Who says hummus has to be in dip form? Each bite of these balls provides a sweet and savoury taste experience that will have them disappearing from the appetizer platter quickly. The quick yogurt dip provides a little smoky and creamy contrast, but can be eschewed by those avoiding dairy.
2 1/2 cups (625 mL) cooked or canned chickpeas, drained and rinsed
1/2 cup (125 mL) chopped dried apricots
3 Tbsp (45 mL) tahini
2 Tbsp (30 mL) extra-virgin olive oil or camelina oil
Juice of 1/2 lemon
1 Tbsp (15 mL) chopped fresh rosemary
1 garlic clove, chopped
1/2 tsp (2 mL) salt
1 cup (250 mL) plain yogurt
1 tsp (5 mL) lemon zest
3/4 tsp (4 mL) smoked paprika
Preheat oven to 350 F (180 C).
Place chickpeas in food processor container and process until crumbly. Add apricots, tahini, oil, lemon juice, rosemary, garlic, and salt; blend until mixture is moist and comes together.
Roll into 1 in (2.5 cm) balls and place on parchment paper-lined baking sheet. Bake for 12 minutes.
In serving bowl, stir together yogurt, lemon zest, and smoked paprika.
To serve, insert toothpicks into hummus balls and serve alongside yogurt dip.
Serves 10 to 12.
Each serving contains: 136 calories; 5 g protein; 6 g total fat (1 g sat. fat, 0 g trans fat); 17 g total carbohydrates (7 g sugars, 3 g fibre); 130 mg sodium
source: “Pickup Artists“, alive #386, December 2014