Mediterranean Eggplant Hummus "Meatballs" | @foodiephysician

Mediterranean Eggplant Hummus "Meatballs"

Rich, savory eggplant and creamy hummus form the base of these delicious and hearty vegan “meatballs.”

Course Appetizer
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 6 (makes about 24 meatballs)
Calories 139 kcal
Author The Foodie Physician



  • 2 large eggplants (about 42 ounces total)
  • ¼ cup Sabra 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 Sabra 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

US Customary - Metric


  1. Preheat oven to 400°F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Recipe Notes

Creamy Hummus Sauce (2 tablespoons): Calories 36; Fat 1.7g; Saturated Fat 0.4g; Carbs 2.9g; Sugars 0.6g; Sodium 62mg; Fiber 0.9g; Protein 2.7g;

Nutrition Facts
Mediterranean Eggplant Hummus "Meatballs"
Amount Per Serving
Calories 139 Calories from Fat 41
% Daily Value*
Fat 4.6g7%
Saturated Fat 0.5g3%
Sodium 349mg15%
Carbohydrates 21.4g7%
Fiber 8.1g34%
Sugar 4.9g5%
Protein 4.7g9%
* Percent Daily Values are based on a 2000 calorie diet.