Sesame Hummus Bites

The truth is that I find Sylvia's lunches quite boring.  It makes me a little guilty for not giving her more interesting food.  Yet she seems quite happy with them and has little desire for new ideas.  Every now and again I try a little harder.  Like when I made Emma's Sesame Hummus Bites.  She resists my new ideas.  Then I think why bother and happily eat the leftovers of yet another failed lunch attempt.

Honestly I thought I might be onto a good thing with the Sesame Hummus Bites.  Sylvia loves hummus and she loves carrot.   Perhaps I should have factored in that she wont eat my homemade hummus.  It has to be from the shops.  Yet I still didn't expect a huge list of other women she would prefer to be her mother when I insisted that she try these little balls.

On the up side she ate two of them.  (She seemed to like the sesame seed coating!)  So there was some justification for reducing the spring onion and spicy flavours!  On the downside, it just seemed too much to expect her to eat any at school without my gentle persuasion.

At least I enjoyed them.  And forgot them.  And rediscovered some left in the fridge a week later and enjoyed them all over again.  So I can confidently tell you that they last up to a week very well.  They are great little snacks.  They would work brilliantly in a platter, or a picnic, as well as in a lunchbox of someone less fussy than Sylvia.  They are just the thing for a hot summer's evening when you don't want to turn on the stove.  And I can confirm that they are great with salad and work well in a salad sandwich.

I am sending these cookies to Healthy Vegan Fridays #12, hosted by Kimmy of Rock my Vegan Socks and Robin of Vegan Dollhouse.

More vegan finger food from Green Gourmet Giraffe:

• Eccles cakes with leeks, spinach and blue cheese
• Liz O'Brien's vegan sausage rolls
• Potato parsley stars 
• Smoky lime chickpeas 
• Smoky seedy coconut bacon and nuts  
• Sushi with sticky walnuts and edamame
• Tofu nut balls

Sesame Hummus Bites
Adapted from Coconut and Berries
Makes 20 balls

400g tin of chickpeas, rinsed and drained
1 spring onion, white part only, finely sliced
3 tbsp lemon juice
2 tbsp tahini
1/2 tsp sweet paprika
1/2 tsp salt
1 medium carrot, finely grated
1-3 Tbsp water, or as required
3 tbsp chickpea flour, or as required
1/2 cup sesame seeds (white, black or a mixture)

Mix chickpeas, spring onion, lemon juice, tahini, paprika and salt in food processor.  Stir in carrot by hand.  If required add water or chickpea flour to make a firm paste/mixture that you can roll into balls (make a little ball to test if it holds together).  I found my mixture very wet even with only adding 1 tbsp of water and added 3 tbsp of chickpea flour to bind it.  Lightly dry fry sesame seeds.  Roll chickpea mixture into walnut sized balls and roll in sesame seeds.

On the Stereo: 
A Story to Tell: Starbucks presents powerful songs from the coffee house - Various Artists

This post is part of Vegan Month of Food September 2014.  This year for Vegan MoFo my theme is The Letter S.  Today is S for Speedy Mondays.  Go to my Vegan MoFo list for more of my 2014 Vegan MoFo posts.