Step 1

Pre-heat the oven to 400 degrees F.  Line a large baking sheet with a non-stick mat or parchment paper.

Step 2

Wash green beans and cut the stems off.

Step 3

Place panko in a large shallow bowl or on a plate.  Season with garlic powder, smoked paprika and salt (about 1/4 teaspoon each) and mix until combined.

Step 4

Drain the chickpeas and pour the chickpea liquid (aquafaba) into a large bowl.  Beat with an electric mixer on high until white and fluffy, 3-5 minutes.  It’s ok if part of it is still liquidy at the bottom, you just need most of it to be white and fluffy.

Step 5

Dip a green bean into the aquafaba, transfer it to the panko and gently coat it.  Place green bean on the baking sheet and repeat until finished.  I find it best to handle the green beans by the ends so you don’t mess up the panko coating.

Step 6

If desired, spray the tops of the green beans with cooking spray.  Bake green beans until crispy and starting to brown, about 10 minutes.  Let green beans cook for about 5 minutes before eating.

Step 7

Make the dip while green beans are baking.  Add all dip ingredients to a blender and blend until smooth.  I like to garnish my dip with a little smoked paprika and fresh herbs.