Mini croissants filled with hummus

Ingredients

• 100 g cooked chickpeas, for the hummus
• 25 ml soy milk (or water), for the hummus
• 1 teaspoon olive oil, for the hummus
• A pinch of cumin, for the hummus
• ½ garlic clove, germ removed, for the hummus
• 1 tablespoon lemon juice, for the hummus
• 1 tablespoon light tahini, for the hummus
• A pinch of salt, for the hummus
• 1 round sheet puff pastry (made without animal fats)

Missing an ingredient?

• What to use instead of olive oil
• What to use instead of chickpeas
• What to use instead of puff pastry
• What to use instead of soy milk
• What to use instead of lemon

Instructions

1. For the hummus, blend the chickpeas, soy milk, oil, cumin, garlic, lemon juice, tahini and salt for 3-4 minutes, until smooth and spreadable. This is your hummus.
2. Check your puff pastry instructions: if it needs thawing first, do it. Preheat the oven to 200°C (400°F) (or whatever the package says), conventional (top and bottom heat), and line a large baking sheet with parchment paper.
3. Roll out the dough on the counter and cut it into 12 triangular portions, like a pizza.
4. Put a couple of teaspoons of hummus on the wide part of each portion and roll it up toward the point.
5. Place the croissants on the baking sheet, spaced apart.
6. Bake on the middle rack at 200°C (400°F), conventional, for 12-13 minutes, until puffed and lightly golden on top. Let them cool slightly before serving.
7. Instead of hummus you can use other vegetable spreads: zucchini mutabal, shiitake or mushroom pâté...

Nutrition facts

Approximate, per serving (about 56 g). Calculated with data from USDA FoodData Central.