Garbanzos Galore (2/5/11)

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Roasted BBQ Chickpeas

• 1 (15 ounce) can chickpeas (garbanzo beans), drained
• 2 Tablespoons olive oil
• smoked paprika, chili powder and smoked sea salt to taste

Preheat oven to 450 degrees F.

Blot chickpeas with a paper towel to dry them well. In a bowl, toss chickpeas with olive oil, and season to taste with spices.
Spread on a baking sheet, and bake for 20-30 minutes, until browned and crunchy. Watch carefully the last few minutes to avoid burning.

Dill Hummus

Makes about 1 cup
This high protein spread is simple to make and great to have on hand to keep you full.

• 1 15-oz. can chickpeas, drained (save bean water)
• 2 crushed garlic cloves
• 1/4 cup lemon juice
• 2 Tablespoons olive oil
• 2 Tablespoons tahini
• 1 teaspoon dried dill
• salt to taste

Puree all the ingredients in a food processor or blender until creamy. Add additional oil (or use bean water to cut fat content) if necessary for desired consistency. Taste and add salt and more dill if desired.