You can do a lot with chickpeas. You could whip up some hummus, use the liquid to stabilise some meringues, or even transform the chickpeas into a sweet, peanut butter like spread that’s not only packed with protein, but safe for those with peanut allergies.
Photo by Maggie McCain.
The link below has all the tasty details, but you’ll start by roasting a can of drained (but not rinsed) chickpeas at 180°C with a drizzle of vegetable oil for about 20 minutes. Once the beans have cooled, transfer them to a high-powered blender and blend until you have fine powder. Add 1 1/2 tablespoons runny honey, 1/2 teaspoon of ground cinnamon, 1/4 teaspoon of salt and 4-8 tablespoons of melted ghee, depending on how creamy you want your butter to be.
Use just as you would peanut butter on crackers, in sandwiches, or even in desserts.
Recipe: Honey Roasted Chickpea Butter [The Kitchn]