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.

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)

Place first 5 ingredients in a food processor; process until smooth.



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).

Cook 4 minutes on each side or until golden and thoroughly cooked.

Remove from pan; keep warm. Repeat procedure with 2 teaspoons oil and remaining batter. Sprinkle fritters with 1/4 teaspoon salt.

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.