How can i turn raw chick peas into a yummy snack?? i bought raw ones by mistake :(?

Question

And how could i flavor them, any ideas for flavour???

Answer 1

raw chick peas need first to be COOKED!!!

SO: put in pan, cover with water, soak 1 night. Next day, drain, rince, cover with water again, boil 1 hour. (check there is still enough water now and then...).
Then, you should be able to follow any normal recipe, recipezaar has 35 recipes of snacks using chick peas. The most common is making Hummus, a middle-eastern dip made using mashed chick-peas, garlic and sesame seeds paste (called tahini). you can sub tahini with peanut butter... then use as a dip with bread or veggies.

Answer 2

Dump the chickpeas into a food processor and make hummous.
Drain chickpeas
3 cloves garlic
1/2 tsp cumin
1/2 tsp red pepper
2TBS peanut butter or tahini paste
process till smooth while drizzling in olive oil to desired consistancy
dip your pita or veggie stix or spread on sandwich

Answer 3

I like to roast them till they get crunchy and sprinkle pepper or something hot and spicy over them like cayenne pepper or chili powder.

Soak chick peas in enough water to cover overnight. Drain, rinse, and place in a pot with enough fresh water to cover. Bring to a boil, turn down, and simmer for 10 minutes. Drain.

Spread the beans in a single layer on a lightly oiled cookie sheet. Roast at 350F for about 45 minutes or until golden and crispy all over, stirring several times while roasting. Cool thoroughly, then store in plastic bags or containers and


you can make some Hummus with them

Hummus From Food Network Kitchens





1 (15-ounce) can chickpeas, rinsed and drained
3/4 cup water
1/2 cup tahini
5 tablespoons plus 2 teaspoons freshly squeezed lemon juice
1 1/4 teaspoon kosher salt
1 clove garlic
3 tablespoons extra-virgin olive oil, plus more for serving
Freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley leaves
Serving suggestion: Assorted flat breads, and brine-cured olives

In a food processor, combine the chickpeas, water, tahini, 5 tablespoons lemon juice, salt, and garlic and puree. While the motor is running, pour in the olive oil and process until fully incorporated. Season with pepper, to taste. Store in the refrigerator for 6 hours, for the flavors to come together.
When ready to serve, remove the hummus from the refrigerator and stir in the remaining 2 teaspoons lemon juice and parsley. Transfer to a serving bowl or platter and drizzle with olive oil. Serve with flat breads and olives. Store any leftover hummus in the refrigerator for up to 2 days.


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Answer 4

A raw chef told me they're toxic raw. I'd buy dry, then soak & sprout and eat the sprouts, I read that in Rose Lee Calabro's book.

Answer 5

You can't eat raw ones, you need to soak and boil them first, the instructions will be on the packet. They taste great cooked with tomatoes and basil, or think curry spices, or Moroccan.

Answer 6

Soak them, fry them and then add salt. Lovely TV snack.