MENUS Amaranth Fritter Mezze with Beet Hummus & Minted Cucumber Salad

Amaranth Fritter Mezze with Beet Hummus & Minted Cucumber Salad


  1. ½ cup whole grain amaranth
  2. 1 tbsp flaxseed meal
  3. 1 red beet
  4. 1 pack garbanzos
  5. 1 shallot
  6. 2 garlic cloves
  7. Fresh mint
  8. 2 tbsp garbanzo bean flour
  9. 1 lemon
  10. 1 tbsp tahini
  11. 1 Persian cucumber
  12. 2 oz red radishes
  13. ¼ cup vegetable oil*
  14. 1 tbsp olive oil*
  15. Salt and pepper*
  16. *Not included


  • Servings: 2
  • Prep & Cook Time: 40 minutes


  • Calories: 820
  • Fat: 47
  • Carbohydrates: 86
  • Protein: 23

Amaranth was cultivated over 8,000 years ago in Peru — it’s eaten around the world, but is just starting to step into the spotlight here in North America. In the field, amaranth wouldn’t look out of place in a flower vase, with gorgeous golden and scarlet flowers. Naturally gluten-free, amaranth has a delicate, nutty flavor and is remarkably nutritious. Vibrant beet hummus and a refreshing salad round out this tasty dish.


Medium 7ba6e96b vegan amaranthfritter step1

In a small pot, combine the amaranth with 1 cup water. Bring to a boil and cook until all the water is absorbed and the amaranth is somewhat tender (it will still be crunchy), about 18 to 20 minutes. Immediately remove the amaranth from the pot and spread out on a plate to cool. In a small bowl, stir together the flaxmeal with 1 tbsp water to make a flax “egg.” Set aside.

Medium 4606be39 vegan amaranthfritter step2

Fill the same pot with water and set it to boil. Peel and small dice the beet, add it to the boiling water, and season with salt. Cook until the beet is tender and can be pierced with a fork, about 10 to 15 minutes. Before straining, reserve ¼ cup of the beet liquid to use for the hummus. Then, drain the boiled beets and set aside. Drain, rinse, and set aside the garbanzos.

Medium 6dd07a44 vegan amaranthfritter step3

Peel shallot and cut in half. Mince one half and thinly slice the other. Mince garlic. Pick mint leaves and chop half, leaving other half whole. In a medium bowl, add half the garbanzos and mash with a fork. To the mashed garbanzos add the chopped mint, the minced shallot, half the minced garlic, garbanzo flour, cooked amaranth, and flax “egg.” Season with salt and pepper. Stir well to combine.

Medium 8565bf44 vegan amaranthfritter step4

Rinse and halve the lemon. To a food processor, add the juice from half of the lemon, the rest of the garbanzos, the cooked beets, tahini, and remaining minced garlic. Blend the beet hummus while slowly adding the reserved beet liquid. Scrape down the sides of the food processor with a spatula, season with salt and pepper to taste, and blend again until smooth.

Medium 5515993f vegan amaranthfritter step5

Using your hands, shape the amaranth mixture into about five 2-inch patties. Heat ¼ cup oil in a large skillet over medium-high heat. Once hot, add the amaranth fritters to the skillet and cook 3 to 4 minutes per side, until golden brown and crunchy. Remove the fritters from the oil and place on paper towels to drain. Season immediately with salt.

Medium 5f213bc0 vegan amaranthfritter step6

Rinse the cucumber and radishes and slice both into thin rounds. Chop the remaining mint leaves. Place the vegetables and mint in a medium bowl with the remaining lemon juice, sliced shallot, 1 tbsp olive oil, and a pinch of salt and pepper. Serve the minted cucumber and radish salad alongside the amaranth fritters and beet hummus. Dig in!