-
1
Preheat oven to 425 degrees F.
-
2
Dump rinsed chickpeas onto a paper towel and dry well.
-
3
Remove any of the papery skins that fall off the chickpeas, and then place them into a medium bowl.
-
4
Drizzle olive oil, cumin and smoked paprika onto the chickpeas and toss to evenly coat.
-
5
Spread them onto a baking sheet and sprinkle with salt and pepper.
-
6
Bake chickpeas for 15 minutes, stir, and then bake another 15 minutes until they are golden brown and crunchy.
-
7
Let cool for a few minutes.
-
8
Once cooled, put the chickpeas into a small food processor (mine is 3 cups) and process until crumbly.
-
9
In a large bowl, mix together hummus, grated cheddar cheese and cilantro.
-
10
Whisk egg in a small bowl, and then add it into the hummus mixture.
-
11
Finally, add in the chickpea crumbles.
-
12
Stir until evenly mixed.
-
13
Your mixture will be quite wet.
-
14
Line a large baking sheet with parchment paper and drop 16 heaping tablespoon-sized balls of the hummus mixture onto the prepared pan.
-
15
You should have a little bit left over to help seal the bites after you put the cheese in.
-
16
Press one of the cheese cubes into the center of a ball, use your fingers to press the hummus batter around it, and seal the hole.
-
17
Additionally, form the balls into a circle with a small spoon.
-
18
Repeat for all the bites.
-
19
It will be messy.
-
20
I found it helps to wash your hands every few bites.
-
21
If any bites have some visible cheese, use the remaining mixture to press on top.
-
22
Spray the bites with cooking spray and bake for 20 minutes.
-
23
Then, spray them again and bake an additional 68 minutes until golden brown and crispy.
-
24
Serve immediately with guacamole to dip.
-
25
Devour!
