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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
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 40 mini meatballs
Calories 94kcal


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


  • Tahini optional
  • Sesame seeds optional


  • Preheat oven to 400 F and put a baking sheet into an oven to preheat.
  • In a food processor or blender, puree the chickpeas, tahini, garlic, lemon juice, oil and lemon zest until smooth.
  • In a bowl, mix the hummus with the ground beef, pepper and salt if using.
  • Grease baking sheet. Roll into about 35-40 one-tablespoon balls and place on a greased baking sheet.
  • Bake for 10 minutes, flipping half way 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