Hummus with Lamb
Total Time
15 minutes
Prep Time
10 minutes
Cook Time
5 minutes
Rating
4.93 out of 5 stars
(14)
Ingredients
8 servings
- 8 oz / 250 g ground lamb (mince)
- 1/2 brown onion (, finely diced)
- 1 tbsp olive oil
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 1/2 tsp paprika powder
- 1/8 tsp cinnamon powder
- 1/4 tsp black pepper
- 1 tsp salt
- 15 oz / 400 g tin chickpeas (, drained)
- 1/4 cup water
- 1 garlic clove
- Juice of ½ a small lemon
- 2 tbsp tahini (sesame paste)
- 2 tbsp extra virgin olive oil
- Salt and pepper
- 1 tbsp pine nuts
- 1 tbsp parsley (, finely chopped)
- Extra virgin olive oil (for drizzling)
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Preparation
Step 1
Place a pan over medium high heat. Add pine nuts and toast until golden. Remove pine nuts from pan and set aside.
Step 2
Lamb mince
Step 3
Return pan to stove (still on medium high heat) and add olive oil.
Step 4
Add onion and cook until translucent (2 minutes). Then turn up the heat to high, add mince, spices and salt. Cook, breaking up the mince into small pieces, until browned and cooked through (3 minutes).
Step 5
Set aside and cover so it doesn't dry out. Bring it to room temperature.
Step 6
Hummus
Step 7
Place all ingredients except salt in a food processor or blender and process until smooth.
Step 8
Taste before adding salt and pepper. Different brands of chick peas have different levels of saltiness. Also adjust acidity with lemon juice, if required.
Step 9
Use water to adjust the consistency to a tomato sauce (ketchup) like consistency. This consistency is "proper" hummus. In the Middle East, hummus is not the thick consistency that is typical of store bought hummus in Western countries, it is thinner.
Step 10
Assemble
Step 11
Spread hummus on a plate, using the back of a spoon to create "swirls".
Step 12
Top with lamb mince, scatter over the pine nuts and sprinkle with parsley. Finish with a drizzle of olive oil.
Step 13
Serve with pita bread.
Step 14
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