Harissa Meatballs with Hummus
documentingmydinner
Spicy Beef Meatballs on a plate of smooth and creamy hummus.
Prep Time 20 minutes mins
Course Main Course
Cuisine Middle Eastern
- 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.
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.
Keyword Beef, hummus, meatballs