Mediterranean Burger with Lemon and Kalamata Olive Hummus
Hummus: (Makes about 1 1/2 cups) use only ¾ cup for the sandwiches
15-ounce can low sodium garbanzo beans, rinsed and drained
3 tablespoons tahini
1 small clove garlic
1/4 cup water
2 tablespoons olive oil
3 tablespoons fresh lemon
juice (about 1 1/2 lemons)
¼ teaspoon salt, or to taste10 pitted Kalamata olives, roughly chopped
4 Lightlife® Original Burger with Quinoa, cooked according to package instructions
4 whole wheat hamburger buns, toasted
4 thin slices red onion
4 lettuce leaves, of choice
4 tomato slices
Jazz up your veggie burger with a lemon and olive hummus spread you can make ahead to speed up mealtime prep. No time to make your own hummus? Squeeze some fresh lemon juice and mix some chopped Kalamata olives into your favorite store-bought hummus.
Place garbanzo beans, tahini, garlic, water, olive oil, lemon juice and salt in a food processor. Process until smooth, stopping after 1 minute to scrape down the sides with a spatula. Add olives and process until smooth. Place in a bowl and cover until ready to use. Hummus can be made 3 days in advance and stored in an airtight container in the refrigerator.
Cook Lightlife® Original Burger with Quinoa according to package instructions.
To assemble burger, spread 1 tablespoon hummus on the bottom half of bun; top with burger, onion, tomato, lettuce and 2 tablespoons hummus or more to taste. Serve immediately. Use any leftover hummus for more burgers or as a dip for vegetables or pita chips.
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