Hummus and Roasted Chickpeas- It's a Chickpea Love Fest!

My hummus recipe is super simple, and it really can vary -- mainly if I'm missing something and don't want to run to the store.  Some may denounce my hummus because it doesn't contain tahini, but I decided to drop the tahini awhile ago.  It's an extra (expensive) ingredient, plus one of my daughter's good friends has a sesame allergy, so I like to have hummus she can eat, too.

Overnight, soak 1-2 bags 365 Organic dried chickpeas in water and a dash of baking powder.  Make sure the water is several inches over the chickpeas since they will expand.

In the morning, I plug in the crockpot and cook for 2-3 hours.  Drain and rinse. (You can also soak them before you leave for work and then plug them in right when you get home).

I then separate the chickpeas into two bowls equally.  Half will be made into hummus, half will become roasted chickpeas.

Hummus
Juice of 2 lemons
1/4 cup olive oil to taste
1 bag 365 organic dried chickpeas-- soaked and cooked
5-10 garlic cloves
2 teaspoon salt (or to taste)
pepper to taste
add water till desired consistency
Start your food processor and add the chickpeas slowly and steadily til all added
Add the rest of the ingredients
Serve room temperature


Roasted chickpeas
1 bag 365 organic dried chickpeas-- soaked and cooked
1 tbsp olive oil
Cayenne pepper
Onion powder
Spread chickpeas over a baking pan
Drizzle with oil
Sprinkle with onion powder and cayenne pepper to taste
Using hands, roll them around a bit to mix
Spread back out
Bake at 400 for 35-40 minutes