Vegan arancini with zucchini hummus
Delicious dairy-free arancini
Crispy vegan arancini (risotto balls) served with silky roasted zucchini hummus are great as a starter or a light lunch and are perfect as a pre-dinner snack with a glass of wine.
Meat-free and dairy-free, these tasty morsels are a healthier vegan version of traditional arancini.
Leftover spring vegetable risotto makes this dish easy to prepare and adds fresh spring flavours to the rice balls.
Italian-inspired risotto balls
Arancini are Italian rice balls that are often stuffed with mozzarella, coated in breadcrumbs then deep-fried. They are normally served as a starter or as a snack.
My vegan version of this classic recipe produces light crispy arancini that have been oven-baked rather than fried and don’t contain cheese.
Golden on the outside from the crispy breadcrumbs and hazelnuts, inside there is a ‘creamy’ texture that is packed full of seasonal green vegetables and rice from the leftover risotto.
The small amount of lemon zest in the recipe makes the arancini taste fresh and bright. They go well with the zucchini hummus that is smooth from pureed chickpeas and is full of juicy zucchini that has been roasted with garlic.
You should make vegan arancini because they are:
- Dairy-free: no butter, cream or cheese.
- Crunchy on the outside and soft on the inside & taste great.
- Perfect to eat with garlicky zucchini hummus.
Vegan arancini and zucchini hummus – main ingredients:
- Spring vegetable risotto
- Zucchini & garlic
Tips for busy cooks
If you don’t have time to make your own risotto you can buy pre-made chilled risotto instead.
You can use (vegan-friendly) store-bought dried breadcrumbs if you don’t have any fresh breadcrumbs.
- Light lunch: eat these arancini and hummus with a large salad.
- Starter: a great way to start a vegan meal.
- Pre-dinner snack: enjoy arancini with a glass of wine before dinner.
You won’t miss the cheese
These vegan arancini are so full of flavour that you will not miss having any cheese in them. They are vibrant and fresh tasting from the green veggies & lemon.
Don’t know what to do with leftover risotto? Make these vegan arancini with zucchini hummus!
How did you eat your arancini and hummus? Did you enjoy them with a glass of wine or did you serve them as starter?
Let me know by leaving a comment and a recipe rating below – I’d love to hear from you.
Make these arancini using my recipe for spring vegetable risotto
If you like vegan food, try this recipe next: vegan tacos with avocado lime cream
Vegan arancini with zucchini hummus
- 2 large zucchini approx. 200g, sliced in half lengthways
- 3 cloves garlic peeled & thinly sliced
- 1 tsp extra virgin olive oil
- 400 g can of chickpeas drained
- 1 tbsp fresh parsley chopped (reserve a 1/2 tbsp for garnish)
- Salt and pepper
- 370 g leftover spring vegetable risotto chilled* see Recipe Notes
- 30 g fresh breadcrumbs made from vegan bread
- 1 lemon *see Recipe Notes
- 2 tsp extra virgin olive oil
Preheat oven to 200°C fan.
Zucchini hummus: put sliced zucchini in an unlined baking dish skin side down. Score white flesh of zucchini with a knife and push slices of garlic into the zucchini where there are slits. Drizzle tops of zucchini with olive oil. Bake in oven for 20 minutes. Remove from oven and allow to cool.
In a food processor, combine the cooled zucchini & garlic with the chickpeas, lemon juice, half a tablespoon of the fresh parsley, salt and pepper. Mix until smooth, transfer to a small serving bowl and sprinkle with remaining fresh parsley. Chill in fridge until serving.
Arancini: line a large baking tray with greaseproof paper. Add the majority of the lemon zest to the leftover risotto (reserve some for garnish) and mix with a spoon.
With slightly wet hands take some of the cold risotto and shape it in your hands into a golf ball sized arancino & place on a large plate. Repeat until all of the risotto has been shaped into balls. Dry your hands before next step.
Put breadcrumbs into a small bowl. Dip a risotto ball into the breadcrumbs until it’s completely coated and place on lined baking tray. Coat the rest of the arancini the same way and put them on the baking tray. Drizzle with 2 tsp of olive oil and bake in oven for 30 minutes or until crisp and golden. Remove from oven and allow to cool.
To serve (three arancini per person): put three spoonfuls of zucchini hummus on a board or plate and add a small amount of salad on top of the hummus. Place a risotto ball on top of each spoonful of hummus/salad. Garnish with lemon zest. Eat arancini hot or cold.
*Lemon: add most of grated zest to risotto (reserve some for garnish) and use juice for hummus.
*Leftover risotto: view my recipe for spring vegetable risotto