It’s great to use packaged appetizers, like hummus, on a busy holiday. But, you can still easily dress them up to take pre-made to the next level! This recipe is quick and easy. You can even roast the chickpeas the day before to save time.
On the Ingredients
- Chickpeas, also called garbanzo beans, are a legume that’s been cultivated in the Middle East for centuries. They’re an excellent source of plant proteins and have some great nutritional elements. Chickpeas contain manganese, folate (vitamin B9), copper, iron, zinc, phosphorus, magnesium, thiamine, vitamin B6, selenium, and potassium. Because of their high fiber, chickpeas may help keep you feeling full longer, aid in digestion, and help regulate blood sugar. (Read more on the health benefits.)
Dressed Up Hummus with Roasted Chickpeas
15
minutes25
minutes40
minutesIt’s great to use packaged appetizers, like hummus, on a busy holiday. But, you can still easily dress them up to take pre-made to the next level! This recipe is quick and easy. You can even roast the chickpeas the day before to save time.
Ingredients
10oz hummus (we used Ithaca lemon dill)
1 cucumber
1 pint cherry tomatoes
15oz can garbanzo beans (chickpeas)
1 tsp olive oil
1 tsp smoked paprika
1/2 tsp garlic powder
1/4 tsp salt
package of microgreens (we used local basil microgreens)
crackers to serve (we used Hu Grain-Free Crackers)
Directions
- Preheat oven to 350° F.
- Drain the chickpeas and rinse them. Mix with olive oil, smoked paprika, garlic powder, and salt.
- Spread them on a baking sheet and bake for 25 minutes until they are golden brown and crispy. Chop the cucumber and tomatoes into bite-sized pieces.
- Spread the hummus out in a large circle on a serving plate, leaving enough room around the edge to hold your crackers. Attractively pile the cucumbers, tomatoes, and chickpeas on top of the hummus. Garnish lavishly with microgreens.
- Finally, make a ring of crackers around the edge of the plate.
