Hummus is usually something we think of as a finished product. But what if instead, it becomes an ingredient? What if it lends its garlic and creaminess to a mixture, yielding an end result greater than the sum of the parts? Gives these a try and see just how versatile hummus really is! And if you feel daring, switch up from the classic by using an edamame hummus or a roasted red pepper variety.
Yield: 6 patties
What you need:
- 1 cup old-fashioned rolled oats
- 1 onion, finely diced, minced or grated
- 1 cup water
- 1/2 cup hummus, preferably something a bit stiffer and home-made
- 1/2 cup finely chopped fresh parsley (optional, I like the green flecks. Any herb you like would also be fine instead)
- 1/4 cup seasoned breadcrumbs (mine had garlic powder and herb salt in them, but you could use Italian seasoning or jerk spice for something different)
- 1 teaspoon ume plum vinegar (optional)
- salt and pepper as desired
What you do:
- Preheat the oven to 375 F and line an 11×17 pan with parchment paper or a silicone liner.
- In a small pot, combine the rolled oats, finely diced onion and water. Add a bit of salt (I used about 1/4 teaspoon, but it’s up to you how much you want. You could also omit the salt and replace the water with a salted vegan bouillon you like for some added flavour.) Bring to a boil and then reduce heat, cover and cook until all the liquid is absorbed – about 10-12 minutes. Remove from heat, uncover and let cool a bit.
- To the pot with the cooked oats and onion, add the hummus, breadcrumbs and ume plum vinegar (if using). Mash it all together with a fork into a sticky and uniform mass. Add the chopped parsley, if using, and mash to evenly distribute throughout.
- Once it’s cool enough to handle, shape the mixture into 6 patties, about 1/3 cup of mix each. It will be sticky work as these are designed to be a tender patty on the inside, if necessary wet your hands lightly to help with the sticking (though this can make the mixture a bit looser). If it won’t hold together, your hummus may have been a bit thinner or creamier. To fix this, you can add more breadcrumbs, a tablespoon at a time, until the shape will hold. Refrigeration for a couple of hours can also help if you want to avoid adding more crumbs, as this will cause the oats to congeal and form a more solid mass.
- When the patties are shaped and on the pan, bake for 15 minutes. Remove from the oven, flip them over and then put them back in the oven for another 15 minutes.
- Serve immediately or cool completely and then store in the fridge or freezer until ready to use (reheat first…). A nice way to plate them is in a shallow dish with a sea of soup or sauce swimming around them!