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Author Notes: Wanted to find a healthy snack for my daughter Laura to nibble on while studying for the Bar at the end of July. Inspired by a smoked chickpea dip I had in Chicago. Eat with virtue and guillessly. Good with cocktails but only if you are not studying for the Bar exam! —Gustave
cup Dried chickpeas
tablespoons Olive oil
tablespoons Each: cumin, smoked paprika, salt, grains of paradise
teaspoons Grated lemon peel
bunches Chopped fresh mint and cilantro
- Quick soak chickpeas by boiling for 2 minutes in water to cover them fully. Let sit for one hour. Cook in plenty of fresh water (I added a bay leaf and a fresh cardamom pod) until just about cooked, about 45 minutes. Drain. Heat barbecue grill (mine is gas) to high on one side, low on the other, throwing on a few handfuls of mesquite chips. Close top to create a smoker effect. Put cooked chickpeas in tin pie plate. Mix spices(except lemon peel and fresh herbs). Add olive oil to taste to chickpeas, mix, and add spices. Taste and add more if desired. Put the chickpeas on barbecue, close cover, and let "smoke" until nicely browned and a bit crunchy. I left them on for 45 minutes but be sure to keep heat on on the side of grill they are restingon. Grate lemon zest over them and mix with fresh herbs.