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Hummus Burgers with Spicy Yogurt Sauce Recipe

Hummus Burgers with Spicy Yogurt Sauce Recipe


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These delicious hummus veggie burgers are a cheap alternative to traditional meat burgers thanks to the chickpeas. The refreshing yogurt sauce and crunchy cucumbers add great balance of flavor and texture.

Click here to see 7 Must-Try Burger Recipes.

Ingredients

For the burgers:

  • One 15-ounce can chickpeas, rinsed and drained
  • 3 scallions, roughly chopped
  • 1 garlic clove, roughly chopped
  • Zest of 1 lemon plus juice of ½ (other ½ reserved for yogurt sauce below)
  • ½ teaspoon ground cumin
  • Salt and pepper
  • 1 large egg, beaten
  • ¾ cup bread crumbs
  • Oil, for cooking

For the spicy yogurt sauce:

  • 1 cup Greek yogurt
  • 1 tablespoon harissa
  • Juice from the reserved ½ lemon
  • Salt and pepper
  • ½ tablespoon fresh mint, finely chopped
  • ½ tablespoon fresh parsley, finely chopped

For assembly:

  • 4 pitas
  • 1 cucumber, sliced

Directions

For the burgers:

Add the chickpeas, scallions, garlic, lemon, and spices to the bowl of a food processor. Turn on the processor and blend until fully combined. Transfer the mixture to a bowl and add the egg and breadcrumbs. Cover with plastic wrap and chill in the fridge for half an hour.

Heat oil in a heavy pan over medium-high heat. Form the chickpea mixture into 4 patties and cook for 4 minutes on each side, or until golden brown.

For the spicy yogurt sauce:

Whisk yogurt, harissa, lemon juice, salt, pepper, and herbs in a small bowl to combine.

For assembly:

Cut open each pita and slather halves with yogurt sauce. Top with a chickpea burger and cucumbers and serve immediately.


Yogurt Hummus (no tahini)

This Healthy and Easy Yogurt Hummus is one of my favorite dips to serve on game day, game night, movie night, New Year's eve or party. In fact, this is the best hummus I have ever had and it's actually adapted from a Weight Watchers cookbook recipe.

It only takes 10 minutes to throw together so it's perfect for prepping during busy holiday times. And if you're following the Weight Watchers Program this is a great hummus dip @ 0 (Zero) Points on the blue plan!


Slather Your Veggie Burgers in This Vegan Hummus Sauce

Slather your veggie burgers with this vegan hummus sauce. The oil-free and dairy-free big mac sauce is made out of hummus instead of mayonnaise!

I have a vegan big mac sauce addiction, and to remedy that, I had to make a healthy version. Eating something and enjoying it is not a problem, usually, but it became one eventually! A recipe that makes you eat mayonnaise by the spoonful is dangerous for someone who loves vegan big mac sauce as much as I do.

Even if the mayo I use is vegan, it still contains a lot of fat and a lot of calories! So, I had to make a version that tastes as amazing, but uses no oil! Mission accomplished! It tastes amazing, and now, I can make super healthy burgers without adding 300 calories worth of vegan big mac sauce! Of course, to make these healthy, I would make homemade burgers, and use healthy buns!

In order to make the creamy vegan hummus sauce, all you need is hummus, relish, ketchup, mustard, vinegar, onion powder, garlic powder, salt, and water. Simply combine the ingredients and voila! Bon appétit!

I hope you like this recipe. It’s such a good burger spread or sauce! It could also be used in sandwiches or as a dipping sauce! Enjoy!


Lemon Hummus

We are back from Costa Rica and trying to get organized and recover from a fun trip. I can&rsquot wait to share pictures . I love taking pictures on vacation because it helps me capture the moments and remember the beautiful places we visit. Stay tuned for a recap. But in the meantime I am sharing one of my favorite things. Hummus.

Have you tried Lemon Hummus?

You are probably thinking, well doesn&rsquot hummus have lemon in it? Yes, it does, but today&rsquos version really brings out the lemon, so it is there the minute you take a bite.

I recently tried Sabra&rsquos Lemon Twist Hummus and fell in love. I love lemons more than the average person. I put lemons in my water, tea, on my salads, in soups. You name it, lemon goes in it or on it. When I tried the Lemon Twist Hummus I was immediately sold. It has now surpassed my Roasted Red Pepper Hummus and Spicy Hummus as my favorite hummus to make.

Growing up we ate a lot of hummus and my adulthood is no different. We snack on hummus constantly and use it as a spread for sandwiches and pita wraps. When I make hummus my husband often tells me that it has &ldquotoo much lemon.&rdquo It&rsquos all relative but ok. 😉 I can appreciate that I go overboard with the lemon sometimes.

The problem is, I don&rsquot use nearly as much lemon as I want to. Lemon Hummus has become my new best friend because it gives me an excuse to give that hummus an extra lemony flavor. Now here is the funny part&helliponce Mike tried my Lemon Hummus he actually told me it needed a little more lemon. Isn&rsquot it funny that just the name can change a person&rsquos perception of the food?

Today&rsquos hummus is similar to my Classic Hummus Recipe using chickpeas, tahini, garlic, olive oil and lemon, but it has the juice of one extra lemon and the zest of half of a lemon, plus some lemon zest for garnish. Tahini is paste made from ground sesame seeds. I buy mine at my local Middle Eastern store, but almost all of the grocery stores I have been to carry it in their ethnic foods section.

If you haven&rsquot tried making hummus before it is very simple to do, taking about 10 minutes or less.

If you are looking for other ways to use hummus besides as a dip, stay tuned. I will be sharing a pita wrap in the next few days that incorporates this Lemon Hummus. It makes a great spread on sandwiches and pitas.


Whipping an egg into the filling of these simple, folded dumplings makes them fluffy and moist—and a double hit of soy amps up the umami.

Everyone needs to have a tahini recipe like this one memorized. Whip up a batch and toss it with grains and chopped carrots for a colorful salad, blend it with cooked chickpeas for a quick sandwich filling, or spoon it over blanched kale or broccoli florets set on a bed of brown rice for dinner.

Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes.

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Falafel Wrap with Spicy Hummus, and Seeking out Those Flavors That Elevate and Warm Instead

A falafel wrap with a spicy hummus contains those warming spices that make the body feel alive and vibrant and it's a perfect meal to serve as a reminder that it is better to look for those flavors in life that lift one up and help one to see the potential good in something, rather than to become enslaved to flavors like fear that cause one to see what could be wrong.

It's not that difficult to understand why, by the time one becomes an adult and has gone through a myriad of ups and downs in life (especially the downs), that one would prefer to protect one's self and keep a watchful eye out for any potential troubles that may lie ahead and jump out, sabotaging joy.

It's a form of self-defense, a way of tiptoeing into life looking out for those things that may harm or hurt, for those things that seem wrong with a particular picture in order to try to avoid pain or loss, rather than to be open to and aware of what may be right about it, or at least remain neutral until real cause for suspicion or alarm is revealed.

Just to share openly, I recently realized that perhaps I'd quietly slipped into that mindset a little bit myself when a question presented itself in my mind, almost like a voice asking me, as I sat on my couch watching television.

The question that materialized out of what seemed like the blue was, “Do you tend to look for what's wrong with something, first? Do you look to find a potential problem when examining something?”

"Where did those questions just come from?"

"But I'm a joyful person! I'm an optimist! (Aren't I?)"

And the truth is, I tried to shrug the questions off, forget they even entered my consciousness, but I just couldn't there was something nagging about those questions, something that cut to the very center of me.

They were pointed and demanded my contemplation, and an honest answer from me.

They were attempting to get to the truth.

See, I made the connection in that moment that I had recently experienced several minor instances in a row where I ultimately found that I had jumped to conclusions, had gotten worried, only to have it revealed to sheepish me that it was premature and without merit—my imagination and racing mind had gotten the better of me, causing me undue burden and a feeling of heaviness and stress that ended up being unwarranted.

And it was after those questions presented themselves that I instantly knew that if I wanted genuine relief going forward, then I'd best do a little soul mining about how I'd been approaching things lately.

"What is my mentality about life's experiences?"

"Through what prism do I see things?"

And while it's hard to admit, I realized after sitting and thinking that what I was ultimately dealing with was a "fear of loss".

There's a quiet fear, somewhere in the back of my mind, that all those things that I've so diligently worked for in life, and put my heart and soul into will disappear that perhaps there will be a loss of those people that I love, or that life will somehow be stopped short just when things are getting interesting.

And that's not easy to admit out loud, but it's real.

But here's what I gained from that contemplation: that I have a choice going forward.

I can decide to give more credence to a way of approaching things that involves looking first and foremost at potential problems to be found with something, potential ways that things could crumble.

Or, I can actively pursue the flavors in life that elevate and warm, and contain within them the delicious possibility that things will go splendidly well or even beyond what I had hoped for.

And that is truly what I desire.

I want to go forth into life's experiences as a child would, with eyes big and open, and a willing spirit still brimming with innocence.

I want to be an audience member to a film which I don't yet know the ending of, and feel just fine about that because it's a ride worth taking and being surprised by.

I desire abundance and expansion for my life, not contraction.

Sometimes, however. a little bit of fear can slip in there ever so quietly and wreak some havoc.

It is not a pleasant flavor at all, and I do not wish to experience it on my palate in any perpetual way—at least I firmly know that.

And so for me, I know at that gut level that choosing the flavor of hope and the potential for positive is what is most healthy and therapeutic for my soul and for all of my life's pursuits it is a warming spice that enlivens and awakens, and energizes rather than depletes.

Yes, it'll certainly take some consciousness and some work on my part, but life is all about the “work”.

So in the spirit of all of that, here's a little recipe for a zesty falafel wrap with spicy hummus, full of warming and elevating flavor may it serve as a reminder to take a bite out of life, and to first see all that is right and positive, or at the very least, to see the potential for what could be right.

Taste what's good and pass it on.

Falafel Wrap with Spicy Hummus and Creamy Lemon-Garlic Dill Sauce
by Ingrid Beer

Yield: Makes about 16 falafel patties

Ingredients:

• 2 cups dried chickpeas (garbanzo beans), about 14 ¾ ounces by weight (canned will not work for this recipe!)
• ½ teaspoon baking soda
• ¼ onion, roughly chopped
• ¾ cup roughly chopped cilantro
• ¾ cup roughly chopped flat-leaf parsley
• ¼ cup roughly chopped dill
• 1 tablespoon mint leaves
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 7 cloves garlic
• 2 teaspoons salt
• 1 teaspoon chili powder
• 1 teaspoon baking powder
• 1 ½ tablespoon sesame seeds
• Vegetable oil, for frying
• Pita bread, or flat bread to use as a wrap
• Spicy Hummus (recipe below)
• Creamy Lemon-Garlic Dill Sauce (recipe below)
• Greens, if desired
• Tomato slices, if desired
• Sliced cucumber, if desired

Preparation:

-To make the falafel, add the 2 cups of dried chickpeas into a large bowl, along with the baking soda, and add in enough water to cover them by about an inch or two cover in plastic wrap and allow them to soak for about 16-18 hours out on your counter top.

-Once soaked, drain and pat dry very well with a paper towel add to a food processor, along with the onion, cilantro, and all of the ingredients up and including the chili powder, and process until fairly smooth/finely crumbly, yet well-blended spoon into large bowl, cover, and chill for an hour.

-Once chilled, stir in the baking powder and the sesame seeds, and then, using a ¼ cup scoop, form the mixture into small patties, carefully pressing between your palms (the mixture will be fairly crumbly, but should still hold together well enough if you squeeze the mixture together), and place onto a parchment paper-lined baking sheet to hold.

-Fill a medium sized pot with enough of the vegetable oil to deep fry (I used 4 cups) and with the heat on medium-high to high, bring the oil up to around 375° once hot, carefully lower in a few falafel patties at a time, allowing them to fry for a few minutes until golden-brown remove and drain on a wire rack, and repeat with the remaining falafel.

-To make your wrap, spread some of the spicy hummus on the pita bread, add a few greens plus some tomato slices and cucumber if using, then top with about 2-3 falafel, and drizzle generously with the lemon-garlic dill sauce wrap and enjoy hot. (*You can also cut the fried falafel patties in half, which is something I like to do it's a little easier to make the wrap that way, and easier to bite!)

Spicy Hummus Ingredients:

• 1 (15 ounce) can garbanzo beans, drained and rinsed
• 1 tablespoon tahini paste
• 1 tablespoon Greek yogurt (2%)
• 2 cloves garlic
• ¼ teaspoon ground cumin
• ¼ teaspoon ground coriander
• ¼ teaspoon paprika
• Pinch or two cayenne pepper
• ¼ teaspoon salt
• ¼ cup plus 2 tablespoons olive oil

Preparation:

-Place the garbanzo beans into a food processor along with the remainder of the ingredients up to and including the salt, and process until well blended with the processor running, drizzle in the oil until everything is well combined and smooth keep in a covered container in fridge until ready to use.

Creamy Lemon-Garlic Dill Sauce Ingredients:

• 2 cups Greek yogurt, 2% (or a 16 ounce container)
• 4 cloves garlic
• ½ cup feta cheese crumbles
• Zest of 1 lemon
• 1 teaspoon lemon juice
• 1 teapsoon salt
• Pinch black pepper
• 1 small package (¾ ounce) of fresh dill, chopped

Preparation:

-Place all ingredients up to and including the black pepper into a food processor, and process until smooth and well-blended add in the chopped dill and pulse just enough to incorporate and blend in the dill store in covered container in fridge until ready to use.

About Ingrid Beer

Ingrid obtained her Culinary Arts degree in 2005 after graduating with honors from the California School of Culinary Arts (Le Cordon Bleu program) in Pasadena, CA.

She has had the pleasure and privilege of being the Executive Chef for two substance abuse facilities in Malibu, Ca., as well as a personal chef for private clients.


Ten of Our Favorite Hummus Dishes

When you make meals with hummus, you’re adding some extremely nutritious ingredients, not to mention a delicious flavor. Here are a few of our favorite recipes (view all 38 here):

1. Roasted Butternut Squash + Sage Pizza

Pizza is at the top of the list of our favorite foods. Who doesn’t love a pizza topped with tasty ingredients like cheese, and roasted to perfection in the oven? This Roasted Butternut Squash+ Sage Pizza is made with (you guessed it!) hummus, as well as fresh sage, red onion, pine nuts, and arugula. Mmmm…is it dinner-time yet?

2. Lettuce Tacos with Sriracha Peanut Sauce

Sriracha sauce should be its own food group – we put it on almost everything. The best part is that it’s infused right into the humus you use for this recipe. You just blend up a few tasty ingredients with HOPE Sriracha Hummus, and then drizzle it over your tacos for the perfect dinner or appetizer.

3. Mango Jalapeno Cauliflower Wings

There’s just something so tasty about the mix of sweet and spicy: especially when it’s a sauce on a wing! These cauliflower wings are ridiculously yummy: Made with HOPE Jalapeno Cilantro Hummus blended with mango, they’ve got a bite of spice and touch of sweet. Yum.

4. Dark Chocolate Coconut Galaxy Donuts

Did we mention that you can make sweet hummus dishes as well as savory ones? Oh, and that you can also use it to bake? These Dark Chocolate Coconut Galaxy Donuts are the perfect example of just how versatile this dip is. Oh, and these donuts are exceptionally delectable – we’re sure you’ll love them.

5. Dark Chocolate Neapolitan Ice Cream Jars

Hummus and ice cream don’t sound like a typical combination, but it’s absolutely heavenly. Blend strawberries with HOPE Dark Chocolate Hummus, and layer it with creamy banana for a truly scrumptious (and very pretty) dessert.

6. Dark Chocolate Snickerdoodle Ice Cream Cake

What happens when you mix chocolate, flour, and cinnamon? Why, you get Dark Chocolate Snickerdoodle Cake! The garbanzo bean dip lends the chocolate flavor that your guests won’t be able to get enough of! Layered with creamy ice cream, this cake is perfect for your next birthday party.

7. Spicy Black Bean + Avocado Savory Oats

You don’t often think of savory and oats at the same time – but we should, because it’s delicious. One of our favorite recipes is this one, which uses our spicy avocado dip mixed with goodness like avocados, green onions, cumin, pico de gallo, and yummy spices. It’s a tasty hummus meal for breakfast or dinner!

8. Almond Joy Brownies

Everyone loves brownies (if you don’t, then we’re very confused). But, not everyone loves the sugar and fat, and carbs that usually come with brownies. Thankfully, this recipe comes to the recipe. These dreamy Almond Joy Brownies are vegan – which means they’re actually quite healthy!

9. Loaded Sweet Potato Tots Skewers

Sweet and savory sweet potatoes, dipped in a scrumptious queso sauce (vegan, by the way): Does anything sound more delicious? This is one of our favorite hummus meals. You bake (or grill) these tots to perfection, and your guests will be clamoring for more.

10. Roasted Root Veggie Salad

Believe it or not, you can use humus in salad, as well as other recipes. This Roasted Root Veggie Salad combines root vegetables like beets and squash with a delicious glaze made from our tasty dip. Top it with some ricotta cheese, and you’ve got a healthy and truly tasty lunch or dinner!

There are Countless Hummus Meals

There are so many meals to make with this versatile dip, you very well could eat hummus meals constantly. From tasty breakfast bowls, to sweet desserts, the options really are limitless. Check out our catalogue of recipes – we have over 38, and are constantly trying different combinations and creating new meals with hummus. It’s not just great for using as a dip. Try using it as a crust for your chicken, or adding it to the sauce of one of your broths. We’ve even heard of people mixing it in with their burgers before throwing them on the grill! Here are a few tips to keep in mind as you bake and cook with humus:

– When Baking:

When you use this dip for baking, treat it an alternative to eggs. It acts as a binder, just like eggs do. Except, you don’t have all the extra cholesterol! (It’s also great if you have an allergy to eggs)

– Use this Dip Instead of:

You can use it as an alternative to may or cheese on a sandwich, or as a replacement for salad dressing. You’ll get an extra kick of protein along with added flavor!

There is a countless number of hummus dishes to try for breakfast, lunch, dinner, and snacks. Hummus dinner ideas abound, and we try new recipes all the time, just to keep up.


What does tahini taste like?

On its own, tahini has a bitter flavor. It’s not sweet like most nut butters or seed butters! So, tahini is best when mixed with other flavors, especially an acid like lemon juice which brightens it. If using tahini in a dessert, it works well mixed with a sweetener like maple syrup.

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What is harissa?

As described in The Kitchn, harisa has historically played an important role in Middle Eastern cuisine. This chile paste is made with a combination of several types of spicy peppers and usually has a deep red color. It's quite spicy and a little bit of it goes a long way.


Hummus Recipe Variations:

The sky’s the limit if you’d like to get creative and mix things up with your hummus! Some of my favorite variations include:

  • roasted red pepper hummus: a classic, and even better with some crushed red pepper flakes sprinkled in too
  • pesto hummus: store-bought or homemade, plus maybe an extra garnish of toasted pine nuts
  • roasted garlic hummus: nix the fresh garlic in favor of a few cloves of rich, sweet, roasted garlic


Comments:

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