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Vegan chickpea, corn and hummus burger

Name: Vegan chickpea, corn and hummus burger
Yield: Makes ±250g hummus and 4 burgers
Ingredients: HUMMUS; ½ tsp ground cumin; ½ tsp salt; 1 x 400g tin chickpeas, drained; 3 tbsp tahini; 1 garlic clove, peeled and cut in half; 3 tbsp fresh lemon juice; 3 tbsp olive oil + extra, to serve; PATTIES; 1 x 400g tin chickpeas, drained; 1 x 410g tin corn kernels, drained; 3 tbsp chickpea flour + extra, to dust; 1 – 2 tsp dried chilli flakes; 1 tsp ground cumin; 1 tsp chopped fresh coriander; 1 tsp chopped fresh mint + extra leaves, to garnish; 3 spring onions, sliced; salt and freshly ground black pepper, to season; 3 tbsp oil, to fry; 4 sesame-seed burger buns; TO SERVE; 100g salad leaves; 2 avocados, halved and sliced; 20g mixed sprouts; 50g pomegranate rubies (optional)

April 17, 2019 (Last Updated: April 18, 2019)

Harking back to the Levant – a historical term used in the 18th and 18th centuries to describe a large section of eastern Mediterranean countries – hummus is enjoying a modern-day revival in a variety of flavours, hues and guises.

Recipe and styling by Sarah Dall

Photograph by Myburgh du Plessis

Print Recipe

Vegan chickpea, corn and hummus burger

Serves: Makes ±250g hummus and 4 burgers

Total Time: 1 hr

Ingredients

HUMMUS
½ tsp ground cumin
½ tsp salt
1 x 400g tin chickpeas, drained
3 tbsp tahini
1 garlic clove, peeled and cut in half
3 tbsp fresh lemon juice
3 tbsp olive oil + extra, to serve
PATTIES
1 x 400g tin chickpeas, drained
1 x 410g tin corn kernels, drained
3 tbsp chickpea flour + extra, to dust
1 – 2 tsp dried chilli flakes
1 tsp ground cumin
1 tsp chopped fresh coriander
1 tsp chopped fresh mint + extra leaves, to garnish
3 spring onions, sliced
salt and freshly ground black pepper, to season
3 tbsp oil, to fry
4 sesame-seed burger buns
TO SERVE
100g salad leaves
2 avocados, halved and sliced
20g mixed sprouts
50g pomegranate rubies (optional)

Instructions

For the hummus, place the ½ tsp ground cumin and ½ tsp salt with the remaining hummus ingredients in a food processor and blitz until smooth. Transfer to a bowl, cover and set aside until needed.

For the patties, place the chickpeas, corn, chickpea flour, chilli flakes, 1 tsp ground cumin, coriander, mint and spring onions in a food processor and blend until well combined but not smooth – the mixture should still have some texture to it. Season to taste.

Lightly dust a clean work surface with chickpea flour, divide the mixture into four even quantities and shape into patties. Place the patties on a plate, cover with cling film and refrigerate for about 45 minutes.

Heat the oil in a large frying pan over medium-high heat and fry the patties, 5 minutes per side.

To serve, slice the burger buns in half and arrange the salad leaves, patties, avocado slices, hummus, mixed sprouts and mint leaves on the bottom halves of the buns. Scatter with pomegranate rubies, if desired. Top with the burger-bun lids and enjoy.