Rich, savory eggplant and creamy hummus form the base of these delicious and hearty vegan “meatballs.”
Did you know that May 13th is National Hummus Day? I love hummus! Made by pureeing chickpeas, tahini (sesame paste), olive oil, and seasonings, it’s one of those staple items that I always have on hand in my fridge. We love to use it as a dip for veggies. My husband Pete and I pack sliced cucumbers and hummus for work all the time- it gives us energy to get through those long ER shifts. I also like to use hummus as a sandwich spread- it’s a nice healthy alternative to mayonnaise.
Hummus is the perfect snack- it’s a plant based protein and it also provides plenty of heart-healthy fats, fiber, vitamins and minerals. So when I found out that the Recipe Redux and Sabra were hosting a recipe contest, I knew I had to enter! I wanted to think outside of the box and do something with hummus that I’ve never done before so I experimented a little in the kitchen until I had an “aha!” moment. I decided to make a vegetarian meatball and try to use hummus as a binder instead of an egg.
For the base of my Mediterranean Eggplant Hummus “Meatballs,” I decided to go with eggplant because it has a rich, savory flavor and buttery texture when it’s roasted in the oven. After roasting the eggplant, I wrung it out in a cheesecloth to get rid of any excess water. Then, I stirred in some Roasted Pine Nut Hummus, spices, breadcrumbs, and pine nuts for texture.
Instead of the Italian herbs and spices found in traditional meatballs, I used Mediterranean flavors for my dish like cumin, coriander, and cilantro. The hummus not only added great flavor to the mixture, it also bound the balls together nicely, thus getting rid of the need to add an egg, and making the balls vegan!
To serve with the meatballs, I made a simple sauce using the Roasted Pine Nut Hummus, Greek yogurt, lemon and cilantro. Then I topped it with some of the olive oil and pine nuts from the container. The sauce is deliciously creamy and tangy and is the perfect compliment to the meatballs. If desired, it can easily be made vegan by substituting a dairy-free yogurt or omitting it altogether.
You can enjoy these Mediterranean Eggplant Hummus “Meatballs” as a snack or an appetizer with the Creamy Hummus Sauce on the side to dip into. They are also wonderful on top of pita bread with some sauce and fresh vegetables like cucumber and tomato. Either way, these flavor-packed vegetarian balls are definitely a crowd pleaser and a nutritious dish that you can feel good about serving to your family and friends.
Mediterranean Eggplant Hummus "Meatballs"
Ingredients
Meatballs:
- 2 large eggplants (about 42 ounces total)
- ¼ cup roasted pine nut hummus or other flavor
- 1 clove garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ¾ teaspoon kosher salt
- 1/8 teaspoon cayenne pepper (optional)
- 2 tablespoons chopped cilantro
- ¼ cup pine nuts
- 1 cup panko breadcrumbs (preferably whole wheat) plus about ½ cup for dredging
- Olive oil spray
Creamy Hummus Sauce:
- ½ cup roasted pine nut hummus
- ½ cup reduced fat plain Greek yogurt (use dairy-free yogurt if vegan)
- 2 teaspoons lemon juice
- 2 tablespoons chopped cilantro, mint or combination of the two
Optional for serving: pita bread
Instructions
- Preheat oven to 400°F.
- Prick the eggplants all over with a fork. Place them on a lined baking sheet and roast in the oven 45-55 minutes until soft. Remove from oven and let cool. Scoop the flesh out and place it in cheesecloth or a dish towel and wring out any excess water. Place the eggplant in a bowl and chop it up.
- Stir in the hummus, garlic, cumin, coriander, salt, cayenne, cilantro, and pine nuts. Add the breadcrumbs and stir until combined. Add more breadcrumbs as needed until the mixture holds together.
- Place the remaining ½ cup breadcrumbs in a shallow dish. Form the eggplant mixture into meatballs (I like using a small cookie scoop for this) and lightly roll them in the breadcrumbs. Place them on a greased baking sheet. Discard any remaining breadcrumbs. Spray or brush the meatballs with olive oil. Bake in the oven 18-22 minutes until firm. For an extra golden crust, place them under the broiler for a few minutes at the end.
- To make the sauce, stir the hummus, yogurt, lemon juice and herbs together in a bowl. Top the sauce with some of the oil and pine nuts from the hummus container. Serve the meatballs with the sauce.
Nutrition
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Sonali these look incredible! I love that they are baked and not fried too.
I love veggie meatballs, but have never thought to make them with hummus! Definitely trying this recipe. Thanks!
Alison’s Allspice recently posted…Mediterranean Hummus Stuffed Mushrooms
I love everything about this recipe – pinning!
What a delicious way to enjoy Sabra! Love it when “aha” moments like these vegetarian meatballs happen in the kitchen!
These sounds incredible, can’t wait to make them.
Ariella |Perspective Portions recently posted…Trader Joe’s Inspired Corn Salad
I love your creativity! These look and sound absolutely incredible!
Jessica @Nutritioulicious recently posted…By: Menu Plan Monday: March 20, 2017
What a fabulous idea, Sonali! I love both hummus and eggplant, and I believe the roasted and lightly smoky eggplant and hummus make the perfect combo. Very nicely done!
So is it okay that I totally want to face plant into this?! This deliciousness needs to happen in my kitchen asap!
Taylor Kiser recently posted…Greek Potato Bites with Hummus
What a delicious idea! I loveee eggplant and anything bite sized so these look perfect!
Kristy from Southern In Law recently posted…Recipe: Easy No Bake Cookie Dough Protein Bites
I’m a big fan of hummus and this is a genius idea! I also like that you added eggplant and this might be a way I can get my family to eat it.
Sabra hummus is my favourite – it’s the only brand I buy from the store. I love the sounds of this recipe – eggplant meatballs are so creative!! And they sound so delicious with all those pine nuts in there too!
Rebecca | NOURISHED. the blog recently posted…Lemony Vegetable Pasta Salad
Aughhh, these look absolutely amazing!! <3!! I haven't made meatballs in the longest time–that's awesome that you used eggplant in this! :]!
Hummus and eggplants = winning combo! Love this delicious twist
Natalie @ Obsessive Cooking Disorder recently posted…Plantain Tostones with Mango Salsa and Cilantro Chimichurri
Yum!!! I love your creativity with this recipe, not to mention you get a double dose of hummus 🙂 I can’t wait to try this with gluten free breadcrumbs. Happy Mothers Day!!
I never would have thought to make meatballs using hummus. The use of Mediterranean spices sounds delicious!
Sandra Laflamme recently posted…Reebok Running Shoe Review–Harmony Road
This sounds wonderful and kind of reminds me of falafel!! Pinning so I can give this creative and flavorful meal a try 🙂
this recipe ticks all the boxes, such delicious photos too!
Love this!! Can they be frozen after baking?
I’ve never tried to freeze them before but I think it should work!