Cooking, Baking, & Photo-taking

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A Chickpea kind of day… February 8, 2011

Filed under: Cooking,Photo-Taking — Angie S @ 5:37 pm

Yesterday I was in the mood to make some hummus, and then I decided I needed something quick for dinner before Lily’s puppy training class, so I made chickpea burgers.  You could say yesterday was a Chickpea kind of day for me.

Honestly I bought my food processor because –I Love Hummus– and I figured it would come in handy for other things as well.

I used 2 Rachel Ray recipes:

Greek Hummus – Printable Version (Rachel Ray)


1 can chick peas (15 ounces), drained

2 lemons

1 sprig fresh oregano, leaves chopped

1 clove garlic, finely chopped

Salt – to taste

2 rounded tablespoons tahini paste

A handful fresh flat leaf parsley

1 sack pita chips, sea salt variety (such as Stacy’s brand)


If you plan on trying this recipe out, be sure to save old hummus or takeout containers of appropriate size that would be good to store the hummus.


Combine chick peas, juice of 1 lemon and oregano in food processor. Mash garlic into paste with some salt

pressing under the flat part of your knife then add garlic to processor along with tahini paste and parsley.

Process hummus until smooth (add a splash of water if too thick).

Chickpea burgers – Printable Version (Rachel Ray)

It really looks like an english muffin in this pic…lol 😉


One can chickpeas (15 ounces), rinsed and drained

One can diced green chilies (4 ounces)

2/3 cup packed flat leaf parsley leaves

2/3 cup breadcrumbs

Salt and pepper

1 large egg, lightly beaten

2 tablespoons vegetable oil

4 thin slices cheddar cheese

4 hamburger buns

Dijon mustard, ketchup or mayonnaise, for serving


I think these burgers could have been more flavorful.  Maybe adding a little onion to the mix or cheese inside of the burgers would have done the trick.  I have to think more about it for next time.


In a food processor, pulse the chickpeas, green chilies and parsley until finely chopped.

Transfer the mixture to a medium bowl and stir in the breadcrumbs and salt and pepper, to taste. Stir in the egg and form the mixture into four patties, each about 2/3-inch thick.

In a large skillet or grill pan, heat the vegetable oil over medium-low heat. Cook the burgers for four minutes, then flip and cook them for 3 minutes more.

Top the patties with the cheese slices for the last minute of cooking. Serve the cheeseburgers on the hamburger buns with mustard, ketchup or mayonnaise.


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