1 can (15.5 ounces) chickpeas, rinsed and drained
1 tablespoon olive oil
1/2 teaspoon ground cumin
1/4 teaspoon salt
Crunchy, nutty chickpeas make for a satisfying snack in large part due to their fiber content. Store in an airtight container for up to 3 days.
Serves: Prep: 5min|Cook: 30min |Total: 35min
1. Preheat the oven to 450°F. Blot the chickpeas with a paper towel to dry them. On a large baking sheet, toss the chickpeas with the oil and sprinkle with the cumin and salt. Stir to coat.
2. Bake for 20 to 30 minutes, shaking the baking sheet occasionally, or until golden brown and crunchy.
Spicy Walnut Bean Dip
Adapted from http://www.walnuts.org
1 can Amy's Black Bean Chili
1/2 cup walnuts, toasted
2 to 3 cloves garlic
1/2 teaspoon Tabasco sauce (or your favorite hot pepper sauce)
Freshly ground black pepper
Freshly chopped cilantro, for garnish
- In the bowl of a food processor, combine the Chili, walnuts, garlic and Tabasco sauce; process until smooth.
- Garnish with the cilantro and serve immediately with fresh vegetables.
Sunflower seed avocado dip
Avocado & Sunflower Seed Dip
Soak 1oz sunflower seeds for 2-4 hours)
1 ripe avocado
2 tbs lemon juice
Splash of olive oil
1 teaspoon Nutritional Yeast (optional)
Salt & Pepper to taste
Rinse and drain the sunflower seeds and place all the ingredients into the food processor. Pulse until smooth. Thin the dip with a little water until it is at the desired consistency. This dip is great to serve with raw veggies, cooked artichoke, or thinned even more and used as a salad dressing.