easiest. You can use different oils, olive or coconut are my usual suspects. Or try going No Oil to be even healthier.

The flavoring options have so many potentials to play with: garlic/cumin/cayenne are my go to, sometimes adding turmeric and black salt. Garlic and nutritional yeast is another common one. Siracha sauce and lime. Honey Mustard. I've also done some with soy sauce/orange juice/brown sugar marinade. A BBQ sauce version. Pretty sure there were italian seasoning mixes too. Play around with your spice cabinet and go to town!

As long as you remember to check and stir them often enough to not actually burn(though some spices may burn, don't be alarmed) it's really hard to go wrong with these.

They're amazing if you let them go long enough to get nice and golden brown on the outside, hard and crunchy... but still soft on the inside. This is an awesome snack while watching a movie, or something that you can pack up in a bag to have while you're on the go. I love to make a batch of them up before going on a trip.

Warning, very very VERY addictive!

Now the hummus can be fun to play with flavor in also, I think this one had roasted garlic(I'd thrown in while the chickpeas were cooking) and salt to taste. I don't think I did a recipe per se, just winged it. The ingredients were probably basic garbanzo, tahini, lemon juice, and olive oil.

I've tried it many ways through out the years, made substitutions depending what was on hand. Yes, peanut butter DOES work if you have no tahini access at the time, just try adding it sparingly and taste test often.

It's one of those things you just got to get over the fears of and jump in to.

Sometimes I sat and tediously PEELED each and every bean, squeezing them so they popped out of their skins. That can take forever, but it does promise the nicest creamiest experience.

If I don't have the patience for all of that ordeal, which I rarely do, then I sacrifice texture and hope for the best. Another way I heard to get it nice and creamy is the way you add in the oil, I'm not sure on that one being a certainty though.

Here I had it on some simple lettuce cups with tomato and red onion as a light gluten free option instead of pita or chips. Nom nom nom!