04

Apr

Snacktime: Roasted chickpeas

Well, my husband’s beloved Jayhawks put in a good fight, but didn’t win the championship. But it’s alright…they did so well this season. And my husband has been awesome this season of life, too. So last night called for a snack we’d never had before…roasted chickpeas. You know that icky I-just-ate-way-too-much-junk feeling you get after a night of snacking and grazing? No, me neither. But I hear that chickpeas are a healthier alternative to snack mix, nuts and chips that I love to overeat. So we decided to crunch on these during the game.

I looked to these two for inspiration:
Steamy kitchen
Claire Robinson

Sugar and Spice and Everything nice

Roasted Chickpeas
This recipe calls for two varieties of chickpeas, one salty/spicy and one sweet/spice-y.


2  12-oz. cans of chickpeas (garbanzo beans)
4 paper towels
1 baking pan (with sides, like a jellyroll) w/parchment paper 
1 Oven preheated to 400 degrees
1 TB olive oil-ish
Pinch of salt
2 small bowls
1 TB of your favorite seasoning (I used Tony Chachere’s)
2 TB brown sugar + 1/2 teaspoon cinnamon


step one: Drain and rinse the chickpeas from the can. Lay down the parchment paper. On top of it, lay down 2 paper towels on the pan and scatter the chickpeas on it. Pat with the other 2 paper towels until semi-dry. Slide the chickpeas off of the paper towels and onto the parchment.


step two: Drizzle a little olive oil and toss the chickpeas until all are coated. Sprinkle salt on all of them and toss again. Bake for 30 minutes, or until toasted and a bit crunchy (not soft). Let cool on pan for 10 minutes


step three: Drizzle a tiny bit of olive oil and toss the chickpeas again. (This is so the seasoning will stick better.) Then in two small bowls, divide the chickpeas evenly. In one bowl, toss with the “spicy” seasoning (like Tony Chachere’s). In the second bowl, toss with the brown sugar and cinnamon.


step four: Eat them happily, but do try to share.

Cinnamon sugar chickpeas

This will definitely be a repeat in our house. Fair amount of fiber, 1/4 of your daily iron needs, and really tasty. Hope you can try it sometime.


Happy eating!
Laurel

~Laurel~

14 years ago Short URL 1 Comment

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22

May

Hummus, 3 Ways

Hummus is an amazing food. Of course, it’s middle-eastern based but is found in multiple countries and types of cuisine. “Hummus” is the Arabic word for chickpeas and also this chickpeas-based dip. Hummus can be traced back thousands of years. Could the apostle Paul have eaten it on one of his tours in what is now Greece?  Perhaps. I picture gorgeous cliff views of ocean and amazing sunsets. Nowadays, you can order hummus at a Mediterranean restaurant, even buy a number of varieties at the grocery store. But why, when you can make it fresh in 10 minutes?

Traditional Hummus
*Adapted from Ina Garten’s recipe and OhSheGlows*

1 can of chickpeas (garbanzo beans), drained and 2 TB of liquid reserved (or 2 cups cooked)
1/4 cup tahini (roasted sesame seed paste)
Juice of 2 lemons + grated rind of 1 lemon
3 garlic cloves
6-10 drops Tabasco or 2 TB your favorite salsa
1 t. sea salt + more to taste


Directions: Using food processor, mix all ingredients together until desired consistency. (I prefer creamy.) Serve in a dip bowl, top with 1/8 teaspoon of smoked paprika and drizzle with olive oil. Done.


You can purchase tahini at most grocery stores, but you might have to ask where it is. (Sometimes in the “International foods” section, sometimes near the peanut butter, sometimes in the “Healthy foods” section.) This “Traditional Hummus”recipe is great! However, to mix it up, I like some variety. Have you noticed my love for things in THREE’s? This hummus is no exception.


Using this same base recipe, here’s how you can vary it:


Hummus with pine nuts
Toast 3 TB pine nuts in toaster oven using a foil-lined tray. Be sure and sprinkle the nuts with sea salt if they are unsalted. After toasting, combine 2 TB of nuts in food processor. Top hummus with remaining pine nuts for garnish and drizzle olive oil, too.
 

Roasted red pepper hummus

Roasted red pepper hummus
While traditional recipe is still in the food processor, add 1/3 cup of roasted red peppers. Top with paprika and olive oil. The hummus will have a tint of red.
 
4-Pepper Hummus
Use any four peppers you like, but try these: 
1 TB roasted red pepper
1 t. fresh jalapeno (or 1 TB chipotle)
1 t. serrano pepper
2 TB green bell pepper
You can use a teaspoon or tablespoon, depending on how spicy you’d like it.
 
Italiano Hummus 
Add the following into the food processor, along with the traditional recipe:
1 (extra) garlic clove
2 TB fresh basil
1 t. fresh rosemary
Dash of salt and pepper
 
Spinach and garlic hummus
1 (extra) garlic clove
1/2 cup cooked, drained spinach or 2 cups raw spinach
Dash of salt and pepper 

“Traditional” hummus, with a little lemon and smoked paprika on top

HOW TO EAT HUMMUS:
As a dip
As a sandwich spread
As a “sauce” on the side of grilled chicken, pork, beef

DIPPERS:
Pita bread
Pita chips, multiple varieties
Bell pepper strips (red, yellow, green, orange)
Carrots (baby, ripple chips)
Broccoli and cauliflower florets
Squash, zucchini or cucumber strips or rounds
Tortilla chips
Breadsticks

A Trio of Hummus, packed for a picnic
Happy Sunday, friends!
~Laurel~

15 years ago Short URL

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