Pink Hummus & Buckwheat Vegan Burger!
Hey !! I hope you are all doing well!
It’s been a while I haven’t feed this blog with a recipe, so here’s one to feed you guys! This all started with craving a good creamy rich homemade hummus and having half a raw beetroot leftover in my fridge. I thought hey why not mix that together: TA-DA. That’s how pink hummus came to life in my kitchen.
Now, you need to know I like to make my recipes a few times before sharing them with you because I like when they are spot-on taste. It’s not worth sharing something you’ll make and feel a little let down ya know…plus, I actually read my own blog sometimes when I’m a little lazy and blindly follow the recipes because I know they work and I’m all about efficiency. It also means that I can try the recipe in different ways and that is what happened for the second time I made it : instead of using raw beetroot, I used the extracted pulp of beetroot I juiced the day before. Not gonna lie.. pretty proud about this hack cause not only you get about the same result as if you would use normal, but you also reduce waste by upcycling the veggie pulp & fiber that you’d have thrown away. It’s a WIN WIN WIN !!!!
No fear, if you don’t like to juice beetroot, or EVEN, if you don’t like beetroot, you can still make this recipe without it (won’t be as pretty unfortunately, but that’s the price to pay hey!)
Now speaking of THE BURGER. Well, again, that came from having a little look at what was left in my fridge, and utilising the beetroot pulp & leftover cooked buckwheat from my weekly preparations. I wouldn’t say this is my best and tastiest creation, and I would not really eat it plain on its own, but it’s still worth sharing and I think the texture is pretty impressive. If you are in the search for a REALLY tasty veggie burger, then have a look at my ebook TheMindfulLife because I guarantee that one included won’t disappoint!
Most importantly, it’s full of nutrients and oil-free (and gluten-free!) which makes it a way better alternative to store-bought veggie patties (you will also save so much money!). That recipe being a one-time shot and a little experiment, I cannot guarantee the exact quantities and number of burgers you will get, but I would say 2 bigs, or 3 medium!
If you are a visual person & LOVE to see recipes come to life, check out my instagram 😊
Let’s get to the recipe, shall we ?
PINK HUMMUS & VEGAN BUCKWHEAT BURGER (GF, wholefoods)
This will make a lot of hummus & about 2-3 veggies burgers.
For the Pink Hummus:
1.5 cup of cooked chickpeas (if you are using canned, rinse them well!)
1 small clove of garlic
Juice of half lemon
3 heaped table spoon tahini (sesame paste)
1/2 cup (50g) beetroot (about half raw, or pulp)
About 1 tablespoon olive oil
A good pinch of salt
An expresso shot of water (no coffee here!)
For the burger
1 cup (100g) of shredded raw beetroot, or 1 cup of beetroot pulp.
1 cup (240g) of cooked buckwheat
1 flax egg (1.5 tbsp flaxmeal + 2 tbsp lukewarm water mixed)
1/4 cup (30g) buckwheat flour
about 5tbsp water water
1 tsp curry powder
1 tsp cumin
1 tbsp tamari or soy sauce
a handful of pumpkin seeds
Extra: Burger Bun, Avocado, Fresh Sprouts…
1. To make the HUMMUS: Either use canned chickpeas that you drain and rinse well, or cook them by yourself by soaking them about 5h in water before cooking about 1h15 in water. Then mix all ingredients in a food processor. I suggest you grate the beetroot if you are using raw beetroot, as it will blend more easily. Let the food processor go for at least 4 minutes to have a really smooth result !
2. Prepare the flax egg by mixing water & flax meal and let it aside to thicken for a few minutes.
3. In a big bowl, mix the beetroot with the buckwheat and the spices
4. Add the remaining ingredients, finishing with water tablespoon by tablespoon so you can adjust and see you may need a bit less (or more!). The “dough'“ should hold together without being to wet either, if that’s the case, correct with a bit more flour.
5. Use your hands to shape the burgers and cook them on Parchemin paper in the oven at 180°C for 15minutes each side. Alternatively, you can cook them in a pan with a bit of oil!
Assemble your burger in a bun with the hummus, avocado & extra veggies and enjoy !
And that's about it for this recipe! So easy peasy right ? I was super stoked with how all turned out! You can keep everything in airtight container in the fridge or enjoy with your friends & family!
I hope you can try this recipe soon and let me know your thoughts below in comments, or snap a photo and post it on social media & tag me @amelietahiti so I can see and share!
Don't forget I have way more healthy & yummy recipes to share with you in my ebook TheMindfulLife, as well as on instagram so be sure to have a look at both!
I also recently posted a new PANCAKES recipe video on my youtube Channel, if you’ve missed it, here it is:
Lastly, because I will get asked I’m sure! The wooden bowl comes from CoconutBowl with who I often work with so I have a little code for you to have a discount : AMELIETAHITI (this code is affiliate).
Lots of love,