I received free samples of Sabra mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Sabra and am eligible to win prizes associated with the contest. I was not compensated for my time.
If you’re trying to reduce your consumption of animal products and eat more plant-based foods, Sabra hummus can help. The main ingredient in Sabra hummus is chickpeas (also known as garbanzo beans) and chickpeas are one of the best sources of plant-based protein. Sabra hummus is available in more than a dozen flavors, including organic varieties, and is great as a dip for vegetables and slathered on pita bread, but you can also use it as an ingredient in a variety of recipes such as these delicious Hummus Broccoli Fritters that I created for the Sabra Recipe Redux Challenge.
Hummus Broccoli Fritters make a great light lunch or dinner and they’re terrific on salads too, with a golden-brown exterior and a texture similar to that of a crab cake. They’re delicious on their own but if you want to amp up the flavor even more, dollop on a little tzatziki sauce. Sabra makes a line of tzatziki sauces as well, so if you don’t have time to make your own, pick up a container along with the hummus. Just like their hummus, Sabra’s tzatziki sauces come in a variety of flavors so you can have fun, mixing and matching the hummus and tzatziki flavors to come up with whatever magical broccoli fritter combination your healthy little heart desires!
Hummus Broccoli Fritters are made with broccoli rice. Fresh riced vegetables are now available in many grocery stores, but if you can’t find broccoli rice, it’s easy to make your own. Just cut a head of broccoli into large chunks (florets AND stems) and place them in a food processor. Pulse in one second bursts until the broccoli resembles grains of rice. That’s it – so easy! Another reason you should consider making your own broccoli rice is cost. When I went to buy the broccoli rice for this recipe it was $3.49 for an 8-ounce container so I would have spent almost $7 if I’d purchased the packaged broccoli rice. Instead I bought 1 pound of broccoli and riced it myself, spending only $1.49. Big difference!
You might be surprised to learn that 2 heaping spoonfuls of hummus per day (approximately the amount in one Hummus Broccoli Fritter) will fulfill your bean recommendation for the week! This is important because research shows that diets with increased bean consumption are associated with a reduced risk of chronic diseases like heart disease, diabetes, and obesity. So, whip up a batch of Hummus Broccoli fritters soon and be sure to click the Recipe Redux link below to see other delicious recipes from my fellow bloggers using healthy Sabara hummus.
- 1-pound broccoli rice
- 10-ounce container of Sabra hummus (recommended flavors - classic, caramelized onion, roasted red pepper, sun dried tomato, and jalapeno)
- 2 small eggs
- ⅔ cup gluten-free breadcrumbs
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- 2 tablespoons avocado oil
- Tzatzini sauce (recipe in notes)
- Thoroughly combine the broccoli rice, Sabra hummus, eggs, gluten-free bread crumbs, salt, pepper, and garlic powder. Shape into 20 fritters and flatten each to a thickness of about ½ inch.
- Heat the oil in a non-stick pan over medium high heat. Fry the fritters in batches for 5-7 minutes per side until golden brown. Serve with tzatziki sauce.
TZATZIKI SAUCE
½ cup plain Greek yogurt
½ cup finely chopped English cucumber
2 tablespoons fresh herbs (dill, parsley, mint, or a combination)
1 tablespoon freshly squeezed lemon juice
1 small garlic clove, minced
¼ teaspoon salt
Combine all ingredients in a small bowl
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Oooh these look scrumptious – pinning!
Thanks Deanna! I had a lot of fun creating these.
What an excellent idea for sneaking in broccoli and good use for hummus!
These broccoli fritters would be wonderful for our Meatless Monday dinner! Do the leftovers reheat well? I am sure I would love the leftovers with a salad for lunch!
Perfect for Meatless Monday! And yes, they reheat beautifully. 5 minutes or so in a 400 degree oven.
Have you tried baking them instead of frying? Not opposed to oil just seems a lot easier for making a lot of them at once. =)
Hi Lindsey – I considered baking them when I was developing the recipe but thought pan frying would produce a more golden crust. I think you could bake though and they’d be just as good. I’d brush both sides with olive oil and try roasting them at 400 for about 20 minutes. Let me know how make out if you try it this way. Thanks!