Hummus Cookies
“Hummus cookies may sound strange but they totally work! Yummy, healthy AND ready in minutes.”
This recipe was created by Vegan Chef Day.
Prep time - 15 minutes
Cook time - 15-20 minutes
Difficulty - Easy
Serves / makes - 10 cookies
Ingredients
100g cooked chickpeas
1 lemon
Pinch of ground cumin
2T light tahini
50g dates, soaked in hot water for 30 minutes
1T rice syrup, more to taste
50g oats
Equipment
Bowl
Hand blender
Zester, fine grater or microplane
Baking tray
Baking paper
Method
Heat the oven to 180c/360f/GM4.
Put the drained chickpeas into a bowl.
Roughly blend the chickpeas using a hand blender.
Zest the lemon, add the zest to the bowl with the cumin, tahini and dates.
Blend the mixture with a hand blender ensuring the dates have broken down and have mixed well with the other ingredients.
Roll the dough into 10 small balls, press them slightly to make a cookie shape.
Put the cookies onto the baking tray covered with baking paper.
Bake for 15-20 minutes until golden and cooked through.
Tips
Rice syrup can be replaced with agave, fruit, date or golden syrup.
Hummus Cookies
Ingredients
- 100g cooked chickpeas
- 1 lemon
- Pinch of ground cumin
- 2T light tahini
- 50g dates, soaked in hot water for 30 minutes
- 1T rice syrup, more to taste
- 50g oats
Method
- Heat the oven to 180c/360f/GM4.
- Put the drained chickpeas into a bowl.
- Roughly blend the chickpeas using a hand blender.
- Zest the lemon, add the zest to the bowl with the cumin, tahini and dates.
- Blend the mixture with a hand blender ensuring the dates have broken down and have mixed well with the other ingredients.
- Roll the dough into 10 small balls, press them slightly to make a cookie shape.
- Put the cookies onto the baking tray covered with baking paper.
- Bake for 15-20 minutes until golden and cooked through.
Notes:
Equipment
Bowl
Hand blender
Zester, fine grater or microplane
Baking tray
Baking paper
Tips
- Rice syrup can be replaced with agave, fruit, date or golden syrup.