Epcot Spicy Hummus Fries Vegan GF Copycat Recipe - Diznify (2024)

Epcot Spicy Hummus Fries (Vegan & GF)

• 16 oz. Dry chickpeas (garbanzo beans) Use dry. DO NOT use canned!
• 2 tablespoons Cumin powder
• 1 tablespoon Ancho chili powder
• 1 tablespoon Coriander powder
• 1 tablespoon Hungarian paprika powder Hungarian paprika is spicy!
• Optional: Cayenne powder, to taste (To add heat. Omitting will result in perfectly flavorful spicy fries, with little heat)
• 1 tablespoon Salt
• 2 teaspoons Lemon juice
• 6 tablespoons Garbanzo bean flour
• 2 tablespoons Cilantro, finely chopped
• 1.5 tablespoons Garlic, fresh and minced
• Oil for frying (We used canola.)
• 1/2 cup Vegan mayo
• 1 Chipotle pepper in adobo sauce (From a can of chipotle peppers in adobo sauce.)
• 1 tablespoon Adobo sauce (From a can of chipotle peppers in adobo sauce.)
• 1 Cucumber, finely diced
• 1 Tomato, finely diced
• Onion, finely diced (To taste. We omitted it because we aren't a fan of raw onion.)
• Fresh dill (To taste. We added just a few pinches.)

• Soak the dried chickpeas in a large bowl, covering the chickpeas with several inches of water. Soak overnight (8 to 12 hours). Allow room for chickpeas to increase in size overnight.

  

• Drain and rinse the chickpeas.

• Add the chickpeas and cilantro to a large food processor.

  

• Pulse into very small pieces resembling couscous.

  

• In a small saucepan on medium heat, toast the cumin, coriander, ancho chili, hungarian paprika, and cayenne (optional) for 2 minutes, stirring frequently.

  

• Place the chickpea/cilantro mixture in a large bowl. Add the toasted spice mixture, salt, minced garlic, and lemon juice. Stir until well combined.

  

• Add the garbanzo bean flour and stir until well combined. The mixture should be slightly sticky.

• Transfer the chickpea mixture to an 8 x 8 inch pan. (An ice cube tray or butter mold measuring approximately 3'' x 1.5'' x 1'' can also be used.)

  

  See Also

  Cheese Spring Rolls Recipe

• Using the back of a spoon, press the chickpea mixture firmly into pan or mold. The mixture should be packed as tight as you can.

  

• Freeze for at least one hour.

• Heat the oil 2 inches deep in pan to 325 degrees F.

• If using an 8 x 8 inch pan, cut the chickpea mixture into rectangles using a knife. Cut by dividing one side equally into 4 to 6 sections wide (1.3" to 2" inches wide), and the other side into 2 to 3 sections long (2.6" to 4'' long).

  

• Add 3 or 4 fries to the oil and deep fry, untouched, for 1 minute as to not disturb the shape of the fry. Then continue to fry 5 to 8 minutes, rotating to cook all sides, until the outside of the fries are deep brown. Frying time will vary as oil temperature varies during cooking (oil temperature typically cools as cold chickpea mixture is added). Once cooked, transfer the fries from the oil to a plate lined with a paper towel to drain the excess grease.

  

• To make the chipotle sauce: In a small food processor, add the vegan mayo, chipotle pepper, and adobo sauce. Pulse until smooth. Add water to the sauce (a teaspoon or 2) until the consistency is thin and able to drizzle.

• Make your cucumber garnish by stirring together the cucumber, tomato, onion and dill.

• Plate the hummus fries by topping them with cucumber garnish and a drizzle of chipotle sauce.

  

• Enjoy!