This is one of my favorite snacks of all time! I have been known to make a midnight sandwich by simply stuffing these in a roll and devouring it! Doubltess some will like these hot, but I prefer them room temperature or cold. You are aiming for almost-overdone. These are also really great with a veggie tray, alongside a vegan ranch dip!
2 cans garbanzo beans
2 tablespoons olive oli
1 lemon, juiced
1 tablespoon tamari
1/2 teaspoon fresh cracked pepper, chili powder, salt, and garlic powder
Preheat oven to 450°F. Drain the cans of garbanzo beans and save the liquid (this liquid is aquafaba, and it is the most magic baking and cooking ingredient).
Next, rinse the beans so they’re easy to handle. Sit down with a friend or your kids and de-hull each bean, setting the hulls aside for compost or the garbage. It is easy to de-hull – simply gently squeeze the pointy end of the bean and the hull slides off. Every bean has a hull, even if it doesn’t look like it! De-hulling two cans takes a few minutes, and there are shortcuts to be found. But I’ve never found a shortcut I liked as much as doing each bean by hand.
The good news is, you’re almost done!
Drizzle the oil on the beans. Place in the oven, single layer in a cookie pan, and roast about thirty minutes. About halfway through roasting, combine the lemon juice, tamari, and spices; add to the pan, stirring well.
Continue roasting. You have to really check the beans out. One minute they’ll be underdone and then next, overdone! But even a little overdone is better than under, in my opinion.