Wednesday, January 18, 2012

Crunch and Munch

Bar nuts -- a staple to serve with beer. You may have noticed, though, the price of peanuts has gone up due to a poor crop this year. Looking for an alternative, or just willing to give something new a try? How about roasted chickpeas?

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.

Roasted Chickpeas

  • 2 15 oz. cans chickpeas
  • olive oil
  • ground cumin

  1. Rinse and drain chickpeas. Remove the skins.
  2. Place chickpeas in a single layer on a cookie sheet. Toss with olive oil and ground cumin until coated.
  3. 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.

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