banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Apricot Hummus Balls

    Share

    Apricot Hummus Balls

    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.

    Advertisement

    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

    Advertisement

    Apricot Hummus Balls

    Directions

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Yogurt Marinated Chicken with Lemon and Cilantro

    Yogurt Marinated Chicken with Lemon and Cilantro

    Yogurt completely transforms the texture of these chicken thighs, making them tender and flavourful with bright notes of lemon and cilantro. Ideal for a day trip, these can be marinated in the morning and cooked in the evening, but they also work well when cooked in advance and packed for a picnic to be eaten cold. Marinade mentions Marinate chicken thighs for anywhere between 4 and 24 hours. Discard excess marinade that has been in contact with raw chicken. It should not be consumed uncooked.