Roast your canned chickpeas before putting them in a salad!

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Cumin, paprika and garlic are also lovely additions to the spices for roasting 🙂


To answer your question, I’ve never used roasted chickpeas for hummus, but I recommend boiling them with 1/2 tsp baking soda for 20 minutes . The baking soda raises the pH of the water and helps break down the chick peas so that they’re perfect for a soft and creamy purée.


Love roast chickpeas, I find making sure I pat them dry after rinsing too is really important to ensure a nice even crispness across the board, sometimes the wet ones just come out a bit soft and stodgy. Good mixed in with other roasted and seasoned nuts and seeds too for a nice snack.


Maybe a dumb question but are there other ways to roast, if I don’t have an oven? Can I use a pan or something?


I have the BEST roasted hummus recipe! It’s for a smoker but I’m sure would be just as good smoked in the oven! – 1 ½ cup chickpeas – ⅓ cup Tahini – 1 tbsp garlic, minced – 2 tbsp olive oil – 1 tsp kosher salt – 4 tbsp lemon juice When ready to cook, set temperature to 180° and preheat, lid closed for 15 minutes. For the hummus: drain and rinse the chickpeas and spread out on a sheet tray. Place tray in the grill grate and smoke for 15 to 20 minutes or to desired smoke level. In the bowl of a food processor, combine smoked chickpeas, tahini, garlic, olive oil, salt and lemon juice in process until mixed well but not completely smooth. Transfer to a bowl and serve.