Crunchy roasted chickpeas dusted with hemp hearts after baking. The hemp does not crisp in the oven, so it goes on at the end as a finishing layer.
Hemp Roasted Chickpeas
Yields 2 cups. Prep 5 minutes. Bake 35 minutes.
Ingredients
- 2 cans (540 ml each) chickpeas, drained, rinsed, dried very well
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- 3/4 teaspoon salt
- 1/4 teaspoon cayenne (optional)
- 3 tablespoons hemp hearts
- 1 teaspoon lemon zest
Method
- Heat oven to 200°C. Roll dried chickpeas in a clean kitchen towel to remove as much moisture as possible. Any loose skins can be picked off and discarded.
- Toss chickpeas with oil and spices on a sheet pan. Spread in a single layer.
- Roast 30-35 minutes, shaking pan every 10 minutes, until deeply golden and audibly crisp.
- Off heat, immediately toss with hemp hearts and lemon zest while warm.
- Cool fully before storing. Best within 2 days; keep in an open container, not airtight, or they soften.