Chickpeas are the backbone of hummus. They are a large part of what gives it its smooth and creamy texture. As much as I love chickpeas raw, today we are tossing them in the oven. Ladies and gentlemen, let me introduce you to your new favorite snack: roasted chickpeas. All of this is to say they are perfect for a healthy snack. They are also delicious on a salad, with pasta, in a wrap, or in a grain bowl. This is just a brief overview of how to make this delicious recipe. For the full recipe with all of the measurements, see the recipe card at the bottom of the post.
Drain and rinse your chickpeas. Pat them dry. The drier you get them at this stage, the crispier they will be. Discard any loose skins that might come off during the drying process. Toss the chickpeas with oil and salt. You can cut the oil in this recipe down, but it will result in them being less crispy. Bake the chickpeas. Pour them onto a parchment paper-lined baking sheet. Bake for 35 minutes, giving the pan a shake about halfway through. Toss with seasonings. Remove the chickpeas from the oven and toss them with the cumin, paprika, and cayenne pepper. You get a much better flavor by tossing them with the spices after baking them.
For chickpeas with a creamy center and crunchy outside, bake for 25 minutes. For chickpeas that are crunchy like corn nuts, bake for 35 minutes.
Once cooled, these can be stored in an airtight container for up to four days at room temperature. Do not refrigerate as they will become chewy. Please note that they have the best taste and texture within the first 48 hours of roasting.
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