Hummus…fritters

I was in the mood for hummus the other day, and my husband asked if I wanted anything from Costco when he was making a trip. This is a bad combination. I should have simply made my own in a smaller quantity, but instead I ended up with the giant container.

Not that I’m complaining–I love hummus (don’t we all?). However, someone subsequently advised me that it says on the container to consume within 7 days of opening. I already weighed in about the news that “Best By” dates are subjective and unregulated, as reported by the NRDC. I’m sure that hummus tastes a bit better when freshly opened, but I’ve eaten from plenty of containers of hummus over much longer periods of time.
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It was great timing to receive the latest Cooking Light magazine and find a recipe that uses hummus in a different way, to make a composed entrée.

Hummus Rice Fritters with Mediterranean Accompaniments
From Cooking Light magazine
Makes at least 8 fritters

Fritters:
1 1/2 Cups leftover cooked brown rice
(could be from a pre-cooked packaged, made immediately before, or made a previous day!)
1 Cup prepared hummus (feel free to vary with flavored hummuses if that is what you have)
3 Tablespoons flour, all-purpose or cake
1/8 teaspoon ground red pepper
1 large egg white
4 teaspoons extra-virgin olive oil
1/4 teaspoon kosher salt

Salad/Pita Accompaniments:
2 Cups baby arugula
1 Tablespoon extra-virgin olive oil
1 Tablespoon fresh lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 Cup cherry tomatoes
, halved
1 Cup cucumber, peeled and thinly sliced
1/2 Cup thinly sliced red onion (optional; I did not use)
1 ounce goat cheese, crumbled-about 1/4 Cup (optional–not as necessary if using the yogurt sauce)

I used a "brown rice medley"

I used a “brown rice medley”


Place first 5 ingredients in a food processor; process until smooth.
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Does anyone have ideas, in general, for putting one egg yolk to good use, so I don't have to toss it?

Does anyone have ideas, in general, for putting one egg yolk to good use, so I don’t have to toss it?


Heat a large nonstick skillet over medium heat. Add 2 teaspoons oil to pan; swirl to coat. Add 4 (1/4-cup) batter mounds to pan, pressing each with the back of a spatula to flatten slightly (you may want to spray the spatula with oil or cooking spray so it doesn’t stick).
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Cook 4 minutes on each side or until golden and thoroughly cooked.
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Remove from pan; keep warm. Repeat procedure with 2 teaspoons oil and remaining batter. Sprinkle fritters with 1/4 teaspoon salt.
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Combine 1 tablespoon oil, 1/4 teaspoon salt, lemon juice, and black pepper in a large bowl, stirring with a whisk. Add arugula, cherry tomatoes, cucumber, and onion; toss gently to coat.

The reviews suggested a sauce, like one might have for falafel, and using pita. Turns out I had everything on hand. Feel free to adjust this to taste, of course, if you hate cilantro or find the lemon a little strong like I did. Greek yogurt is already tangy so I knocked the quantity down a bit. Otherwise, I find that garlic or garlic powder helps balance it out 🙂

Yogurt Sauce
from Food Network/Guy Fieri

1/2 Cup plain Greek yogurt
1 teaspoon lemon zest
1 teaspoon lemon juice
, freshly squeezed
2 teaspoons cilantro leaves, freshly chopped
1 teaspoons parsley leaves, freshly chopped
1/4 teaspoon ground cumin
Kosher salt
, as needed

Serve salad, yogurt sauce, cheese (if using), fritters and pita halves on a platter. Stuff filling into pita halves as desired and consume immediately.

Sad arugula. Still delicious!

Sad arugula. Still delicious!

6 thoughts on “Hummus…fritters

  1. Save egg yolk in small container. Next time you add eggs to a recipe, or scramble eggs, throw the extra yolk in. It won’t make a bit of difference, recipe wise, or taste wise.

  2. That looks delicious. Although I have to admit I never would have made it, thinking that the description sounded strange. You are such an adventerous cook! Nice.

  3. Pingback: Orange and Green, Two Ways | Make Haste Not Waste

  4. Pingback: Cucumber Berry Smoothie |

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