Hummus with Turkey & Zucchini Meatballs
User Reviews
3.4
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
4 -6 servings
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Calories
566 kcal
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Course
Main Course
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Cuisine
American
Hummus with Turkey & Zucchini Meatballs
Description
Hummus with Turkey & Zucchini Meatballs features a smooth hummus base prepared by pureeing canned chickpeas with garlic, fresh lemon juice, salt, and tahini until creamy. Water is added to thin the hummus to a desirable consistency. The meatballs are formed from ground turkey mixed with grated zucchini (well-drained to remove moisture), green onions, fresh mint, cilantro, garlic, and warm spices including cumin, black pepper, cayenne, and salt. An egg binds the mixture, which is wet yet firms up during cooking.
The meatballs are portioned into 1.5-inch scoops and gently rolled, then cooked in neutral oil until browned, complementing the creamy hummus. A yogurt sauce combining Greek yogurt, tahini, lemon juice, and water is prepared to drizzle or dip, adding a tangy and smooth contrast to the meatballs and hummus.
This combination offers a balanced meal with protein from turkey and chickpeas, fresh herb notes, and a variety of textures from creamy to tender to slightly crisp, suitable as a main dish or appetizer.
Ingredients
hummus
- 3 cups chickpeas 2 cans), drained and rinsed well, canned
- 2 cloves garlic
- 1/2 cup lemon juice (2 large lemons)
- 1 tsp salt
- 1/2 cup tahini
- pine nuts for garnish, toasted pine nuts
- olive oil for garnish, toasted pine nuts
meatballs
- 1 lb ground turkey
- 2 cups zucchini about two small zucchini, grated
- 3 green onions very thinly sliced
- 1 egg beaten, large
- 4 Tbsp mint chopped, fresh
- 4 Tbsp cilantro chopped, fresh
- 2 cloves garlic minced
- 1 tsp cumin ground
- 1 tsp salt
- 1/2 tsp black pepper fresh ground
- 1/2 tsp cayenne pepper
- neutral cooking oil for browning, generic cooking oil
yogurt sauce
- 1/2 cup Greek yogurt
- 4 Tbsp tahini
- 2 Tbsp lemon juice (1/2 lemon)
- water to thin the sauce
Instructions
- Make the hummus first. Put the chickpeas in a food processor, along with the garlic and lemon juice, and puree until very smooth. You will have to scrape down the sides of the machine occasionally. Let the machine to its work for several minutes to get a smooth puree.
- Add the tahini and salt and puree again. I add water at this point to thin the hummus down a bit, maybe 1/2 cup. Taste to adjust the seasonings. Refrigerate until needed.
- For the meatballs, put the ground turkey in a large mixing bowl. Break it apart as you put it in.
- Wrap the shredded zucchini in paper towels and squeeze the moisture out. Add it to the bowl, along with the rest of the ingredients. Mix with your fingers until well combined, but don't over work the meat.
- Use a 1 1/2-inch scoop to portion each meatball and then roll it lightly with your hands. Set on a platter while you finish them all. The mixture will be very wet and loose, but will firm up as it cooks, so don't worry. Cover the plate and chill the meatballs for about an hour (optional). You can proceed right away if you like.
- Heat oven to 400°F.
- Coat the bottom of a skillet with oil and heat until quite hot. Brown the meatballs, in batches, for a few minutes so that all sides get brown.
- Transfer the meatballs to a baking pan and carefully thread about 3-4 meatballs each onto skewers. Set the pan in the oven for about 10 minutes or until the meatballs are cooked through. You can check with a thermometer if you like, the interior should be at or close to 165F.
- Serve the meatballs warm on top of the hummus, and drizzle with sauce.
- For the sauce, mix the ingredients together and add enough water to thin it to a drizzling consistency. Taste to adjust the flavors if you like.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4-6 servings
Amount Per Serving
Calories 566 kcal
% Daily Value*
| Serving | 3 meatballs | |
| Calories | 566kcal | 28% |
| Carbohydrates | 35g | 12% |
| Protein | 46g | 92% |
| Fat | 30g | 46% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 13g | 76% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 105mg | 35% |
| Sodium | 1613mg | 67% |
| Potassium | 1055mg | 22% |
| Fiber | 9g | 36% |
| Sugar | 4g | 8% |
| Vitamin A | 705IU | 14% |
| Vitamin C | 32mg | 36% |
| Calcium | 187mg | 19% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.4
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