When I first was introduced to Middle Eastern food, hummus was about as exotic as I would go. The Arabic word for chickpea (or garbanzo bean) is hummus, but in the US it’s just a delicious creamy dip that’s become all the rage in the last few years. For a long time I used just canned chickpeas. They were already cooked and it was so easy to just open a can. But, in the Middle East you’ll never see a can of chickpeas being used. Only the dry variety will work.
It’s for a good reason!
Dry chickpeas have a lot more flavor and while they take a little bit of time to prepare (they need to soak overnight), it’s really worth it. This is a really fun recipe. You can start with the base and add the spices you like, increase what you love and omit those that you could live without.
These spiced chickpeas are vegan, gluten and dairy free and also Paleo friendly!