This recipe is just amazing. These Chips are crunchy and tastier than real tofu chips. You should definitely give it a try next time you crave some healthier chips.
My friend Christina is leaving soon to go back to her hometown, Australia. She couldn’t carry all her stuff with her, and I told her I would be more than happy to take care of her cooking books. This is where the idea of this recipe comes from. More in details, from The Yoga Kitchen Plan book by Kimberly Parsons.
I love this book. The recipes are so easy and colourful, very inspiring. When I saw this one in particuar, I knew I had to give it a try. And I absolutely have no regrets. It’s delicious. I decided to pair it to some edamame hummus (edamame leftovers from our last Japanese takeout) and it worked so well! Fresh, tasty, crunchy and delicious.
“Greatness comes by doing a few small and smart things each and every day. Comes from taking little steps, consistently. Comes from a making a few small chips against everything in your professional and personal life that is ordinary, so that a day eventually arrives when all that’s left is The Extraordinary.”
Robin S. Sharma
Chickpea ‘Tofu’ Chips with Edamame Hummus
Equipment
- Electric Food Chopper
- Bowl
- sauce pan
- Oven Tray (20×20) – use some foil as a mold if your tray is too big
Ingredients
For the Chickpeas 'Tofu' Chips
- 150 gr Chickpeas Flour
- 550 ml Water
- 1 tsp Salt and Pepper
- as required Turmeric Powder
- 100 gr Almonds
- 2 tsp Paprika (Hot or Smoked)
- 1 tsp Oregano
- 1 tsp Salt
- 20 gr Chickpea Flour
- 50 ml Water
For the Edamame Hummus
- 100 gr Edamame or Peas
- 1 tbsp Tahini
- 1 tsp Salt
- 3 leaves Fresh Basil or Thyme dry is fine too
- to taste Chili Flakes
Instructions
For the Chickpeas 'Tofu' Chips
- Grease the baking pan with some butter or olive oil, in case the baking tray isn't 15×15, use some foil to make a mold.
- Put 150 gr chickpea flour, salt and turmeric in a bowl and slowly add half of the water, whisking to combine the whole time. Put the remaining water in a sauce pan and bring to the boil.
- reduce the heat to mid-low and add the chickpeas flour mixture, beating vigorously for about 10 min, until tick.
- Immediately pour into the baking pan and let it cool for about 45 min.
- Start preparing the crumb. Grind the almonds until fine and put it aside, adding the herbs and spices, on a wide shallow bowl. Line a baking sheet with baking paper. Whisk 20 gr of chickpeas flour with 4-5 spoons of water, to create a smooth loose batter.
- Turn the chickpea 'tofu' square on a bard and cut into sticks. One by one, submerge the sticks into the batter and dip into the almond crumb. Place on the baking tray and bake for 20 min or until golden.
For the Edamame Hummus
- Add all the ingredients in an electric food processor and blend together until smooth.
- Enjoy the Chickpeas 'Tofu' Crisps with the Edamame sauce.
I do have a scientific mind, probably it’s the reason why I love to hide in the kitchen and start creating.
My cooking is healthy, fun and colorful… and really tasty!
What are you waiting for? Grab your apron and start creating with me!
