BFF Spicy Chickpea Chips

Do you live for a nice, salty crunch? We’ve got the perfect, healthy recipe for you!

 

These chickpea chips offer the perfect little snack to satisfy your cravings, while giving you the nutritional benefits of chickpeas healthy fats, fibre, and protein. So whip a can of chickpeas out of the pantry, grab your spices, and get baking!

 

Ingredients:

  • 1 19 oz can of chickpeas
  • 2 tsps olive oil
  • 1 tsp cayenne pepper (or to taste)
  • 2 tsp paprika
  • 2 tsp garlic
  • ½ tsp salt

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Directions:

  1. Preheat oven to 400°F
  2. Drain and rinse chickpeas, and dry well with a tea towel
  3. Toss chickpeas in olive oil.
  4. Lay out on a cookie sheet and bake for 25-30 minutes until lightly brown, but not burnt.
  5. Combine spices a medium sized bowl
  6. Toss chickpeas with spicy immediately when they come out the over.

TIP: where an oven mit in one hand while collecting chickpeas in a spoon with the other to prevent burns.

Nutrition (for 1/4 of recipe): 151 calories, 5.5 g fat (0.6 g saturated, 0.7 g polyunsaturated, 2.6 g monounsaturated, 0 g trans), 0 mg cholesterol, 284.5 mg sodium, 139.1 mg potassium, 21.3 g carbs, 6 g fibre, 3 g sugar, 6 g protein, 51.7% vitamin A, 0.6% vitamin C, 3.4% calcium, 11.4% iron.

BFF Pesto Hummus

If you hadn’t guessed, we love basil. That’s why we added it to our fresh hummus – and one complimentary taste led to another, until we had replaced the traditional tahini with pine nuts for a fresh pesto taste.

This pesto is the perfect dip to pair with fresh veggies and whole grain pitas in the summer. We love it as a snack, or on sandwiches for a bit of basil to go.

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Ingredients:

  • 1 ¾ cup chickpeas (1 19 oz can)
  • 1 cup fresh basil, packed
  • 2 tbsp pine nuts
  • 2 cloves garlic
  • ¼ cup lemon juice
  • 2 tbsp olive oil
  • 2 tbsp water
  • 2 tsp paprika
  • 1 tsp cayenne
  • 1 tsp salt

Directions:

  1. Lightly toast pine nuts by using a non-stick pan to heat them over medium for a few minutes, stirring often.
  2. Throw everything in a blender or food processor and mix it up until smooth. Add a bit more water if necessary to reach desired consistency.
  3. Scoop it out and eat it up! Refrigerate for up to a week.

Nutrition (for ¼ of recipe): 205 calories, 13.3 g fat (1.4 g saturated, 0.8 g polyunsaturated, 5 g monounsaturated, 0 trans), 0 mg cholesterol, 246.6 g sodium, 44.3 g potassium, 16.1 g carbs, 4.3 g fibre, 2.2 g sugar, 6.8 g protein, 18% vitamin A, 7.4% vitamin C, 2.6% calcium, 6.5% iron.