Cinnamon-Cocoa Honey. Roasted Chickpeas. INGREDIENTS: 1 can chickpeas, drained and rinsed. 1 tablespoon coconut oil. 1 t
ACKS N S E M I AME T G Y H T L A HE ney
o H a o c o C Cinnamon kpeas ic h C d e t s a Ro INGREDIENTS: 1 can chickpeas, drained and rinsed 1 tablespoon coconut oil 1 teaspoon cinnamon 1 tablespoon honey or maple syrup 2 tablespoons cocoa powder
INSTRUCTIONS: 1. Preheat oven to 375 F. 2. Place the beans between two paper towels and pat dry, loosening the outer skin of the beans. Remove the outer skins of the beans and pat dry to take away excess liquid. 3. Whisk the oil and cinnamon in a bowl to combine, add the beans, stirring to coat and place on a baking sheet. Roast for 40 minutes, or until chickpeas are golden brown and no longer soft. 4. While chickpeas are roasting, combine honey and cocoa powder in the same bowl. Remove chickpeas from oven and toss them immediately in the bowl until they are completely coated with cocoa mixture. Place the beans back into the oven and roast an additional 7-10 minutes. Cool completely. 5. Store in a covered container on your counter for up to 2 weeks.
TIME SN E M A G HEALTHY
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s u m m u h y a d y r e v e Easy INGREDIENTS: 2 cups cooked or canned chickpeas, drained and rinsed 2 tablespoons tahini 1 clove garlic 3 tablespoons lemon juice 1/2 teaspoon salt 1/4 cup olive oil
INSTRUCTIONS: 1. Place all the ingredients except the olive oil in a food processor and puree. 2. Add the olive oil and continue to puree until creamy. 3. Garnish with a few chickpeas or olives if desired and serve with baby carrots, celery sticks, baked pita chips or whole wheat crackers. Note: To reduce fat, you can also replace 1/2 the oil with water.
