Ingredients
- 1 can chickpeas (13 ounces) drained and rinsed
- 1 tablespoon extra-virgin olive oil
- 1 1/4 teaspoons cumin
- 3/4 teaspoon smoked paprika
- Salt and pepper
- 10 ounces roasted garlic hummus 1 container
- 1/2 cup cheddar cheese grated
- 16 1/2-inch cubes cheddar cheese
- 2 tablespoons cilantro minced
- 1 large egg lightly beaten
- Cooking spray
- Guacamole for dipping
Instructions
- Preheat your oven to 425°F.
- Dry the rinsed chickpeas well with paper towels. Remove any papery skins that fall off the chickpeas. Add chickpeas to a medium bowl.
- Drizzle the olive oil, cumin, and smoked paprika onto the chickpeas and toss to evenly coat. Spread them onto a baking sheet and sprinkle with salt and pepper.
- Bake the chickpeas for 15 minutes, then stir. Bake them another 15 minutes until they are golden brown and crunchy. Let cool for a few minutes.
- Once cooled, put the chickpeas into a food processor and process until crumbly.
- In a large bowl, mix together the hummus, grated cheddar cheese, and cilantro. Add the lightly-beaten egg to the hummus mixture, then add in the chickpea crumbles. Stir until evenly mixed. Your mixture will be quite wet.
- Line a large baking sheet with parchment paper and drop 16 heaping tablespoon-sized balls of the hummus mixture onto the prepared pan. Reserve a little bit of the mixture to help seal the bites after you put the cheese in.
- Press each cheese cube into the center of each ball. Then, use your fingers to press the hummus batter around the cheese, and close off the hole. Repeat for all the bites. If your hands get messy, wash your hands every few bites. If any bites have some of the cheese cube visible, use the remaining mixture to seal the tops.
- Spray the bites with cooking spray and bake for 20 minutes. Then, spray them again and bake an additional 6-8 minutes until golden brown and crispy.
- Serve hot with the guacamole to dip.
