BUTTERNUT SQUASH AND CHICKPEA BURGERS
SWEET POTATO HUMMUS
Butternut squash although technically a fruit growing on a vine it is used principally as a vegetable in soups, casserole and breads and was first developed in Stowe Massachusetts (1)
This recipe is a delicious vegetarian alternative to the regular burger and features some our best and sweetest fall vegetables, starring the sweet pulp of roasted butternut squash combined with mellow flavors of the wonderful Moroccan spice blend, Ras El Hanout…………Enjoy!
(1) wikipedia
Burgers
Ingredients
1 small butternut squash roasted
1 zucchini grated
3 tblsp chickpea flour
1 can chickpeas rinsed and drained
1 free range egg
1 tblsp Ras El Hanout spice blend
Juice and zest of one lemon
4 tblsp Italian parsley chopped
cornmeal
Method
Roast squash in oven til soft scoop out pulp and cool. Mix in all he rest of the burger ingredients except for the cornmeal until you have a thick consistency. Form into patties, coat with cornmeal and refrigerate for at least 2 hours to set. Fry in some olive oil until crisp on both sides and warm inside
Serve with some sweet potato hummus on bun and garnished with tomato slices, avocado slices, lettuce and some pickled red onions
Sweet Potato Hummus
Ingredients
1 can chickpeas rinsed and drained
juice of one lemon
3 cloves of garlic chopped
3/4 cup roasted sweet potato pulp
3 tblsp tahini
crumbled feta
good quality olive oil
Method
Combine all ingredients in a food processor and process til creamy texture is reached. If it is too thick add in some more olive oil.
