Jalapeno Garlic Hummus Biscuits {Vegan, Whole Wheat}

22 Mar

I’m a HUGE fan of leftovers. Sometimes, the flavors of a dish intensify over a day or two. Sometimes you have no chance to cook and require a quick homemade meal. And sometimes you just want to be lazy, which means leftovers are perfect.

But they can also become boring. Eating the same thing for four days gets pretty old. Which is why it’s imperative to learn how to transform leftovers into something else amazing! This month’s Recipe Redux theme is “Two for One” – using one recipe that can be used to make a second dish. What’s more: we were tasked with creating a second dish out of one that’s already posted on the blog!

Digging through my archives, I stopped at the Jalapeno Garlic Hummus I shared in January. It’s full of fresh, bright flavors, is creamy enough to act as a dip or a spread, and comes together in just minutes. I’d hardly call it cooking at all! But I would call it a perfect base for another recipe.

So the challenge: how do you take a well-known snack dip and transform it into something else? Well, you add flour and bake it, of course! Yep, I turned my hummus into biscuits. Vegan, whole wheat biscuits with very little fat added. Which is rare – most biscuit recipes call for 1/4 – 1/2 cup of butter. This one? Just ONE TABLESPOON of fat. And that’s just to make them golden brown in the oven!

Jalapeño Garlic Hummus Biscuits | xtinaluvspink.wordpress.com

Yeah, I’d say this is pretty genius. I’m a genius. Ok, that might be a stretch – but making these biscuits for your family will be a very genius idea. And if you want to get meta: serve them with some of the fresh hummus on the side!

Jalapeño Garlic Hummus Biscuits | xtinaluvspink.wordpress.com

Jalapeño Garlic Hummus Biscuits {Vegan, Whole Wheat}
Makes 8 biscuits

  • 2 C whole wheat flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp sea salt
  • 1/2 C + 1 tbsp Jalapeno Garlic Hummus
  • 3/4 C plain soy milk
  • 1 tbsp olive oil

Preheat oven to 450. Line a baking sheet with a Silpat mat, or parchment paper.

If you haven’t made the hummus already, now’s the time to do that.

Jalapeño Garlic Hummus | xtinaluvspink.wordpress.com

In a large bowl, combine flour, baking powder, baking soda and sea salt. Mix well.

Using a wooden spoon, stir in the hummus, being careful not to overmix. Stir in the milk next.

Lightly flour your workspace and turn out the dough into a pile. Flatten into a square, about 1″ thick. Do NOT use a rolling pin! Fold over itself once, flatten again, turn 90 degrees and fold over a second time, flattening yet again. Finally, press the dough out into a nice 1″ thick square. This process will give the biscuits a layered, fluffy quality.

Cut out the biscuits with a biscuit cutter, a round cookie cutter, or even a glass that has a large enough opening. Tip: press the cutter down, and turn once. Do nothing else – pick them up with your hands and place the biscuits on the cookie sheet, making sure that they DO touch each other.

Re-form the dough and repeat the process until all the dough is used up – you should be able to make 8 biscuits.

Brush a bit of olive oil on the tops of the biscuits, which will make them golden brown.

Bake at 450 for 10-15 minutes. Remove from the oven and serve immediately — either on their own, sliced open to make a sandwich, or paired with soup.

Let any remaining biscuits cool completely and store in an airtight container up to 3 days.

Jalapeño Garlic Hummus Biscuits | xtinaluvspink.wordpress.com

(Please note that this is a closed link-up for Recipe ReDux posts only. Any links added to this collection for non-ReDux posts will be deleted.) 


12 Responses to “Jalapeno Garlic Hummus Biscuits {Vegan, Whole Wheat}”

  1. whyfoodworks March 22, 2015 at 7:14 pm #

    Genius!! I want to try this!

    • xtinaluvspink March 22, 2015 at 7:20 pm #

      Let me know what you think once you do! I’m going to be making a second batch very soon, myself.

  2. Jessica Levinson March 22, 2015 at 7:45 pm #

    What an novel way to use hummus! Looks fabulous!

  3. Strength and Sunshine March 23, 2015 at 1:58 pm #

    How cute! I love them! Hummus everything!

  4. Dixya @ Food, Pleasure, and Health March 24, 2015 at 8:22 am #

    this is so weird..only this morning as i eating hummus, I was thinking whatelse can i do with it..you have answered that for me.thanks! pinning it.

    • xtinaluvspink March 24, 2015 at 8:34 am #

      Yay!! So glad you found my recipe, then! I’m sure these would tasty amazing with any variety of hummus, too. Let me know shat you think once you try this!

  5. GiGi Eats Celebrities March 29, 2016 at 4:05 pm #

    This hummus sounds amazing – and incorporating it into biscuits and straight genius!!!!

  6. Glenneth R March 29, 2016 at 5:21 pm #

    hummus in biscuits? would have never thought! sounds delicious!

    • xtinaluvspink March 29, 2016 at 8:32 pm #

      Thanks! Such a great way to use up hummus and add protein to biscuits.

  7. jillconyers March 30, 2016 at 6:06 am #

    Another great reason to love hummus. Yum!


  1. One Month, Two Challenges and Vegan Chorizo Enchilada Soup | Eat, Drink, Be Healthy! - October 1, 2015

    […] and ease of a weeknight dinner. It’s also vegan and gluten free! I paired this with my jalapeno hummus biscuits for a tasty […]

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