Friday, March 12, 2010

Crunchy garbanzos, perfected.

These are probably my favorite snack. They're super easy to make, healthy, delicious, and cheap. The only draw back is that you have to wait 40 minutes while they bake and they don't keep well even in airtight containers. Usually not a problem since I can polish off the full can by myself. They're that good. I keep mucking with the spice combinations I put on them and I think the one I made today is my favorite. I used pimenton, a smoked paprika from Williams-Sonoma, cayenne pepper, a little dash of garlic powder, and pink himalayan salt from Trader Joe's. Mix with a can of organic garbanzos and a little olive oil, and then bake at 400 degrees for 40 minutes, and wash down with a cold one.

1 comment:

Anderburf said...

What a great use of garbanzo beans-I would have never thought of it! I just got some Himalayan salt and pink peppercorns from Sustainable Sourcing and I think I'll give them a whirl with some other spices and try this out! Thanks for sharing!