These delicious chickpea blini are a delicious way to start your holiday celebrations. They’re vegan and gluten-free because they’re topped with hummus, mushrooms, and porcini!

Chickpea flour, water, and olive oil make up the batter, which is a gorgeous golden color. If you don’t have porcini, leave them out.

You can create blini-sized socca or larger crepes, depending on your preference. Although, if you’re planning on serving Blinis at a cocktail party,  socca will work best because they fit in one hand while you sip a glass of champagne with the other! And, more crucially, they can be eaten in a single mouthful.

A sprinkle of truffle oil over the mushrooms would also be delicious. Micro-greens add a nice touch to the dish.

Ingredients

Blinis

• 1 cup chickpea flour
• 1 egg
• 1/2 cup of water
• 1 tablespoon of olive oil
• 1 teaspoon of salt
• 1 pinch of pepper
• 2 green onions, chopped

Avocado Cream Cheese

• 2 tablespoons of fat free cream cheese 
• 1/2 avocado
• 1 green onion, chopped
• 1 teaspoon of salt
• Juice of 1/2 lime

Toppings

• Whole Wheat Pita Bread
• Mustard Greens
• Honey Mustard
• Avocado
• Swiss Cheese
• Kale microgreens
• Pomegranate seeds

Directions

1. To make the blinis, whisk together 1 egg, 1/2 cup water, chopped green onions, and olive oil in a mixing bowl.
2. Combine the chickpea flour, salt, and pepper in a separate bowl. Add the wet mixture and beat until it is completely combined.
3. Pour 2 tablespoons of the mixture into the center of a non-stick skillet and heat over medium high heat. Allow at least 5 minutes for the mixture to solidify into pancakes or blinis before turning it over.
4. Flip it over and cook for another 3 minutes until it has set and small bubbles develop on the top.
5. Combine the avocado cream cheese ingredients in a mixing bowl.
6. To serve, spread avocado cream cheese on 1 blini and top with leaves and pomegranate seeds.

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