Yumi’s Chiptole Hommus Croquettes

 Endless Possibilities with Yumi’s Smokey Chipotle Hommus

Makes 12


700g cooled, mashed potato (you can make your own or use store-bought)
1 x 200g tub Yumi’s Smokey Chipotle Hommus, plus extra to serve
½ cup plain flour
½ cup manchego cheese, grated
2 eggs
1 cup panko breadcrumbs
Sea salt and freshly cracked black pepper
High smoke point oil to deep fry


  1. In a large bowl combine mashed potato, hommus, flour and cheese.  Season then mix well.  Divide mixture into 12 equal portions (about 1/3 cup each in size).
  2. Whisk together eggs with a splash of water.  Place panko breadcrumbs into a bowl.
  3. Dip each portion into the egg mixture then gently roll in breadcrumbs to coat.  Shape into a barrel shape.  Repeat with remaining portions then refrigerate.
  4. In a deep saucepan or deep fryer heat oil to 170ºC (HIGH).  Fry croquettes in batches of 3 at a time, until golden.  Serve hot sprinkled with extra sea salt and a side of extra Smokey Chipotle Hommus.
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