Spicy Roasted Chickpeas & Aquafaba Whiskey Sour

Serves: Four | Prep: 10 min | Cook: 35 min

Ingredients:

Spicy Roasted Chickpeas:
1 can chickpeas, drained, reserve juice
1 Tbsp olive oil
½ tsp cumin
½ tsp paprika
¼ tsp garlic powder
¼ tsp chili powder
¼ tsp salt
¼ tsp pepper

Aquafaba Whiskey Sour:
1 Tbsp sugar
2 oz whiskey
1 oz freshly squeezed lemon juice
2-3 dashes angostura bitters
2 Tbsp aquafaba, liquid from the can of chickpeas

Garnish:
Orange twist
Maraschino cherry

Directions:

Spicy Roasted Chickpeas:
Preheat oven 400F/200C. Line a baking tray with baking paper.

Place drained chickpeas between two pieces of paper towel and dry slightly, by roll back and forth. Transfer to the prepared tray. Drizzle with olive oil, cumin, paprika, chili, garlic powder, salt and pepper.
Mix well. Roast 35-40 minutes, stirring halfway through, until crisp and dry. Let cool before serving.

Store in the refrigerator, in an airtight container for up to 1 week.

Aquafaba Whiskey Sour:
Place sugar on a small plate. Rub the rim of the glass with a lemon wedge, dip the rim into the sugar.

In a shaker filled with ice add whiskey, lemon juice and bitters.
Shake vigorously, pour into the prepared glass and garnish.

More Delicious Recipes:
Orange Whiskey Sour Pitcher
Whiskey Dogs & Whiskey Amaretto Sour