I hope this delicious, protein-packed snack will make up for the break I have subconsciously taken from posting recipes. The past few weeks have been a whirlwind of testing muffins, entertaining friends in Boston, moving home from Boston, leaving America’s Test Kitchen, many goodbyes and school starting up again.
My life is still pretty unorganized – but the kitchen things have been unpacked, so it’s all good.
This summer I was given the incredible opportunity to intern at America’s Test Kitchen Boston. I learned a lot about food, cooking, kitchen skills, research and myself. I was challenged and pushed in ways I never have been before.
Moving forward, my recipe development will be different than it was before but I will maintain the same style of previous recipes. It may be a slow start, but I hope you will stick with me as I push myself to create interesting, compelling and more creative recipes.
- 2 (15-ounce) cans chickpeas
- 1 teaspoon salt
- ¾ teaspoons garlic powder
- 1 teaspoon dried dill
- ½ teaspoon dill seed, ground*
- Cooking spray
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Rinse and drain chickpeas. Transfer chickpeas to a kitchen or paper towel and rub to dry. It does not matter if the skins are removed or not, it’s up to you.
- In a large bowl, combine salt, garlic powder, dried dill and ground dill seed. Add chickpeas to bowl with spices and toss to coat.
- Transfer seasoned chickpeas onto prepared baking sheet, making sure to get all of the spices that may be left behind. Coat chickpeas with cooking spray and transfer to oven.
- Bake for 45—60 minutes, stirring every 15minutes, until chickpeas are crisp and no longer chewy in the middle.
- Remove from oven and transfer to a serving bowl. These are best enjoyed the same day they are made.
- I like to serve creamy (even spicy) ranch dip on the side.
- Recipe Note: Don’t have a spice grinder? Use a mortar and pestal to smash the seeds or put the seeds in a zip-top bag and smash with a rolling pin or pan.