Hummus with Turkey and Zucchini Meatballs

hummus with juicy turkey zucchini meatballs

Hummus with Turkey and Zucchini Meatballs ~ I made a meal out of my favorite creamy hummus appetizer simply by topping it with tender turkey meatballs lightened up with fresh shredded zucchini.

hummus is the world's most perfect appetizer!

It doesn’t get any better than hummus. Unless of course you top it with skewers of juicy turkey zucchini meatballs and drizzle it all with a lemony yogurt sauce. Just writing about it makes me hungry all over again. Add some fluffy HOMEMADE PITA BREAD and a jug of wine and you’ve got a feast.

hummus with juicy turkey zucchini meatballs

We eat plain hummus for dinner all the time, but these skewers give the dish a little extra ‘main course’ gravitas. The meatball recipe is adapted from my Turkey and Zucchini Burgers, which comes from the great Yotam Ottolenghi. The zucchini makes the meatballs super light and juicy. If you like, the hummus can be made ahead of time, and the meatballs can be formed, but I always think meatballs are best cooked at the last minute. It only takes a few minutes, so it’s well worth it.

Creamy hummus with turkey and zucchini meatball skewers

 

Hummus with turkey and zucchini meatballs

If you’re intrigued by the idea of making a meal out of hummus, try my Hummus and Spiced Lamb, it’s absolutely luscious.

Creamy hummus with juicy turkey zucchini meatball skewers

I have lots of other recipes on the blog either directly from, or inspired by, Yotam Ottolenghi, the Israeli/British chef who’s creative recipes have inspired me more than any other single person ~ you can see them all here. Some of my favorites are:


hummus with juicy turkey zucchini meatballs
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3.3 from 64 votes

Hummus with Turkey & Zucchini Meatballs

Hummus with Turkey & Zucchini Meatballs ~ I made a meal out of my favorite creamy hummus appetizer simply by topping it with tender turkey meatballs lightened up with zucchini.
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Yield 4 -6 servings
Author Sue Moran

Ingredients

hummus

  • 2 cans chickpeas drained and WELL rinsed
  • 2 cloves garlic
  • juice of 2 lemons
  • 1 tsp salt
  • 1/2 cup tahini
  • toasted pine nuts and olive oil for garnish

meatballs

  • 1 lb ground turkey i used white meat
  • 2 cups grated zucchini about two small
  • 3 green onions very thinly sliced
  • 1 large egg beaten
  • 4 Tbsp chopped fresh mint
  • 4 Tbsp chopped fresh cilantro
  • 2 cloves garlic minced
  • 1 tsp ground cumin
  • 1 tsp salt
  • 1/2 tsp fresh ground pepper
  • 1/2 tsp cayenne pepper
  • oil for browning

yogurt sauce

  • 1/2 cup Greek yogurt
  • 4 Tbsp tahini
  • juice of 1/2 lemon
  • water to thin

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.
  • I use a 1 1/2 inch scoop to scoop each meatball and then roll it lightly with my 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. I like the cover and chill the meatballs for about an hour, but that's optional. You can proceed right away if you like.
  • Heat oven to 400F
  • 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.
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

 

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16 Comments

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  • Reply
    grace
    August 4, 2015 at 1:51 pm

    hummus is one of my favorite things on this earth, and i love idea of zucchini in turkey meatballs!

  • Reply
    Tricia @ Saving room for dessert
    August 4, 2015 at 7:18 am

    Oh I love everything about this dish! I could eat it every day. The hummus looks perfect 🙂

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