The abundance of food we have in this country is astounding. And since our country is so large, it takes an enormous amount of resources to get that food to us the consumers. This is one reason why I am a big advocate of sourcing my food from local farms. When you add up the water is takes to produce the food, the oil it takes to transport your food, the electricity used to refrigerate your food, etc…, the cost of getting that food to your plate is much higher then the dollar amount you paid for it. When you look at it that way, allowing food to go bad and throwing it away takes a much bigger toll on your wallet.

I am always looking for creative ways to use all the food that is already in my house. This recipe was born out of the fact that I had cilantro and limes that needed to be used sooner rather then later. Flipping through a Vegetarian Times magazine I saw a recipe for a Cilantro Hummus. Since I just love hummus in any form I immediately set out for the kitchen. My recipe below is my version (and frankly I think it sounds much better then theirs). I made this hummus with ingredients on hand and did not have to buy anything to complete it. This is a much yummier way to use up cilantro and limes as opposed to throwing them in the trash.

Cilantro Hummus

2 15 ounce cans of chickpeas, rinsed and drained

2 cups cilantro leaves, loosely packed

2-3 garlic cloves, minced

1 teaspoon cumin

1/2 teaspoon kosher salt

6 Tablespoons lime juice

3 Tablespoons olive oil

4 Tablespoons water

Combine the first 7 ingredients in a blender and process.  Stop to scrape down the sides as necessary.  Add the water 1 Tablespoon at a time until you have reached the correct consistency.  You may not need all 4 or you may need more, it will vary from time to time.

These Chickpea Patties were inspired by a recipe I found at Vegetarian Times, in fact, shockingly I changed very little of it. The Lemon-Tahini Sauce is my own creation.

Chickpea Patties with Lemon-Tahini Sauce and Sauteed Kale

Gluten Free and Egg Free Chickpea Patties

1 cup chickpea flour

2 teaspoons cumin

1 teaspoon chili powder

1/2 teaspoon kosher salt

3/4 cup hot water

15 ounce can chickpeas, rinsed and drained

3 green onions, chopped

1/2 cup fresh parsley, chopped

2 Tablespoons lemon juice

Combine the chickpea flour, cumin, chili powder and salt in a bowl with a whisk.  Add hot water and the rest of the ingredients and mix until everything is combined.  In a large nonstick skillet, heat some olive oil over medium heat.

Add about a 1/3 of a cup scoop of the chickpea mixture to the hot pan, you should be able to fit 4 in your pan. Cook for about 2-3 minutes, then flip the patties and cook 2-3 minutes on the other side. Transfer to a plate and repeat the above procedure with the rest of the chickpea mixture.

Lemon-Tahini Sauce

1/2 cup tahini

1/4 cup water

juice of 1.5 lemons (a little more then 1/4 cup)

3 Tablespoons fresh parsley, minced

1/4 teaspoon cumin

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon salt

1/4 teaspoon ground black pepper

Combine everything together in a bowl. When you first start mixing it, it will look rather separated and like something is wrong. Keep stirring and it will turn out fine.

I served this for our dinner tonight with some sauteed kale, YUM!