Make Ahead

Loaded Hummus with Merguez Meatballs

April 13, 2022
2 Ratings
Photo by Anna Chwistek | Serving Dumplings
  • Prep time 20 minutes
  • Cook time 20 minutes
  • Serves 4
Author Notes

Loaded hummus bowl with merguez meatballs. Tender and super flavorful meatballs together with a crunchy salad, crispy chickpeas and even some pine nuts too. Served up bowl-style with some fresh naan. This next-level dinner is super easy to make and beyond delicious. Add this into your weekly dinner rotation, serve as an appetizer at your next dinner party, or prep ahead of time and enjoy for lunch. —Anna Chwistek | Serving Dumplings

What You'll Need
  • Hummus
  • 5 tablespoons lemon juice
  • 1 garlic clove, smashed
  • 1 teaspoon each: salt, black pepper, ground cumin
  • 1/2 cup tahini
  • 1 can (15 oz) chickpeas, drained
  • 1 tablespoon greek yogurt
  • 1 tablespoon sesame oil
  • 4 tablespoons ice water
  • Toppings
  • 1 cucumber, thinly sliced
  • 7 ounces cherry tomatoes, halved
  • 1 red onion, thinly sliced
  • 5 tablespoons olive oil, divided
  • 1 tablespoon lemon juice
  • 1/2 teaspoon each: salt, black pepper, garlic powder
  • 1 pound merguez sausage
  • 7 ounces chickpeas, drained
  • 1/2 cup pine nuts
  • 1 garlic clove, minced
  • 2 tablespoons parsley, more for serving
  • red pepper flakes, for serving
  • za'atar spices, fro serving
  • flakey salt, for serving
  • freshly ground black pepper, for serving
  • pickled green chili peppers, for topping
  1. Start by making the hummus. To your food processor, add lemon juice, salt, pepper, cumin, smashed garlic clove and tahini. Blend until the garlic is finely chopped, about 2 minutes. Next add chickpeas, sesame oil, yogurt and ice water. Process until super smooth and creamy, about 5 minutes.
  2. Next prepare the salad. Thinly slice the cucumber and red onion, cut the cherry tomatoes in half. Combine with olive oil, lemon juice, salt, pepper and garlic powder.
  3. Remove the casings from the merguez sausages, cut into 5 cm/2 inch pieces and roll into balls.
  4. Heat oil in a skillet over medium. Add meatballs and brown on all sides, about 3 minutes. Add chickpeas, pine nuts and garlic. Cook fro 3-5 minutes, or until the chickpeas are crispy. Stir in parsley and black pepper.
  5. Bring it all together. Divide hummus among 4 bowls (or use 1 large shallow bowl) and use a spoon to create swirls. Top with the meatball mixture, cucumber-tomato salad and green peppers. Finish off with za'atar, flaky salt, black pepper, red pepper flakes and parsley. Serve with warm naan, enjoy!

See what other Food52ers are saying.

  • Jamie5191
  • Kbakes

2 Reviews

Jamie5191 April 2, 2023
Where do you get the merguez sausages ?
Kbakes May 1, 2022
This loaded hummus was the star of the show at our large family dinner yesterday. I made a double batch and since I couldn’t find merguez, I bought raw chicken Italian meatballs, pinched them in half, and rolled them into smaller meatballs. They were excellent in a bind but time permitting I would try to make my own merguez next time. Everyone positively loved this dish and it will be my go-to from now on for a beautiful, easy crowd-pleaser.