It’s not a secret that I love pickles.
Or really anything pickled, brined, or even slightly seasoned to affect the taste of a zesty dill.
I still think that the Dill Pickle Cashew Butter I made for Heather last spring was one of the better nut butters I’ve ever made. [Although perhaps lacking the mass appeal to fit into the Nutty Butter family…unless as the black sheep left out of the annual holiday card updates.]So when I decided to finally take the plunge and follow in the other healthy living foodie footsteps by actually roasting chickpeas for the first time…I would pat them dry and then soak them* in special dill pickle seasoning.
*Oxymoron? Check! [Maybe. I always get my literary elements a bit confused late at night.^]
^Yes. It has reached 9:00 PM.Now I don’t really need to tell y’all how to roast chickpeas. Those recipes are a dime a dozen–which is an expression at the moment I realize I don’t really understand.By now you can probably figure out that roasting up these little beans results in something highly addictive.
Nope. Dill Pickle Seasoning is all sass and no–gosh darn it. I wish I had a word to describe the taste of vinegar that would rhyme with sass–well, vinegar.The combination of onion, garlic, salt, and dill (with some turmeric, parsley, and pepper thrown in for a little extra oomph) is simply dill-icious.*
Whether on kale chips….*
So just trust me on this. Keep some of this on hand. With this recipe there’s usually plenty to go around.*
Dill Pickle Seasoning
[Double or triple as needed. One recipe is enough for 3 cups of roasted chickpeas.]
2 tsp. dried dill
1 tsp. dried parsley
3/4 tsp. garlic powder
3/4 tsp. onion powder
1/2 tsp. salt
1/8 tsp. pepper
1/4 tsp. turmeric (optional)
Combine all ingredients. Sprinkle liberally on everything.