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Banana Chickpea Rounds.

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Estimated preparation time: 45 minutes

Kitchen tools needed:
- Mixing bowl
- Blender or food processor
- Baking sheet
- Parchment paper
- Knife

- 3 ripe bananas
- 750 ml canned chickpeas, drained and rinsed
- 1/4 cup tahini
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- Salt and pepper, to taste

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Cut the bananas into chunks and place them in a mixing bowl along with the chickpeas. Mash the bananas and chickpeas together with a fork until they are well combined, but still slightly chunky.
3. Add the tahini, olive oil, lemon juice, minced garlic, cumin, smoked paprika, salt, and pepper to the mixing bowl. Mix everything together until well combined.
4. Transfer the mixture to a blender or food processor and blend until smooth.
5. Use a spoon or cookie scoop to portion the mixture onto the lined baking sheet, making 1-2 inch sized rounds.
6. Bake the rounds for 20-25 minutes, or until lightly browned and crispy on the outside.
7. Serve the banana chickpea rounds as a snack or appetizer, either plain or with your preferred dip on the side. Enjoy!

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