Chickpea Barbanzo Bean Butter Food

GARBANZO BEANS CHICKPEA SALAD

Steps:

• In a medium bowl, mix together olive oil, lemon juice, garlic, salt and pepper.
• In a large bowl, mix together the rest of the ingredients.
• Add the salad dressing. Toss to coat. Serve and enjoy!

ROASTED GARBANZO BEANS/CHICKPEAS

Steps:

• Drain garbanzo's in a strainer and rinse well with cool water. Shake to help remove water. Let sit to drain while proceeding.
• Cover a rimmed cookie sheet or shallow casserole dish with cooking spray. Pour garbanzos on the foil and spread them into a single layer. Take a few sheets of paper towel and gently press over the top of the beans just to remove any extra liquid- speeds cooking time too.
• Spray top of beans with cooking spray and sprinkle seasonings over the beans. Shake pan to help distribute the seasoning and make sure the beans are all in a single layer.
• Place pan in an oven and set to 350 F- no need to preheat. Use lowest rack on oven and return every 15-20 minutes or so to shake the pan so nothing burns. Be gentle or they may spill over the sides. Cook until beans are browned and crispy. About 45 minutes.
• Remove from oven and pour into a plastic bowl with tight fitting lid to cool. Careful they are HOT to the touch!
• Snack away! Keep these stored in the bowl for best freshness or in a ziploc bag.

CHICKPEA DIP - GARBANZO BEAN DIP

Steps:

• Put all ingredients into a food processor, and blend until smooth.
• Serve at room temperature with pita chips, crackers, carrots, or other dipping vegetables.

CHICKPEA, BACON AND BUTTER BEAN SALAD

Steps:

• In a small bowl mix together the yoghurt, lemon juice, garlic, parsley and pepper. Set aside.
• Divide the spinach between the two plates.
• Fry the bacon until it's almost done, then add the beans and yoghurt mixture. Keep stirring so it doesn't stick or burn and keep on the heat until everything is hot through.
• Spoon the mixture over the spinach leaves and stir.

CHICKPEA (BARBANZO BEAN) BUTTER

Steps:

• Arrange a rack in the middle of the oven and heat to 350°F.
• Drain but don't rinse the chickpeas. Transfer them to a rimmed baking sheet (line with aluminum foil, optional). Drizzle with the oil and shake the sheet to coat the chickpeas slightly.
• Roast for 25 minutes, shaking the baking sheet halfway through. Let cool on the baking sheet for 10 minutes.
• Transfer the chickpeas to a high-powered blender or food processor. Blend, stopping to scrape down the sides of the blender jar, until you get a fine powder. Add the honey, cinnamon, salt, and 4 tablespoons of the oil. Blend together until well mixed. Taste it - if you prefer a spread that is drier like this, then you're good to go. If you want a runnier spread, keep blending in additional oil 1 tablespoon at a time until you get the right consistency.