Hummus Balls

If you make hummus from scratch, there’s bound to be some left over.

Hummus Balls
makes approximtely 16 balls

4-5 cups red curry hummus
1 onion, finely minced
5 cloves garlic, finely minced
olive oil, as needed
2 cups corn tortillas, ground to crumbs
1 egg, optional (I didn’t use one.)

In a small sauté pan, sauté onion and garlic in a drizzle of olive oil.  Let cool.

In a large mixing bowl, combine hummus, tortilla crumbs, and cooled onion mixture.  Stir well to combine.  Form balls or falafel shapes.  Bake at 375 degrees F for 45-55 minutes.  Balls should be golden at the edges.  If desired, brush balls with olive oil at the 30 minute mark for crunchier balls.

Red Curry Hummus
makes 1 large casserole dish

1 lb chickpeas, soaked overnight
4 cups chicken broth
1/4 teaspoon baking soda
1 onion, quartered
4 cloves garlic, sliced
1 Tablespoon red curry paste
1/3 cup peanut butter
2 Tablespoons olive oil
1/2 heaping teaspoon fine sea salt
1/2 teaspoon black pepper

roasted peanuts, chopped, to garnish

In a large dutch oven, bring chicken broth, chickpeas, onion, garlic, 2 cups water, and baking soda to a boil.  Reduce to a simmer and cook until tender.  (approximately 2 hours)  Let cool.  Strain and reserve broth.

In a food processor, combine chickpea mixture and all remaining ingredients.  Process to a chunky paste.  Sprinkle top with chopped peanuts.