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