garbanzo beans

Seriously Delish’s BBQ Roasted Chickpeas

I love seasoned & lightly salted snacks. Specifically popcorn, potato chips, roasted nuts & seeds, pretzels… actually it’s not specific to anything- just season & salt it. But for a period of time I almost lost that passion. I was on a train in Alaska when my husband brought me a thoughtful and highly seasoned snack pack, because he knows me so well… that I could never eat because just the smell of the unopened package made me sick (like many things on that trip). Of course, when we got home, it all began to make sense because we found out I was pregnant (with who is now my daughter). I’ll admit it took a while to get past my little hangup, but let the good times roll and the seasoned snacks too! It’s nibbles like these that remind me of how good snacking can be. Did I mention they are healthy? Purely Coincidental! (Furthermore they are awesome tossed in a salad!)

As found in Seriously Delish by Jessica Merchant:

1 Tbsp Smoked paprika

1 Tbsp Onion powder

1 1/2 tsp light Brown sugar

1 1/2 tsp Garlic salt

1/2 tsp Chili powder

1/2 tsp freshly ground Black pepper

1 1/2 cups canned Chickpeas, rinsed and drained

1 Tbsp extra-virgin Olive oil


Preheat the oven to 425ยฐ.

In a small bowl, whisk together the paprika, onion powder, brown sugar, garlic salt, chili powder, and pepper.

Pat the chickpeas completely dry with a towel and remove any of the skins that become loose. Add the chickpeas to a bowl and toss them with the olive oil and three-quarters of the spice mixture. Mix well to coat the chickpeas and spread them out on a nonstick baking sheet. Bake the chickpeas for 20 minutes, toss them with a spatula, and bake for 15 minutes more. Remove the pan from the oven and let the chickpeas cool on the baking sheet.

Taste the chickpeas and season them with the additional spice mix if needed… Roasted chickpeas are best the day they are made- after a few hours they can lose their crunch. However, you can store them in a container with a sheet of plastic wrap lightly covering the top for 2 to 3 days.



Beet Chips & Cilantro Hummus

You know I’ve been digging the veggies lately. Just can’t get enough… they can be really fun and super delicious! Again to give accolades where they are due: thanks to Gwenyth Paltrow and her new cookbook, It’s All Easy. Eating healthy doesn’t mean bland, or that you have to squash your creativity. In fact, just the opposite, vegetables can make your mind whirl with possibilities! For example beets can be more than a Greek salad or Bortsch, they make for great chips! I love their red color and there little sweet crunch. Adding herbs like parsley or cilantro to your hummus, is a nice way to play with flavors and add a little variety to your intake of nutrients. But seriously, even if none of that matters to you- you’re going to love this because it is yummy!

As organic as possible:

Beet Chips

1 Tbsp olive oil, plus more more for the baking sheets

2 medium beets, peeled ย or very well scrubbed

leaves from 1 sprig fresh rosemary, minced (*I used almost 1/2 tsp dry)

Kosher salt

Preheat the oven to 325ยฐF. Grease two baking sheets lightly with olive oil.

Use mandolin to slice the beets as thin as possible.

In a bowl, toss the beet slices with rosemary, olive oil, and a generous pinch of salt.ย Arrange the beets in an even layer on the prepared baking sheets, making sure that none of the slices overlap. If you can’t fit all the slices, use another baking sheet.

Place the baking sheets in the upper and lower thirds of the oven, bake for 10 minutes, then switch their positions and bake for another 10 minutes. Let the chips cool on the baking sheets before eating. Eat plain or with the cilantro hummus for dipping.


Cilantro Hummus

1 – 15 oz. can chickpeas, drained and rinsed

Juice of 1/2 large lemon, plus more as needed

1 1/2 tsp salt, plus more as needed

3 Tbsp tahini

1/4 cup olive oil

2 garlic cloves, very finely minced

1/2 cup roughly chopped fresh cilantro leaves

Combine all the ingredients in a bowl with 1/4 cup water and use an immersion blender to blend until smooth (alternatively, use a food processor). Adjust with more lemon, salt, or water to taste.