Make sure you subscribe to my newsletter to get your copy of 10 Easy Recipes For The Gluten-Free Beginner.
These Hummus Burgers happen to be our new favorite veggie burger. And they’ll soon be yours too!
I don’t know about you, but I could go through a bowl of hummus in one sitting (just ask my Mom and my friend Heidi; I always steal their hummus).
My kids will happily eat plain old chick peas, and even the odd dollop of hummus. This makes me very happy because chick peas are super nutritious. Did you know they’re extremely high in insoluble fiber? Which means they can help lower cholesterol and blood sugar levels. Being so high in fiber, they can also help lower your chances of colon problems; specifically colon cancer.
We find eating healthier through the holidays is easy, as long as you have healthy and delicious food to bring traveling and party-hopping.
Have you ever noticed how people ALWAYS go for your healthy additions to the potluck table? I take that as a huge compliment (as long as there’s enough left for me and my family).
Hummus Burgers –Naturally gluten-free and vegan
These gluten-free and vegan Hummus Burgers are the perfect addition to any holiday party menu.
½ cup chopped leeks
1 large clove of garlic
2 cups cooked chick peas
¼ teaspoon freshly ground pepper
½ teaspoon sea salt or Herbamare
2-3 tablespoons chopped cilantro
½ teaspoon paprika
½ teaspoon ground cumin
3 tablespoons lemon juice
4 tablespoons tahini
1 tablespoon ground chia combined with ¼ cup water
1. Grease or line a baking sheet with parchment. Preheat the oven to 350 degrees.
2. Add all of the ingredients to the bowl of your food processor. Pulse until well combined. Place mixture in the refrigerator for at least twenty minutes.
3. Remove from the fridge and shape into desired patties. Mixture will be fairly wet so I usually oil my hands when shaping patties. Place on prepared baking sheet.
4. Bake at 350 degrees for 20 minutes. Flip and cook for another 10 minutes. Alternatively you could dehydrate these burgers at 115 degrees for 2 hours. Flip and dehydrate until firm (usually another 2 hours).
Yield: 8 veggie burgers