Harissa Meatballs with Hummus
Spicy beef meatballs flavoured with punchy harissa paste served on creamy smooth homemade hummus.
The Recipe – Harissa Meatballs with Hummus
For the Harissa Meatballs, add steak beef mince, grated onion, garlic, spices, parsley and harissa paste to a bowl and mix well. Form into meatballs and cook until caramelised on the outside and cooked all the way through.
For the creamiest hummus, start with a tin of chickpeas. Removing the skins will make the hummus even smoother, but is not absolutely necessary. Add the chickpeas to a food processor with tahini and salt. Blitz to a rough paste. Add ice cold water, and a couple of ice cubes if you like. The ice water keeps the hummus cool and makes for a super smooth hummus. Blitz for five minutes. This might seem excessive, but is necessary for the smoothest, creamiest hummus without the need for any oil.
Serve the meatballs on a bed of the creamy hummus, topped with chopped parsley and pine nuts. Pomegranate seeds would also make a lovely addition. Serve with some toasted pita to scoop up the meatballs and hummus. A delicious dinner that is impressive, but quick.
Tips
- Use lamb instead of beef mince.
- Add 2 tbsp pine nuts to the meatball mix for extra texture.
- Serve the meatballs on babaganoush instead of hummus.
- Mix together 100g Greek yoghurt with a tsp of harissa paste and one crushed garlic clove to serve alongside the Harissa Meatballs.
- The meatballs are really easy to cook in the airfryer
Other recipes to try after Harissa Meatballs with Hummus
Harissa Meatballs with Hummus
Ingredients
- 500 g Beef Steak Mince
- 1 Small Onion Grated
- 2 Garlic Cloves Crushed
- 2 Tbsp Harissa Paste
- 2 Tbsp Finely Chopped Fresh Parsley
- 1 Tsp Ground Cumin and Ground Coriander
- 400g Tin Chickpeas
- 2 Tbsp Tahini
- 100 ml Ice water
- Salt and Pepper
- Olive Oil
- Chopped Parsley, Pine Nuts and Pita Bread, to serve.
Instructions
- Add the first six ingredients to a large mixing bowl with plenty of salt and pepper. Mix well with your hands and form into approximately 16 meatballs.
- Cook the meatballs either in a frying pan over a medium heat for 10-15 minutes, Or in air fryer at 200C for 15 minutes.
- Meanwhile, make the hummus. In a food processor, add the drained chickpeas, the tahini and a good grind of salt and pepper. Blitz until it blends to a paste. Add the ice water and blend for another 5 minutes. This may seem long, but is necessary to make a really smooth and creamy hummus. Add more ice water for a thinner consistency. Check the seasoning before serving.
- Spread the hummus on a serving dish and top with the meatballs. Sprinkle over some more chopped parsley and some pine nuts. Serve with pita bread.
