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
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



  • 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


  • 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


  • 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 tries to provide accurate nutritional information, these figures are only estimates.


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    Please rate this recipe!

  • Reply
    Claudia | The Brick Kitchen
    August 3, 2015 at 5:11 pm

    LOVE hummus and anything ottalenghi! Such a good idea to pair his turkey meatballs with hummus for a main meal – so full of those gorgeous middle-eastern flavours and super healthy too!! 🙂

  • Reply
    Maria | Pink Patisserie
    July 31, 2015 at 10:38 am

    I absolutely love recipes like this! Those flavors are just so delicious.. I’m suddenly starving!

  • Reply
    Jennifer @ Seasons and Suppers
    July 31, 2015 at 5:05 am

    What a great summer dinner. Love the meatballs!!

  • Reply
    [email protected]+This+is+How+I+Cook
    July 30, 2015 at 8:42 pm

    Meatballs are always a hit and since I’ve made these, I already know they are! Perfect!

  • Reply
    July 30, 2015 at 2:41 pm

    Hi Sue, this recipe is a keeper, I love everything about it. I have this cookbook but have not made this recipe yet. Sometimes I go back through my books and find whole new recipes that I fall in love with. Have a great week-end!

  • Reply
    Laura (Tutti Dolci)
    July 30, 2015 at 1:06 pm

    I eat hummus nearly every day. Love these Mediterranean flavors!

    • Reply
      July 30, 2015 at 1:11 pm

      We do too Laura – it’s a good thing it’s so easy to change up!

  • Reply
    July 30, 2015 at 11:59 am

    Meatballs and hummus are such a great combination! I bet these would be excellent folded into a wrap with some soft lettuce. So good.

    • Reply
      July 30, 2015 at 1:03 pm


  • Reply
    Carolyn Selheim-Miller | Boxes and Jars
    July 30, 2015 at 11:38 am

    Oh wow this looks amazing! I was lucky enough to work at an amazing Lebanese restaurant in college and ate fresh homus with grilled chicken for dinner about 3 nights a week! (my secret to never gaining beer weight, haha!) This brings me back, but those turkey meatballs really step it up. I cannot wait to try this!

    • Reply
      July 30, 2015 at 1:05 pm

      I love that — I haven’t posted a chicken and hummus recipe yet, you’ve inspired me 🙂

  • Reply
    July 30, 2015 at 10:49 am

    OMG this looks amazing! I, too, have made the burgers, and they are yummy! I will be buying the ingredients for the meatball version this weekend. Can’t wait to try it. Thanks for another mouthwatering post!

    • Reply
      July 30, 2015 at 1:10 pm

      You’re welcome 🙂 Thanks for visiting Purple Queen!

  • Reply
    Chris Scheuer
    July 30, 2015 at 10:25 am

    Sounds like my kind of dinner! I have made the burgers and they’re so… good! Such a great idea to change them into meatballs!

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