These Mediterranean Empanadas with Hummus are a delightful explosion of fresh flavors and textures! Imagine flaky, golden-brown pastry pockets filled with a vibrant mix of chickpeas, cucumber, red onion, and parsley, all brought together by a creamy, dreamy homemade hummus. It's a taste of the sun-drenched Mediterranean, perfect for a light lunch, an appetizer, or a snack that will transport you to a faraway place.

This recipe is more than just a meal; it's a journey. A journey that starts with the simple pleasure of making your own hummus (because trust me, the store-bought kind doesn't hold a candle to homemade!), and continues with the satisfying act of crafting these little savory parcels of delight. Every bite is a celebration of fresh, vibrant ingredients and the joy of creating something delicious with your own two hands.

Mediterranean Empanadas with Hummus

Name: Mediterranean-Empanadas-with-Hummus
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6
Cuisine: South-American
Ingredients: 1 ½ cups All-purpose flour; 1 tsp Salt; ½ tsp Baking powder; ¼ cup Olive oil; ½ cup Water; 1 cup Cooked chickpeas; ½ cup Cucumber, finely chopped; ¼ cup Red onion, finely chopped; ¼ cup Fresh parsley, chopped; 1 tbsp Lemon zest; 1 tbsp Lemon juice; ½ cup Homemade hummus (recipe below); to taste Salt and pepper

These delicious Mediterranean Empanadas are filled with a flavorful chickpea mixture and served with homemade hummus. A perfect blend of flavors and textures!

⏳ Yield & Time

Yield: 6 servings

Preparation Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

📖 Instructions

In a large bowl, combine the flour, salt, and baking powder. Give it a quick whisk to combine. If you're using a food processor, pulse the dry ingredients together for 10 seconds.
Slowly add the olive oil and water to the flour mixture, mixing with a fork or your hands until a shaggy dough starts to form. If using a food processor, use the pulse function to combine the wet and dry ingredients until it forms a ball. Do not over mix.
Turn the dough out onto a lightly floured surface and knead for 2-3 minutes until it becomes smooth and elastic. You know it is ready when it is smooth and not sticky.
Form the dough into a ball, wrap it in plastic wrap, and let it rest at room temperature for at least 30 minutes (or up to 1 hour). This allows the gluten to relax, resulting in a more tender crust.
While the dough rests, prepare the filling. In a medium bowl, combine the cooked chickpeas, chopped cucumber, red onion, parsley, lemon zest, lemon juice, and a generous amount of your homemade hummus (recipe below). Season generously with salt and pepper. Taste and adjust seasonings if needed. I like to add a pinch of cumin for an extra layer of flavor!
Once the dough has rested, roll it out on a lightly floured surface to about 1/8-inch thickness. Use a 4-inch cookie cutter or a knife to cut out circles. You should get about 10-12 empanadas depending on the size of your circles.
Place a spoonful of the chickpea filling in the center of each circle. Fold the dough over to form a half-moon shape, pressing the edges firmly to seal. Crimp the edges using a fork for a pretty finish—or just pinch them together. I know it sounds tedious, but trust me, you’ll be proud of yourself once you see how they look!
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Place the empanadas onto the prepared baking sheet. Brush the tops with olive oil or melted butter for extra golden goodness. If you are feeling fancy, sprinkle some sesame seeds or nigella seeds on top.
Bake for 20-25 minutes, or until the empanadas are golden brown and the filling is heated through. Keep an eye on them – ovens vary, you know!. If the bottoms start to brown too quickly, reduce the oven temperature slightly.
Remove from the oven and let cool slightly before serving. Serve warm with extra hummus for dipping. Enjoy!