Bacon Falafel Bites With Hummus Recipes

CHOCOLATE HUMMUS WITH CANDIED BACON

Steps:

• For the hummus: In the bowl of a food processor blend the cocoa powder, maple syrup, almond extract, cinnamon, salt and garbanzo beans. Add a little bit of water to adjust the consistency if needed.
• For the bacon: Preheat the oven to 450 degrees F.
• Cook the bacon to desired doneness in the microwave or on the stovetop. Sprinkle the hot bacon with brown sugar then bake for 5 minutes.
• Dip the candied bacon in the chocolate hummus and enjoy!

HUMMUS BOWLS WITH SPICED LAMB

Steps:

• Bring the chickpeas and their liquid to a simmer in a medium saucepan over medium heat. Drain, reserving the liquid. Set aside 1/4 cup chickpeas for topping. Process the remaining chickpeas in a food processor with 1/2 cup chickpea liquid, the tahini, half of the garlic, 2 tablespoons lemon juice and 1/2 teaspoon each cumin and salt to make a silky puree, scraping down the sides as needed, 2 to 3 minutes. If the hummus is too thick, add more chickpea liquid 1 tablespoon at a time; season with salt.
• Heat the olive oil in a large nonstick skillet over medium-high heat. Add the lamb and season with 1/2 teaspoon salt and a few grinds of pepper. Cook until browned, 3 to 5 minutes. Pour off all but about 3 tablespoons drippings. Stir in the remaining garlic, 1 teaspoon cumin, the paprika, cinnamon and allspice; cook, stirring, until toasted, about 1 minute. Add the tomatoes and simmer until thickened, 4 to 5 minutes. Stir in the remaining 1 tablespoon lemon juice and half of the herbs.
• Divide the hummus among bowls. Top with the lamb mixture, the reserved chickpeas, remaining herbs and a light drizzle of olive oil. Serve with pita and cucumber salad.

BUFFALO HUMMUS

Steps:

• Add the chickpeas, hot sauce, olive oil, lemon juice, garlic and some salt and pepper to a food processor and pulse until combined. Taste for seasoning and adjust if necessary, then transfer to a serving bowl. Top with the blue cheese, diced celery and celery leaves. Stir to combine just before serving. Serve with pita chips or celery sticks for dipping.

HUMMUS

Steps:

• Soak the chickpeas in cold water overnight, for 12 hours (does not have to be refrigerated).
• Rinse the chickpeas with cold water. Remove the chickpeas from the water, add the baking soda, mix together and let set for 1 hour.
• Cover the chickpeas with cold water in a large saucepan, and cook over medium heat until the chickpeas are yellow inside (open one to see if yellow), should take 30 to 45 minutes. Put in the refrigerator until they're cold, about 5 hours.
• Then take a food processor and grind the chickpeas until they're brown and soft. Then add the tahini, lemon juice and salt to taste. Grind again for another 5 to 10 minutes. Ready to serve as, or can add the olive oil for topping.

FALAFELS WITH HUMMUS & TABBOULEH

Steps:

• Heat oven to 180C/160C fan/gas 4 and put a non-stick baking tray inside. For the falafels, heat a large non-stick frying pan, add the cumin and coriander seeds and dry-fry until fragrant (1-2 mins), stirring occasionally to prevent burning. Remove from the pan.
• Put the seeds, the remaining falafel ingredients and some seasoning into a food processor and blitz until you have a chunky paste. If it seems too dry, add 1 tsp water and blitz again until you have the consistency of damp sand. Using your hands, divide the mixture into 12 falafel balls and chill for 30 mins.
• Heat a non-stick frying pan. When hot, add the falafel balls, pressing down into the pan to make patties. Leave to cook, without turning, for 2-3 mins, then check to make sure they're brown and crisp. Turn and cook the other side for 2 mins more. Remove from the pan, transfer to the baking tray in the oven and cook for a further 10 mins. Meanwhile, prepare the barley couscous following pack instructions.
• For the hummus, put all the ingredients, except the lemon, into a food processor and blitz to form a stiff paste. With the motor running, slowly add the lemon juice and up to 3 tbsp water to get it to the consistency of your choice.
• For the tabbouleh, mix the olive oil, lemon juice and some black pepper in a small bowl. In a larger bowl, combine the rest of the tabbouleh ingredients, along with the cooked couscous, and add the dressing. Mix well.
• Put aside 4 falafels and 4 tbsp hummus in the fridge for Stuffed Moroccan pittas (see 'goes well with', right). Serve the remaining falafels with the remaining hummus and the tabbouleh.