Dinner tonight takes the flavors of hummus and morphs them into a savory little cake that gets baked in the oven. These Hummus Cakes are started by processing chickpeas, green onions, tahini (if you don't care for this or have a hard time finding it, you can use natural peanut butter), fresh lemon juice, lemon zest, olive oil and garlic in a food processor. Don't puree this mixture smooth - you want it combined, but there should be some chunky texture to it. Whole chickpeas are stirred into this mixture for a bit more substance and mouth feel. As this mixture is a little sticky, I used a smallish ice cream scoop to portion out the mixture and then flatten the balls into patties on the baking sheet. Wet your fingers if you find the mixture is sticking too much when you are forming the patties. These go into the oven and bake until they firm up and a golden shell forms on the outside. We decided to serve these savory cakes with some chunky marinara and called it dinner - I already have an idea to use the leftovers with tomorrow nights dinner! I also think you could minify these tangy cakes, bake them a few minutes less and turn them into a divine little appetizer.