Drain and rinse chickpeas and dry on a towel.  Combine flour, paprika, and salt in a large bowl.  Add chickpeas and toss to coat evenly.  Drizzle the olive oil over and stir to coat evenly.  Put onto a baking sheet and bake until extremely crispy in a 400 oven, about 30 minutes.  (Although I think it took mine more like 45 minutes or longer.)  Serve hot.

2. Roasted Garlic White Bean Spread!
2 cans of small white beans, drained – save some liquid
¼ C tahini
¼ C lemon juice
cumin
olive oil
cayenne pepper
black pepper
½ – 1 tsp. kosher salt
2-3 cloves garlic, finely grated (like or a Microplane) and then slowly sauteed in some olive oil on very low heat until golden brown.Combine all ingredients and process in a blender/food processor until smooth.  Add olive oil and bean liquid as necessary to get it smooth and creamy.  Serve with pita bread and carrot sticks.

3. Spicy Walnut Pesto Dip

cream cheese (I used about 1 1/2 boxes)

pesto (about 4-8 T? Start with the smaller amount and keep adding pesto until it tastes like there’s enough)

chopped walnuts (maybe 1/2 C?)

red pepper flakes (to taste)

kosher salt (to taste)

Combine until it tastes delicious!  This is a recipe that I made up, based on an ingredient list from a very expensive dip from Whole Foods.  So I don’t have any specific amounts.  It is really good!  Serve with crackers.

4. Garlic Feta Dip

cream cheese (1 block?)

feta, crumbled

raw garlic, maybe 2-3 cloves or more, through a garlic press

a little bit of milk to help with consistency

Mix until appropriately garlic-y and tangy.  This is best served with water crackers.  Again, I learned this recipe from Kristen and there really aren’t any amounts involved in her recipe. It’s oh so good, but watch out for your breath afterwards!

And now, go forth and make some stomachs happy!