Mediterranean Hummus Bowl with Crispy Chickpeas & Feta

Instructions

1. Preheat oven to 375 degrees. Drain and rinse garbanzo beans thoroughly. In a food processor, blend 2 cups garbanzo beans until powder-like, scraping sides as needed, about 3–5 minutes.
2. In the same food processor as the blended garbanzo beans, add lemon juice, tahini, garlic and roasted peppers. Blend for 5 minutes. Add ice cubes and blend 3 additional minutes until thick and smooth.
3. On a kitchen towel, pat dry remaining garbanzo beans with paper towel removing skins, when possible, 1–2 minutes.
4. In a medium bowl, combine dried garbanzo beans, olive oil, cumin and paprika. On a parchment-lined sheet pan spread mixture on a single layer.
5. Bake garbanzo beans 45–60 minutes until crispy and dry, shaking pan every 15 minutes. Remove from oven and allow to cool 30 minutes.
6. In 4 shallow bowls, spoon 1/4 cup hummus. Assemble remaining ingredients on top of hummus as desired, garnish with chopped parsley and crispy garbanzo beans.