dear stranger-at-work-who-helped-themselves-to-my-half-eaten-container-of-hummus:

first off: ew?

secondly: i feel violated.

thirdly: who does that?!?  I COULD HAVE RABIES for all you know.  I COULD BE A DOUBLE-DIPPER!

i was definitely thrown for a loop this morning when i opened my container and saw it contained significantly less roasted onion hummus-y goodness as yesterday.  but really?  on some level i understand.

not the stealing other ppl’s (half-eaten) food thing. but the mmmMmm chickpeas are delicious thing.  i get that. for reals i do.  hence why my first attempt at sharing this recipe with you was an epic fail: cuz chickpeas are delicious.

and cuz i have no self control.

but i made some more so i can ‘share’ them with you!  and by share i really mean take a million pictures of, write about and then snarf, all. by. my. self.

i’m good at sharing :)

these are SO.GOOD.  crunchy, sweet, salty and spicy, these totally fix my snack-attacks and they’re high protein/fiber so they keep me from eating my entire fridge five minutes later.   i seasoned these ones with lime, chili and a bit of honey and they were phenom.  the flavour combinations are really endless: olive oil, garlic salt and pepper… maple syrup and cinnamon… curry and cumin…. salt and vinegar…. mmm yes please.

i’m not bringing these to work, i can’t risk it.

Roasted Sweet Chili Lime Chickpeas
Makes enough for 2 or 3 snack attacks

1 can of chickpeas, rinsed, drained and patted dry with a paper towel
flavourings: for this round i used 1 tbs coconut oil (olive oil also works), 1 tsp red chili powder, 2 tbs fresh lime juice and 2 tsp honey.  like i said above the flavour combos are endless.

1. Preheat oven to 375F.  Line a baking sheet with parchment paper.  Spread the chickpeas out in a single layer on the sheet (no other ingredients yet- I dry roasted mine to keep them crunchier longer) then roast in oven for ~40-50 minutes.. until golden brown and crunchy all the way through.  Give the sheet a gentle shake about a half of the way through to rotate the chickpeas.
2. When the chickpeas are done, in a heatproof bowl (i used a frying pan), mix together your flavourings, then toss the hot chickpeas in to coat.  When they’re all coated, you can pour them back onto the parchment lined baking sheet to let them cool.
3. That’s it!  Store in an airtight container either in the fridge or at room temp..  They should last about 3-5 days.