Wednesday, May 4, 2011

Hummus Cakes

These were yummy, however I did not care for them reheated!  Another great recipe from veg times magazine.  Click here to see orginal recipes.

Serves 6
  • 2 15-oz. cans chickpeas, drained and rinsed, divided
  • 4 green onions, white and green parts, chopped (about 1/2 cup)
  • 1/4 cup tahini (or unsweetened peanut butter)
  • 2 Tbs. lemon juice
  • 1 Tbs. olive oil
  • 2 cloves garlic, minced (about 2 tsp.)
  • 1 tsp. lemon zest
  • 1 tsp. salt


  1. Preheat oven to 350F. Process 2 1/4 cups chickpeas, green onions, tahini, lemon juice, olive oil, garlic, lemon zest and salt in food processor until coarsely chopped and combined. Transfer to bowl, and stir in remaining chickpeas.
  2. Coat baking sheet with cooking spray. Shape chickpea mixture into 12 patties. Spray tops of patties with cooking spray. Bake 30 minutes.
  3. Serve warm or at room temperature.