These are a favorite in our house. My son and I can snack on them all day long. They are creamy on the inside but have a crunch to them, making them a great alternative to nuts. They're also a great addition to salads, if you're looking to substitute crutons.
Definitely give these a try at your next gathering. I'm confident they'll please the crowd.
- 2 15 oz. cans chickpeas
- olive oil
- ground cumin
- Rinse and drain chickpeas. Remove the skins.
- Place chickpeas in a single layer on a cookie sheet. Toss with olive oil and ground cumin until coated.
- Roast in a 400 degree oven for 20 minutes.
Tip: Be sure the chickpeas are completely dry before roasting, to ensure the outside gets nice and crisp.