If you start with dried beans in this salty-sweet snack, make sure to cook them until they are very tender. If making these for a kiddo under one, use maple syrup instead of honey or skip the sweetener all together.
- Preheat oven to 325 F.
- If desired, rub the chickpeas in a clean kitchen towel to remove the skins. (You don’t have to do this, but you may want to if you have a toddler who’s particularly sensitive to textures.) Discard the skins
- Stir together all ingredients in a medium bowl. Spread on a baking sheet or baking dish and bake for 12-15 minutes. Serve warm or at room temperature, smashing beans slightly for younger eaters if desired.
Store in an airtight container in the fridge for up to 3 days. Reheat briefly for 15 seconds in the microwave or serve cold.
Add 1 teaspoon sesame seeds before baking for extra flavor and good fats.
Mash the baked beans completely with a fork or in the food processor and spread on buttered toast.