Apricot Hummus Balls - alive magazine

Ingredients

• 2 1/2 cups (625 mL) cooked or canned chickpeas, drained and rinsed
• 1/2 cup (125 mL) chopped dried apricots
• 3 Tbsp (45 mL) tahini
• 2 Tbsp (30 mL) extra-virgin olive oil or camelina oil
• Juice of 1/2 lemon
• 1 Tbsp (15 mL) chopped fresh rosemary
• 1 garlic clove, chopped
• 1/2 tsp (2 mL) salt
• 1 cup (250 mL) plain yogurt
• 1 tsp (5 mL) lemon zest
• 3/4 tsp (4 mL) smoked paprika