I'm betting most people would think of hummus - silky smooth, with a hint of garlic, and olive oil, and a little bit nutty.
This recipe is exactly the opposite. It's crunchy. Very crunchy. And sort of addictive. One 16-ounce can of garbanzo beans doesn't make a whole lot, but it's a good amount to start with, so you can figure out just how long to roast them - every oven is different, so you may need to adjust the time to suit your oven.
Like the previous recipe today, I added cheese and spice, but not quite the same spice. This time I used a chile-lime seasoning. If you can't find it, you can use a hot paprika, a pinch of cayenne or chili powder. It won't be quite the same, but it will still be quite tasty.
These make a GREAT nut substitute in a snack mix.
Crunchy Garbanzo Snacks
Recipe © by www.cookistry.com. Do not republish without permission.
1 tablespoon olive oil
1 tablespoon popcorn cheese powder
Pinch chile-lime seasoning
Preheat the oven to 400 degrees.
Drain the garbanzo beans and rinse well. Drain to remove as much moisture as possible.
Spread the garbanzo beans on a baking sheet and drizzle with oil. Bake at 400 degrees until they're crisp and toasted, about 45 minutes, checking them every 15 minutes and moving them around on the pan so they cook evenly.
When they're done, transfer to a bowl and sprinkle with the cheese powder, chili powder, and salt. Stir to combine.
These are nice while they're still warm, and are just as good when they've cooled.