Yup. This is the do-it-at-home version with a little bit of a twist.
Chickpeas are also called garbanzo beans. They commonly known for their use as the foundation of traditional hummus. Packed with protein, this snack will keep you full for hours. They store well in an airtight container. I like to pack them up in a little baggies and take them on the go.
The taste is nutty and perfectly seasoned. The texture is crunchy, just like corn nuts.
You will need:
- 2 cans of chickpeas or 2 cups of dry chickpeas
- 1/4 c. olive oil
- 1 TABLEspoon garlic powder
- 1 TABLEspoon onion powder
- 1 teaspoon mustard powder
- 1 teaspoon dill weed
- 2 teaspoons salt
- 1/2 teaspoon ground black pepper
Step 1: Soak the chickpeas overnight
- Buy chickpeas. At my local farmers market, I paid $1.70 for this bucket. Grocery stores will sell a 1 lb bag for $0.99 usually.
- Measure out chickpeas into large bowl. These babies will expand!
- Rinse the chickpeas by filling the bowl up with water, swirling with a spoon and pouring out most of the water. Repeat a few times.
- Fill with water one last time and go to sleep. Continue recipe in the morning.
- In the morning, use a strainer to strain the water out!