1 gallon cold water
1 bunch thyme
1 head garlic
1 leaf bay
2 tbs salt
1 lb dried garbanzo beans
1 tbs olive oil
1 lemon juiced and zested
1 tsp mustard powder
1 1/2 tsp salt
1/2 tsp fresh cracked black pepper
Perform a hot soak on the beans by placing cold water, thyme, garlic, bay and 2 tbs salt to a boil in a large stainless steel pot. Remove from the heat, add garbanzo beans and let soak (under refrigeration) overnight.
Preheat oven to 375 degrees and grease a large baking sheet.
Drain beans thoroughly, then pour onto a towel lined baking sheet and blot with a towel to dry thoroughly.
Transfer to greased baking sheet and bake until GBD (golden brown and delicious) and crispy, or about 45 minutes, turning the pan and shaking every 15 minutes. Turn off oven.
Mix remaining ingredients on a small mason jar by shaking vigorously then sprinkle over beans and shake to coat. Transfer bake to the baking sheet and return to the oven (which is still off) with the door ajar to cool and dry completely.
Keep for up to 1 week in an airtight container, if you can wait that long.