This delicious, crunchy snack pairs fried garbanzo beans with lemon-pepper and Creole seasonings. You'll know the garbanzo beans are done frying when they begin to jump around the skillet!
This was good! Cooked for about 20 minutes to get them all crunchy. Used other seasonings and a bit more oil.
Read MoreWell, they did jump in the pan...but they weren't very crunchy at all (actually, they had the consistency of a raw chick pea - and I cooked them much longer than it said). I might have been expecting too much - I think the term 'snack' led me to believe that they would be something you could make and then take for lunches or snacks...it's really an eat-it-hot sort of dish. It was okay for what it was - my boyfriend really liked them - but I think those chick peas would have been better used in hummus.
Read MoreWell, they did jump in the pan...but they weren't very crunchy at all (actually, they had the consistency of a raw chick pea - and I cooked them much longer than it said). I might have been expecting too much - I think the term 'snack' led me to believe that they would be something you could make and then take for lunches or snacks...it's really an eat-it-hot sort of dish. It was okay for what it was - my boyfriend really liked them - but I think those chick peas would have been better used in hummus.
Meh :-S Not really my bag, I should have tried making hummus like some other reviewers suggested.
This was good! Cooked for about 20 minutes to get them all crunchy. Used other seasonings and a bit more oil.
the traditional way to make this is to deep fry well soaked but *not* cooked garbanzos.
The flavor was good but i could not get the chick peas crunchy. I cooked them alot longer then the recipe says but just ended up burning some of them.
it took for ever to cook and ended up burning. would have been better deep fried...but i don't deep fry anything. won't make a agian :(
I agree with the previous review. However, I took the beans and used them to make hummus out of - it's pretty good! 1/3 cup tahini, 1/4 cup lemon juice, 1 teaspoon salt (although I would use a bit less, or none at all, the lemon pepper and creole seasoning adds enough salt), 2 gloves garlic (although, I might use less than this too). I also had to add some water, I think the cooked beans were harder to blend.
I tried the Jumpin Chickpeas and they were delicious. Thanks for the recipe in my box
My chickpeas never actually jump (man was I disappointed the first time!), but the end result is always very tasty. I make this as a snack to take to work and it keeps well for a few days afterwards. My only suggestion to other is to coat the beans with olive oil prior to adding to the pan. It seems to help crunch them up a bit more.
