Baked humus balls with yogurt dressing (plus a vegan option)
A healthy, vegetarian, plant based recipe, baked in less than 30 minutes. Perfect as an appetizer, they can be served warm or cold!
Servings: 6 -8 servings
Ingredients
- 1 medium tomato
- 2 cups chickpeas, cooked
- ½ cup tahini
- ½ cup water
- ¼ cup olive oil
- 1 cup chopped parsley
- ½ cup chopped scallions
- 1 ½ teaspoon cumin
- 2 teaspoons oregano
- 1 teaspoon paprika
- 1 teaspoon sugar, optional
- 3 tablespoons lemon juice
- 1 clove garlic, minced
- 4 cups breadcrumbs
- salt and pepper to taste
- semolina flour or polenta for coating about ½ cup
- For the Greek yogurt dressing:
- ½ cup greek yogurt (or coconut yogurt)
- 2 teaspoons lemon juice
- ½ teaspoon lemon zest
- pinch of salt
- fresh chopped parsley and scallions for serving
Instructions
- Preheat your oven to 350°F (175°C)
- In a food processor process all the ingredients, except the bread crumbs, until almost smooth. Transfer to a bowl, add the bread crumbs and knead to form a soft "dough".Wet your hands and form balls the size of a small walnut.
- Dredge the balls in the semolina and transfer onto a lined pan.Drizzle with some olive oil and bake for 15 minutes.Switch to broil and bake for another 5 - 10 minutes or until golden brown.
- Mix together all of the dressing ingredients until well combined.Serve humus balls with the dressing, parsley and scallions.
Notes
Extra vegan option: Just replace yogurt dressing with your favorite tomato sauce or some ketchup!
They will keep refrigerated for 3-4 days.
They will keep refrigerated for 3-4 days.
