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Prep time
20 minutes
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Cook time
20 minutes
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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
Ingredients
- Hummus
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5 tablespoons
lemon juice
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1
garlic clove, smashed
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1 teaspoon
each: salt, black pepper, ground cumin
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1/2 cup
tahini
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1
can (15 oz) chickpeas, drained
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1 tablespoon
greek yogurt
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1 tablespoon
sesame oil
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4 tablespoons
ice water
- Toppings
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1
cucumber, thinly sliced
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7 ounces
cherry tomatoes, halved
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1
red onion, thinly sliced
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5 tablespoons
olive oil, divided
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1 tablespoon
lemon juice
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1/2 teaspoon
each: salt, black pepper, garlic powder
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1 pound
merguez sausage
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7 ounces
chickpeas, drained
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1/2 cup
pine nuts
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1
garlic clove, minced
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2 tablespoons
parsley, more for serving
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red pepper flakes, for serving
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za'atar spices, fro serving
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flakey salt, for serving
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freshly ground black pepper, for serving
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pickled green chili peppers, for topping
Directions
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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.
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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.
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Remove the casings from the merguez sausages, cut into 5 cm/2 inch pieces and roll into balls.
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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.
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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!
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