Go Back

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!
Course Appetizer, Side Dish
Cuisine Greek, Mediterranean
Keyword baked, balls, chickpeas, falafel, hummus
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 -8 servings
Author The Hungry Bites


  • 1 medium tomato
  • 2 cups chickpeas, cooked
  • 1/2 cup tahini
  • 1/2 cup water
  • 1/4 cup olive oil
  • 1 cup chopped parsley
  • 1/2 cup chopped scallions
  • 1 1/2 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 1/2 cup
  • For the Greek yogurt dressing:
  • 1/2 cup greek yogurt (or coconut yogurt)
  • 2 teaspoons lemon juice
  • 1/2 teaspoon lemon zest
  • pinch of salt
  • fresh chopped parsley and scallions for serving


  1. Preheat your oven to 350°F (175°C)
  2. 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.

  3. 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.

  4. Mix together all of the dressing ingredients until well combined.

    Serve humus balls with the dressing, parsley and scallions.

Recipe Notes

Extra vegan option: Just replace yogurt dressing with your favorite tomato sauce or some ketchup!
They will keep refrigerated for 3-4 days.