Hummus bites are great vegan and allergy-friendly appetizers. They’re free of gluten, corn, dairy and eggs. It’s also completely sugar-free. Now you have something to give those troublesome guests (like me) that you never know what to feed. LOL.
Panelle is an Italian chickpea fritter made using chickpea flour and parmesan cheese. I found a recipe online not long after my allergy diagnosis. Just a glance at the ingredients and I just knew it was begging to be turned into a pan-fried hummus appetizer!
I held off on giving you this recipe until I posted the mayonnaise recipe last week. While the bites are excellent just with a squeeze of lemon, they’re awesome with the mayonnaise sauce below!
Optional dipping sauce: mayonnaise with a couple of squirts of liquid aminos (or soy sauce). The liquid animos is very salty, so go easy and taste before you serve.
The recipe is very forgiving within certain guidelines.
- You can play with the lemon juice amount as long as you keep the total liquid to 1 1/2 cups. I like the tartness, so I went pretty heavy.
- Add as much or as little garlic as you like.
- Going above one tablespoon of tahini dulls the other flavors. It will also make the hummus bites very dense. It kinda reminded me of having peanut butter stuck on the roof of my mouth. (No thanks.) My tahini was pretty thick. If you’re is more runny, you may have a different experience.
- 1¼ cup water
- ¼ cup lemon juice
- 120g (1 cup) chickpea flour
- 1-2 garlic cloves, minced
- 1 tbsp tahini
- ½ tsp salt
- Frying oil: organic olive oil, organic safflower oil or any high temp oil
- Lightly oil an 9- by 4-inch pan and line with parchment paper or foil.
- Whisk together all the ingredients except the frying oil in a heavy saucepan until smooth, then cook over moderate heat, stirring constantly with a wooden spoon (to prevent lumps from forming), until very thick and mixture pulls away from side of pan, 15 minutes.
- Transfer mixture to loaf pan, smoothing top. Cool, uncovered, then chill covered with plastic wrap, until firm, 2-3 hours. Cut block in to 1" cubes. (The cubes can keep in the refrigerator for a few days.)
- When you're ready to serve, heat oil in a deep 10-inch heavy skillet set to mid-high heat, then fry the cubes in batches. Carefully turn the cubes occasionally with tongs, until golden and transfer to paper towels to drain. Keep warm on a baking sheet in oven while frying remaining batches.
- Serve immediately with a squeeze of lemon.
The cubes can be frozen after cutting but before frying. There may be a slight texture change.
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