This snack is seriously addicting. You might want to double the recipe because these little barbecue chickpeas will be gone before you know it. They’re crunchy, savory and, best of all, guilt-free!

After rinsing the chickpeas, you’ll need to let them dry thoroughly before mixing with the spices. This is an important step for achieving a crispy texture. I let them dry on a paper towel for about an hour before moving forward.

BBQ Roasted Chickpeas

Adapted from mylifewithfoodallergies.com

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Ingredients

1 can (15 oz) chickpeas (garbanzo beans), drained and rinsed
2 tablespoons olive oil
1/2 teaspoon apple cider vinegar
1 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon kosher salt
1/4 teaspoon garlic powder
1/4 teaspoon ground mustard
1/4 teaspoon onion powder

Instructions

Rinse chickpeas well and allow them to dry. Pat with a paper towel to remove any remaining dampness.
In a medium bowl, mix oil, vinegar and spices. Add chickpeas and stir to coat.
Transfer chickpeas to a rimmed baking sheet lined with parchment paper and bake at 400 degrees for 35-40 minutes.

Notes

Store in a sealed container.

https://danielfastfoodie.com/bbq-roasted-chickpeas

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Hummus is one of my go-to snacks during the Daniel Fast. It’s great for dipping veggies or homemade flatbread, and it’s a cinch to make.

While traditional hummus is made with olive oil, most varieties you’ll find at the grocery store contain soybean oil. The majority of soybeans grown in the U.S. are genetically modified, and soybean oil is often partially hydrogenated, which equals trans fats.

Skip the Sabra, and make your own hummus. It only takes a few minutes!

Yield: 1 cup

Classic Hummus

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Ingredients

1 can (15.5 oz) chickpeas (garbanzo beans), drained and rinsed
1/4 cup tahini
2 tablespoons lemon juice
1 teaspoon garlic powder
1/2 teaspoon cumin
1/2 teaspoon salt
2-4 tablespoons water
2 tablespoons olive oil

Instructions

Place first six ingredients and 2 tablespoons water into a blender or food processor and blend until well mixed.
Add olive oil and process at low speed until smooth.
If desired, add an extra 1-2 tablespoons water for a thinner consistency.

Notes

I don't like the taste of raw garlic, which is why I use garlic powder in recipes like this one that don't require cooking.

Olive oil can turn bitter when blended at high speeds, so be sure to add it at the end.

https://danielfastfoodie.com/classic-hummus

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Daniel Fast Foodie

Recipes and inspiration for the Daniel Fast

Tag: garbanzo beans

BBQ Roasted Chickpeas

Classic Hummus