Hummus or Houmous? Who knows?! But what I do know is chickpeas have a lot more to offer than houmous and falafels!
If you’re looking to add some crisp and crunch to your food then this recipe is perfect. Quick, easy and cheap to make this dish can be eaten as a snack or made into a meal.
1 can of chickpeas – organic if possible
2 tablespoons of oil – organic, cold pressed, extra virgin oil if possible
1/2 teaspoon of smoked paprika
pinch of cayenne pepper
1/2 teaspoon of salt – smoked salt is nice
chopped peppers or other vegetables
2 handfuls of spinach
Zest of 1/4 lime
4 leaves of fresh basil
shavings of parmesan
Heat oven to 200 deg C (or gas mark 6)
Drain the can of chickpeas well. Doing this in a sieve over night is super but if time does not permit then drain well and pat dry with paper towels or clean kitchen towel.
Place the chickpeas in a tray with the oil and salt and coat well. Place the tray in the oven for 20-25 minutes until they go crispy and maybe pop.
Meanwhile mix the smoked paprika and pinch of cayenne pepper (more if you want more heat) and chop the fresh basil if using.
If making these as a snack, take a rest!
If making a salad add the peppers, spinach and any other vegetables to a plate or bowl.
Once the chickpeas are cooked remove from the oven, sprinkle with the spice mix and stir well.
If making these as a snack, enjoy!
If making a salad add the chickpeas to the salad, add zest of lime and shaved parmsean and enjoy!
Best eaten warm as the crispy texture tends to go soggy if left too long.
Chickpeas are high in fibre and low in calories, and as a good source of plant based protein they are a super snack or bulk to a meal.
Paprika is an excellent source of vitamin E which helps produce red blood cells and heals skin. It also boasts anti-inflammatory properties.
Spinach is high in fibre, rich in Vitamin C (for skin health and immunity), high in Iron and Folic Acid (blood and cell health).