about me

    Emily Malone

    culinary arts grad. nutrition facts lover. vegetarian chef. marathon runner. country music maniac. failed dog trainer. barre fanatic. loving mama.

    Contact Emily

    For general inquires, contact: EmilyBMalone@gmail.com.

    For partnerships, contact: dailygarnishads@mediakix.com.

    Looking forward to chatting with you!


    What’s Cooking?

    Personal Bests

    5K - 23:28

    10K - 52:35

    15K - 1:38:14

    1/2 Marathon - 1:57:39

    Marathon - 3:50:58

    A Look Back.

Chickpea Hummus Burgers.

We eat a LOT of hummus in our house.  I make giant batches of it each week so that Casey can pack it in his lunch, and so I have something quick and easy to grab in between bouncing and singing to my baby.  This week, I decided to take our household favorite to the next level.

IMG_6818 (640x427)

Using the same basic ingredients and flavors of hummus, I whipped up two batches of these delicious vegan bean burgers.  They are a nice alternative to my other favorite bean burgers, and I think both recipes would be great side by side at a summer picnic.  You’ll remember that in six months, right?  In the meantime, these are great for dinner or lunch, and they are cheap and easy to throw together quickly.

Chickpea Hummus Burgers

by Emily Malone

Prep Time: 10 minutes

Cook Time: 10 minutes

Ingredients (4 burgers)

  • 1/4 cup rolled oats
  • 1/8 cup pepitas (pumpkin seeds)
  • 1 can garbanzo beans (or chickpeas), rinsed and drained
  • 1 medium carrot, grated
  • 1/2 cup flat-leaf parsley leaves
  • 1 tablespoon tahini
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon kosher salt


Using a food processor (or blender if you are brave), start by adding the oats and pepitas and pulsing until coarsely chopped.

IMG_6781 (640x427)

Grate a carrot and add to the food processor (you can also used bagged shredded carrots).  Cooking with a sleeping baby strapped to your chest is optional.

IMG_6782 (640x427)

Add the rest of the ingredients – chickpeas, tahini, lemon juice, olive oil, parsley, garlic, and salt!

IMG_6799 (640x427)

Pulse until mixture is roughly chopped, pausing to stir with a spatula once or twice. Don’t over-process it or it will become too creamy!

IMG_6802 (640x427)

Once mixed, transfer the mixture to a bowl. Wet your hands with water and form the bean mixture into four tightly packed patties.

IMG_6805 (640x427)

Cook burgers over medium heat in a non-stick pan until browned on both sides.

IMG_6806 (640x427)

Serve on a bun, or on top of a salad!

IMG_6808 (640x426)

These burgers are filling and tasty, and much better for you than your average hamburger.  Each patty clocks in at 215 calories, with 7 grams of both fat and protein.  Good stuff!

IMG_6812 (640x427)

I rarely get the chance to sit down during the day and eat a proper meal.  Now that these are in the fridge, I’m already looking forward to a quick one-handed lunch tomorrow!

IMG_6818 (640x427)

Whether you eat with one hand or two, enjoy!

Powered by Recipage

PS – Today is the LAST day to enter the giveaway for the Vitamix blender!  Follow Recipage on Twitter (or like on Facebook) to be entered!

Related Posts Plugin for WordPress, Blogger...

120 Comments so far
Leave a comment

Sherlock     at 2:23 pm

These are delicious! I love the addition of lemon and parsley in this burger. It gives it such an awesome flavor. Bookmarked for dinner recipes :) Thanks!


Week 14, 2012 | Fare Thee Well     at 8:41 pm

[…] Chickpea Hummus Burger (6); 1/2 Orowheat Whole Wheat Bun (2); squirt of mustard; 2 dill spear (0); Mixed green salad (0); 1 tbsp Marie’s Creamy Yogurt Ranch Dressing (1) […]

Week 17, 2012 | Fare Thee Well     at 9:08 pm

[…] Chickpea Hummus Burger (6) ½ Oroweat Whole Wheat Bun (2) squirt of mustard (0) 2 Claussen dill pickle spears (0) tossed salad (0) Dressing (TBD) […]

Erica     at 11:23 am

I should finally comment on this post, as I make these burgers every week or two! They are amazing broken up over a salad with white balsamic, goat cheese, tahini, and sriracha. Awesome for a light lunch or dinner… they’re the most requested meal in my household!


greg     at 1:52 pm

I just whipped up a batch of burger dough and put it in the fridge to cook tonight- for once my product looks just like the pictures! I omitted the pepitas because I didn’t have any, and instead of grating the carrots I just buzzed them in the food processor after I got the tahini (made a big batch of that too- it keeps well) out of it. I can tell by the feel of the dough that these burgers are going to be superb, there will be no crumbling or dryness here. Thank you for a very good recipe and a really excellent presentation. Oh, by the way, I used gandules (pigeon peas) cooked from dry for the beany ingredient, and next time I’ll use fresh fava beans, which I have coming out my ears this time of year. Both of these make very good hummus and falafel, too.


Week 19, 2012 | Fare Thee Well     at 11:06 pm

[…] Chickpea Hummus Burger (6) 1/2 Orowheat Whole Wheat Bun (2) squirt of mustard 2 dill spear (0) […]

Cassie     at 12:47 pm

First off, Happy Mother’s Day, Emily! And second, thanks for an awesome recipe! Just making these today for a Mother’s Day lunch and they’re awesome!
Hope you get to spend lots of time with those you love!


Caitlin     at 9:27 am

Just made these for lunch- delicious! I only cooked two of the burgers, can’t wait for lunch tomorrow to pull out the rest! Thank you for such a great idea!


A Savvy Week: Chicken and Chickpeas | Savvy Eats     at 8:28 am

[…] chicken and spinach flautas (Healthy Delicious) with leftover steamed broccoliThursday:  Chickpea hummus burgers on a bed of arugula (Daily Garnish) with leftover root […]

Jamie     at 10:48 am

Hi Emily – I found your blog through a search for sprouting chickpeas. Your post was really informative, but I see that you’re using canned here. Was sprouting worth the effort? We always cook our own beans and then freeze a bunch (which I guess you can’t do with sprouted), so I’m wondering if we should just stick with cooking them. These burgers look fantastic! Thanks for sharing the recipe.


Emily Malone Reply:

Hey Jamie! Honestly, I haven’t sprouted anything in quite a while. It’s a fun project, but I found it to be a lot of maintenance to make sure the water was monitored and swapped out often enough. We stick to basic chickpeas most of the time now!


The Latest on the List « Foodie Trapped in a Dorm     at 11:16 am

[…] Chickpea Hummus Burgers from Daily Garnish- As I reviewed this recipe, I just got a huge craving for a homemade bean burger! They are so filling and satisfying! Can’t wait to try this one. Or this one from Peachy Palate: Shel’s Ultimate Bean Burger […]

Recent Eats | In my tummy     at 5:50 pm

[…] a backlog of food photos on my computer that I never posted.  A couple of weeks ago, I made these Hummus Chickpea burgers with some roasted potatoes.  I had mine on a salad.  It was easy to make and delicious, bun or no […]

Zesty Sweet Potato Black Bean Burgers - Hummusapien | Hummusapien     at 6:50 pm

[…] buns? Don’t get me wrong—I eat veggie burgers all the time, especially these, these and these. Oh and these cauliflower hummus burgers. Cauliflower HUMMUS burgers. Yeah… do it. I usually […]

search engine optimization     at 10:04 am

Remarkable issues here. I am very glad to look your post. Thank you
a lot and I am taking a look forward to touch you.

Will you please drop me a e-mail?


Butternut Squash Hummus Burgers (Recipe) | The Tomato Knife     at 2:18 pm

[…] Squash Hummus Burgers. A friend recently introduced me to this food blog and Emily’s Chickpea Hummus Burgers. I sort of combined the two recipes and added a few pinches of my own to get my vegan/gluten-free […]

January Recipe Reviews | Charmingly ModernCharmingly Modern     at 9:45 pm

[…] Chickpea Hummus Burgers – A major favorite around here! The only thing I changed about this recipe is I do not add the pepitas. Instead, I do 1/8 cup of oats. I have nothing against pumpkin seeds, but I couldn’t find them at Kroger. I’ll keep looking, though. Also, I was originally going to skip the tahini because it was $7.99. Do not skip the tahini. I splurged on it and I’m so glad. You only use 1 tablespoon every four burgers so this tahini is going to last a super long time and has probably paid for itself 10 times already. Another note about this recipe – we freeze these burgers for Alex’s lunch and they don’t re-heat that great. They tend to crumble apart. I fixed the problem by adding a slice of cheese to the top, though, and the cheese seals it all together. Problem solved! […]

Project: Food Budget - Week 3 (plus January spending recap!) | Charmingly ModernCharmingly Modern     at 9:46 pm

[…] for me is leftovers, again. For Alex, lunch is still Chickpea Hummus Burgers. For breakfast, I’m still on a cereal kick but I’m also going to make Emily’s […]

20 Delish Veggie Burger Recipes | Hummusapien     at 2:01 am

[…] Chickpea Hummus Burgers via Daily Garnish […]

http://www.orf.at/     at 1:51 am

Right here is the right web site for anybody who would like to understand this
topic. You understand so much its almost tough to argue with you (not that I really would want to…HaHa).
You definitely put a fresh spin on a topic that’s been discussed for
a long time. Wonderful stuff, just great!


Project: Food Budget – Week 2     at 1:36 pm

[…] so enjoyed this recipe for Chickpea Hummus Burgers that I decided to double it and freeze the burgers for Alex’s lunches. So now we have a […]

Project: Food Budget - Week 2 - Charmingly Modern     at 8:44 pm

[…] so enjoyed this recipe for Chickpea Hummus Burgers that I decided to double it and freeze the burgers for Alex’s lunches. So now we have a […]

TrackBack URI

Leave a comment




    A resource for healthy recipes, cooking tips, and inspiration for active living. Welcome!


    running shoes

    On Facebook.


© 2017 Daily Garnish
All content is protected by copyright. Please do not reproduce in any form.
Blog design by Splendid Sparrow