Two Pea Hummus

Here's what you'll need:

• 1 can of chickpeas, drained and rinsed
• 1 cup of frozen (or fresh) peas, thawed
• 4 tablespoons of olive oil
• 2 tablespoons of tahini 
• Juice from 1/2 of a small lemon
• 1 garlic clove 
• Salt and pepper 
• Garlic powder

Instructions:

1. Take out a flat baking sheet, line with aluminum foil and preheat your oven to 425 degrees.
2. Open your can of chickpeas, drain and rinse them. Dump into the center of the baking sheet.
3. Drizzle 1 tablespoon of olive oil over the chickpeas, then roll them around to coat evenly. Generously season with salt, pepper and garlic powder. 
4. Place the chickpeas in the oven and bake for 30-35 minutes, shaking up the baking sheet every 10 minutes to allow them to evenly roast.
5. Remove from chickpeas from the oven when they appear nice and toasted. Allow them to cool off for about 10-15 minutes.
6. Measure out 1 cup of the roasted chickpeas and drop into the bowl of the food processor with all of the other ingredients.
7. Blend until combined. Garnish with olive oil, remaining toasted chickpeas and serve!

This is a Mal Beck original.