Inspired by the popular hummus flavor, these super easy veggie patties make a great appetizer or meatless meal.
Author:by Serena Ball, RD
Yield:6 hummus cakes 1x
6 sun-dried tomatoes (dry, not packed in oil)
1 can (16 oz) garbanzo beans, rinsed and drained (or 1 3/4 – 2 cups cooked dried garbanzo beans)
2 cloves of garlic, chopped
1 tablespoon peanut butter (or tahini paste)
1/4 cup dry oats (quick or old fashioned)
1 teaspoon cumin
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 tablespoon grapeseed or canola oil
Place sun-dried tomatoes in a small bowl and cover with 1/2 cup boiling water; let soften for at least 10 minutes. Reserve soaking liquid and chop tomatoes.
Place beans and all remaining ingredients, except oil, in the bowl of a food processor and process until well mixed, but not totally pureed; about 10-15 pulses. (Or use a fork to mash and mix all ingredients in a bowl.) Add sun-dried tomatoes and 1 tablespoon of tomato soaking liquid. Pulse until tomatoes are incorporated. Add more soaking liquid if mixture seems dry. (Mine didn’t need it.)
Let mixture rest for 10 minutes for flavors to meld. While mixture is resting, shape into 6 patties and place on plate.
Heat cast iron skillet over medium-high heat for 90 seconds (to seal non-stick surface.) Add 1/2 tablespoon oil and heat. Fry 3-4 patties in oil about 4 minutes on first side; flip and cook about 3 minutes on second side – or until both sides are dark golden brown. Add remaining oil and repeat with remaining patties.