Roasted Chickpea Hummus with De Nigris Balsamic Pearls

Posted on 08 October 2019

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This easy hummus recipe is full of savory flavor and packed with nutrients and fiber that you need to get through the day. Topping with De Nigris Balsamic Pearls takes it up a few notches. Serve with warm slices of pita bread or a variety of fresh, colorful veggies. After learning how to make delicious homemade hummus, you’ll hesitate when reaching for a store-bought container at the grocery store!

Roasted Chickpea Hummus with De Nigris Balsamic Pearls Ingredients 

Ingredients:
For Roasted chickpeas
1-15.5 ounce can chickpeas
1/4 teaspoon olive oil, plus more for drizzle
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon paprika 1/4 teaspoon garlic powder

For Hummus
17 ounces hummus, store bought
1 cup cherry tomatoes, halved
1/2 cucumber, cut into 1 inch pieces
3 tablespoons feta cheese
1 tablespoon fresh parsley, chopped De Nigris Balsamic Pearls

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Directions

For Chickpeas
Heat oven to 400 degrees. Drain chickpeas and place on a towel. Place another towel on top of chickpeas and roll around until completely dry. Place chickpeas on a small sheet pan in a single layer, sprinkle with 1/4 teaspoon salt and mix. Bake for 20 minutes. Stir around and bake for an additional 20 mins. Toss with 1/4 teaspoon olive oil, 1/4 teaspoon salt, pepper, paprika, and garlic powder.

To assemble Hummus
Spread Hummus on 2 small plates or 1 large platter. Evenly distribute tomatoes and cucumbers on Hummus. Add a drizzle of olive oil. Top with feta cheese, parsley, and De Nigris Balsamic Pearls. Serve with pita chips and crackers.


Recipe by De Nigris blogger and friend Easy Peasy Pleasy.