Amaranth Fritter Mezze with Beet Hummus & Minted Cucumber Salad

Amaranth Fritter Mezze

with Beet Hummus & Minted Cucumber Salad


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.

Dinner Party Foods Summer Recipes Spring Recipes Soy-Free Nut-Free Gluten-Free High-Protein Root Vegetables Beans/Legumes Side Dish Appetizer Mediterranean
40 min


  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


  • Large skillet
  • Food processor


Cook the amaranth
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.
We like pink
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.
Veg prep
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.
Make the hummus
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.
Fry the fritters
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.
Finish it up
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!