Roasted Spanish Garbanzo Beans with Creamy Garlic Sauce
These Roasted Spanish Garbanzo Beans with Creamy Garlic Sauce are easy to make, use simple ingredients and done in 30 minutes + gluten free and vegan
- Prep time
- 5 min
- Cook time
- 25 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- -1 jar chickpeas (590 G - 18 Oz)
- -2 tbsp extra virgin olive oil
- -1 tsp KIVA sweet smoked Spanish paprika
- -1 tsp cumin powder
- -1/2 tsp sea salt
- -1/8 tsp freshly cracked black pepper
- -1/4 cup hummus
- -1 tbsp oat milk
- -1 clove garlic
- -1 tsp lemon juice
- -sea salt
- -black pepper
- -freshly chopped chives
Instructions
- 1
Drain a jar of cooked chickpeas into a sieve and rinse under cold running water, once cleaned drain well and add the chickpeas to a large bowl, drizzle in 2 tablespoons of extra virgin olive oil, 1 teaspoon of kiva sweet smoked Spanish paprika, 1 teaspoon of cumin powder, 1/2 teaspoon of sea salt and 1/8 teaspoon of freshly cracked black pepper, toss together until well combined
- 2
Transfer the chickpeas into a baking tray lined with foil paper and make sure they´re all in a single layer, add into a preheated oven bake+broil 210C - 410 F
- 3
Meanwhile make the creamy garlic sauce, add 1/4 cup of plain hummus into a bowl, add a generous tablespoon of oat milk, finely shred in 1 clove of garlic, squeeze in 1 teaspoon of fresh lemon juice, lightly season with sea salt and freshly cracked black pepper, whisk together until well combined
- 4
After 22-23 minutes take the chickpeas out of the oven, transfer them to a shallow bowl, drizzle the creamy garlic sauce on top and sprinkle with some freshly chopped chives, enjoy!