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Hummus Bowl with Salad & Kofta Recipe

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4.2 from 8 reviews

A delicious and easy-to-prepare Hummus Bowl featuring creamy homemade hummus, savory beef kofta meatballs, and a fresh cucumber, tomato, and red onion salad. This satisfying dish is perfect for a quick weeknight dinner that combines Middle Eastern flavors in a balanced and wholesome meal.

Ingredients

For the Hummus:

  • 1 can (14 oz./400g) chickpeas
  • 5-6 tbsp. chickpea water (reserved from chickpeas)
  • 3 tbsp. Tahini
  • 1-2 garlic cloves, small pieces
  • ½ organic lemon, zest & juice
  • 1 tbsp. olive oil (plus more for drizzling)
  • ¼ tsp. ground cumin
  • Salt, to taste
  • Black pepper, to taste
  • Some chili flakes (optional)

For the Kofta Meatballs:

  • 10.6 oz. (300g) ground beef
  • 1 small red onion, finely chopped
  • 1-2 garlic cloves, finely chopped
  • 1 tbsp. flat-leaf parsley, chopped
  • 2 tbsp. Panko breadcrumbs
  • 1 medium egg
  • 1 tsp. sweet paprika powder
  • ½ tsp. ground cumin
  • ½ tsp. cayenne pepper
  • Salt, to taste
  • Black pepper, to taste

For the Salad:

  • 1 medium-sized cucumber, diced
  • 2 large tomatoes, diced
  • 1 small red onion, finely sliced
  • 1 tbsp. olive oil
  • 1 tbsp. white wine vinegar
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Prepare the Hummus: Drain the canned chickpeas, reserving the chickpea water. In a tall container, combine chickpeas, 5 tablespoons of chickpea water, tahini, garlic, lemon zest and juice, olive oil, and ground cumin. Use an immersion blender or a regular blender to puree the mixture to a smooth, creamy consistency. If needed, add more chickpea water gradually to loosen the hummus. Season with salt and pepper to taste.
  2. Make the Kofta Mixture: Peel and finely chop the red onion and garlic. In a large bowl, combine ground beef, onion, garlic, chopped parsley, panko breadcrumbs, egg, sweet paprika, ground cumin, cayenne pepper, salt, and black pepper. Mix thoroughly to evenly distribute all ingredients. Cover the bowl and let the mixture rest for about 10 minutes to meld the flavors.
  3. Prepare the Salad: While the kofta mixture rests, wash and dice the cucumber and tomatoes. Peel and thinly slice the red onion. In a bowl, combine cucumber, tomatoes, and onion. Add olive oil and white wine vinegar, then season with salt and pepper. Toss well and set aside to allow flavors to blend.
  4. Cook the Kofta Meatballs: Heat olive oil in a large frying pan over medium heat. Divide the kofta mixture into eight equal portions and shape each into an oval-shaped meatball. Fry the koftas in the hot oil, turning occasionally, until all sides are nicely browned and cooked through, about 4 to 6 minutes total.
  5. Assemble and Serve: Spread a generous layer of hummus on each serving plate, drizzle with olive oil, and sprinkle with chili flakes if desired. Arrange the fresh salad and cooked kofta meatballs alongside the hummus. Serve immediately while warm.

Notes

  • Tahini adds depth and creaminess to the hummus; use a good quality sesame paste for best flavor.
  • Using chickpea water in hummus helps achieve a silkier texture without watering down flavor.
  • Resting the kofta mixture allows the spices to infuse the meat.
  • Adjust cayenne pepper in kofta to control heat level.
  • Serve with warm pita bread or flatbread for a complete meal.
  • Leftover kofta meatballs can be refrigerated for up to 2 days and reheated gently.

Find it online: https://recipesbyliza.com/hummus-bowl-with-salad-and-kofta-recipe/