Apricot Hummus Balls with Smoky Ranch Dipping Sauce

The perfect holiday vegan appetizer!
Dish Type: appetizers Lifestyle: dairy free, gluten free, vegan, vegetarian


Hummus Balls:
2 ½ cups cooked/canned chickpeas, drained and rinsed
1.2 cup chopped dried apricots
3 tbsp tahini
2 tbsp extra-virgin olive oil
juice of ½ lemon
1 tbsp chopped fresh rosemary
1 clove of garlic, minced
½ tsp salt

Smoky Ranch Dipping Sauce:
1 cup Roasted Garlic Vegenaise
1/4 cup non-dairy milk
2 tsp apple cider vinegar
1 tbsp chopped parsley
1 tbsp chopped chives
1 tsp smoked paprika
1 tsp onion powder
1/4 tsp salt
1/4 tsp ground pepper



Preheat oven to 350F
Process chickpeas in a food processor until crumbly
Add dried apricots, tahini, oil, lemon juice, rosemary, garlic, salt, and blend until mixture is moist
Roll into 1” balls and place on a baking sheet lined with parchment paper
Bake for 12 minutes

For the dipping sauce:

Mix all ingredients in a bowl
Keep refrigerated until ready to serve