Hummus

Another great dip which can be accompanied by a colourful veggie tray or whole grain biscuits or rice crackers. You can adjust the 'heat' by adding more cayenne pepper or omitting it. I've also added a pinch of red pepper flakes for extra heat. Either way, chickpeas are a nutritious food and adapt to many flavour complements.

Ingredients

3 cups canned chickpeas drained and rinsed
2 teaspoon olive oil
⅛ teaspoon cayenne pepper or to taste
2 teaspoon cumin seeds
¼ teaspoon turmeric
Juice of ½ of a lime
Salt and freshly ground black pepper to taste

Instructions

Preheat oven to 350ºF (180ºC) In a bowl, combine chickpeas, oil, cayenne pepper, cumin seeds, turmeric, lime juice, salt and pepper. Toss to coat.
Spread mixture on a baking sheet.
Bake for 45 minutes to 1 hour, turning every 20 minutes, until chickpeas are golden brown and crunchy.
Allow to cool. Serve.

Notes

Adapted from Michelle Gelok (CBC)