Have you ever made huge quantity of hummus and ended up with a truckload of hummus? You freeze them, have them for a week in wraps, as spreads, dips, in salads and still have some leftover. You stare at it, it smiles and says,’Please,Don’t throw me away’. And you’re like ‘What do I do with leftover hummus?’. I think I have a genius solution to it 🙂 This is what they look like
Last week, I made this super-healthy green goddess hummus that sneaks superfood into your hummus and I had a big bowl leftover. And I was going through my blog, checking my quinoa fritters and it was an ‘Eureka’ moment. Added the hummus to some cooked quinoa, some spices, shaped them as patties and that’s it 🙂 Super easy, YUM <3
- Cooked white quinoa-1 cup and a half
- Hummus-1 cup [I used green goddess hummus-you could use my popeye hummus/any normal hummus]
- Onion-finely chopped-1/4 cup
- Garlic-3 pods [optional-your hummus has it already]
- Turmeric-1/2 tsp [great way to sneak some turmeric in]
- Ground red chili-1 tsp
- Coriander, Mint leaves /Parsley-1 Tbsp each
- Chickpea flour-1/4 cup [or more rice flour]
- Rice flour-1/4 cup
- Salt-to taste
- Juice from 1 Lemon-to drizzle on top [optional]
- Coconut oil-for roasting these beauties
- Cook white quinoa as per instructions ( I use 1 cup quinoa, 2 cups water. Bring water to boil, add salt and add quinoa. Cook for 10 mins and cover and off heat, let it sit for 20 minutes-it absorbs water)
- Now, add everything together except lemon juice and coconut oil.
- Shape them as patties/cakes. Drizzle coconut oil and cook them over low-medium heat on a griddle.
- Squeeze some lemon juice and serve hot.
- Texture: They are soft, yet slightly crunchy on the outside and full of flavour
- If runny, add more flour in.
- If not low,medium flame, they wont cook through
- 1 tsp chili powder was for my spice-loving husband. Reduce by 1/2 for mild
- Make them thin, wait for them to cook and then flip.
Do you love quinoa? Why not try these red-quinoa sweet potato fritters