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Vegan arancini with zucchini hummus

Crispy vegan arancini (risotto balls) served with zucchini hummus are great as a starter or a light lunch and are perfect as a pre-dinner snack with wine.
Meal Type Lunch, Snacks, Starter
Cuisine Italian-Inspired
Keyword Dairy-Free, Vegan, Vegan arancini, Vegetarian
Total Time 1 hour 10 minutes
Servings 12 Arancini
Author Veg Coast Cook


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


  1. Preheat oven to 200°C fan.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Recipe Notes

*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