I don’t know about you, but I always have left-over hummus in the fridge about to go bad. It doesn’t matter if I make it or buy, I can’t quite make it through a container by myself. Maybe that’s the problem; I’m the only one who will eat it at home unless it’s from a specific restaurant. But even then, Mr. M won’t touch it if it smells like garlic when he opens the container. He’s not a big garlic fan. I, on the other hand, love the stuff! And, I love hummus, so I hate when I have to throw it away, which is what I was about to do last Sunday when I thought, “Why not use hummus as the liquid in my ‘4 Ingredient Bean Burger’ recipe?!” So I did.
1 can white bean of choice, rinsed and drained (I used navy beans) ~ 1.5 c
1/4 c hummus (any flavor, but I love extra garlic flavor)
2 T nutritional yeast
1/4 c (heaping) quinoa flakes
Seasonings: granulated garlic, onion powder, salt, pepper
Puree beans (I love using my mini-chopper for this). Remove and add to bowl. Add remaining ingredients and mix throughly. Divide mixture into 4 or 6 equal parts (I like bigger burgers, so I go with 4). Scoop out mixture and form into a ball. Place on foil lined cookie sheet sprayed with cooking spray and flatten slightly. Repeat until all burgers are formed.
Bake at 375F for about 30 minutes. The smaller your burgers, the less time they’ll take to cook. Burgers should be a little crusty to the touch. Remove from oven and allow to cool on cookie sheet for about 5 minutes, or until they’re firm enough to move to a cooling rack.
I love freezing my extra burgers for quick work lunches. I package them in individual zip top bags and thaw on a plate covered with a paper towel for about a minute and a half.
These white hummus burgers are mild enough to be eaten on a bun with your favorite toppings. I’m not much of a bun person, so I loaded mine up with all the fixin’s minus the bread. Add a side salad or a cup of soup, and you’re all set! From ready-for-the-garbage to quick-and-nutritious lunch in about 30 minutes. Love it!