Hummus baby meatballs in a bowl with tahini drizzle and sesame seeds.

Gluten Free Hummus Baby Meatballs

These Gluten Free Hummus Baby Meatballs are perfect for BLW because they're iron rich, dairy free and egg free for those with intolerances!
Course Main Dish
Cuisine American
Keyword easy, baby food, baby led weaning, iron rich foods, Dairy Free, egg free
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 24 meat balls
Calories 94kcal
Author Abbey Sharp


  • 1 cup canned salt free chickpeas drained and rinsed
  • 2 tbsp tahini
  • 2 cloves garlic minced
  • 2 tbsp lemon juice
  • Zest of 1 lemon
  • 1/4 cup extra virgin olive oil plus more for greasing
  • 1 1/4 lb ground beef medium fat, if possible
  • 1/4 tsp pepper


  • Tahini optional
  • Sesame seeds optional


  • Preheat oven to 375 F.
  • In a food processor or blender, puree the chickpeas, tahini, garlic, lemon juice, oil and lemon zest until very smooth.
  • In a bowl, mix the hummus with the ground beef and pepper.
  • Roll into about 20-24 two-tablespoon balls and place on a greased baking sheet.
  • Bake for 10 minutes, flip and bake for an additional 7-10 minutes or until cooked through.
  • Serve as is or drizzled with tahini and topped with sesame seeds.


Calories: 94kcal | Carbohydrates: 1g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 16mg | Sodium: 35mg | Potassium: 79mg | Vitamin C: 0.6mg | Calcium: 9mg | Iron: 0.6mg