Looks like breakfast-tastes like dinner! My refrigerator always seems to be full of hummus, but I’m not always able to finish it before it reaches its expiration (shoutout to that one time I was gifted with literally 10 lbs of hummus). When this happens, I throw what I can in my freezer. The problem is that freezing hummus can alter the texture and flavor. If that happens, I prefer to cook with my hummus.
On busy days, it is not uncommon that we opt for breakfast for dinner. One of our favorites is waffles. I decided to make a savory version of this often-sweet treat by cooking the hummus right into our waffles! This recipe also has no added sugar and is full of veggies- a double win!
This has become one of my favorite meals- think falafel meets breakfast. I served my waffles warm and topped with tzatziki and a chopped vegetable salad consisting of cucumber, tomato, and red onion with extra lemon juice and dill. This recipe would also go well with avocado and greens! Comment below with what variations you tried!
Prep Time: 5 mins
Cook Time: 15 mins
Difficulty Level: Easy
1 cup All Purpose Flour
1 ½ tsp Baking Powder
2 tbsp Ground Flax
½ tsp Baking Soda
½ tsp Garlic Powder
½ tsp Onion Powder
Zest from 1 Lemon
1 ¼ cup Unsweetened Almond Milk
¾ cup Hummus (I used Roasted Carrot Hummus)
1 ½ tsp of Olive Oil
- Preheat waffle iron
- Measure and mix all dry ingredients in a large mixing bowl.
- Add all wet ingredients to the dry mixture. Stir well to create a thick batter.
- Spray pre-heated waffle iron with non-stick cooking oil. Carefully pour batter onto the waffle iron and close to cook. Cook hummus waffles until they are crisp with a golden brown crust.