Servings: 10
Macros: 142kcal, Fat 7g, Carbs 13g, Protein 7g, Fibre 4g
Ingredients:
2.50 cup, Chickpeas - Canned, drained and rinsed
0.50 cup halves (130 g), Apricots Dried
3 Tablespoon, Tahini
2 tbsp, Extra Virgin Olive Oil
Juice of 1/2 a lemon
1 tbsp, Rosemary, fresh, chopped
1 clove, Garlic, chopped
0.50 tsp, Salt
1 cup, Plain Greek Yogurt
1 tsp(s), Lemon Zest
0.75 tbsp (6g), Smoked Paprika
Directions:
Preheat oven to 350 degrees. Place chickpeas in food processor and process until crumbly. Add apricots, tahini, olive oil, lemon juice, rosemary, garlic and salt. Blend until mixture is moist and comes together. Roll into 1 inch balls and place on parchment paper-lined baking sheet. Bake for 12 minutes. In a serving bowl, stir together yogurt, lemon zest and smoked paprika. To serve, insert toothpicks into hummus balls and serve alongside yogurt dip.
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