Happy New Year + Chickpeas!

I love Labor Day - it signals a fresh beginning, even though I'm not attending school this year. BUT my two and a half year old T is starting in the "big kids" class of his Montessori, which requires a new backpack and lunch box. Hard to believe my little one is growing up so quickly. So because I feel the creative juices flowing, the fall air (despite the 90 degree weather here in the District) creeping in, and the desire to purchase new fall boots edging in strong, I thought it is time to bring back my blog, and revamp this creative outlet. Will it be a dreaded (in name only) mommy blog? probably. Will I talk about politics? Likely. Will I share recipes? Definitely.

Shucking the chickpeas
Shucking the chickpeas

To start the Autumn out right, here is a recipe for my - and my family's new favorite snack. It's basically portable hummus. These were a huge hit during our 8 hour car trip to Grammy and Poppop's house

I mix it up and try new herb mixes, a lot like I might with popcorn. Tonight, instead of cinnamon, I used a packet of Ranch dressing mix, dried dill, a little garlic powder, and a bit of salt. I also make these in big batches, and will do 4-5 cans of chickpeas at a time. The shucking of the chickpeas takes forever, but it's a great time to catch up on phone calls or listen to music.

From Weelicious:

Ingredients

  • 115 oz. can garbanzo beans, drained and rinsed (or 2 cups cooked garbanzo beans)
  • 1/2 teaspoonground cinnamon
  • 1 tablespooncanola or vegetable oil
  • 1 tablespoonhoney

Preparation

  1. Preheat oven to 400 F.
  2. Place the beans between two paper towels and pat dry, loosening the outer skin of the beans.
  3. Remove the outer skins of the beans and pat dry to remove any other excess liquid (removing the outer skin of the beans takes a few minutes, but it’s a great job for getting kids involved).
  4. Whisk the cinnamon and oil in a bowl to combine, add the beans stirring to coat and place on a baking sheet.
  5. Roast for 40 minutes.
  6. Remove the beans from the oven, place in a bowl and toss with 1 tbsp of honey.
  7. Place the beans back into the oven and roast an additional 7 minutes.
  8. Cool completely and serve.
  9. * Store in a covered container on your counter for up to 2 weeks

Happy Labor Day/Back to School/Autumn/New Year!