Baked humus balls with yogurt dressing (plus a vegan option)

December 28, 2016

A healthy, vegetarian, plant based recipe, baked in less than 30 minutes. Perfect as an appetizer, they can be served warm or cold!

1 medium tomato
2 cups chickpeas
½ cup tahini
½ cup water
¼ cup olive oil
1 cup chopped parsley
½ cup chopped scallions
1½ teaspoon cumin
2 teaspoons oregano
1 teaspoon paprika
1 teaspoon sugar (optional)
3 tablespoons lemon juice
1 clove garlic, minced (or 2 for stronger flavor)
4 cups breadcrumbs (I use a food processor and a stale bread)
salt and pepper to taste
semolina flour or polenta
½ cup greek yogurt (or coconut yogurt for vegan option)
2 teaspoons lemon juice
1 teaspoon sugar (opptional)
½ teaspoon lemon zest
pinch of salt

Nutritions

Calories
6385

Sodium
7541mg
314% DV

Fat
185g
284% DV

Protein
241g
482% DV

Carbs
1016g
345% DV

Fiber
138g
552% DV