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Recipe: Hummus With Ground Lamb
Similar Categories: Hummus, Ground, Lamb
200 g chickpeas soaked overnight
6 tbs olive oil
1/2 large spanish onion very finely diced
1/3 tsp ground cinnamon
Juice of 1 lemon
2 garlic cloves -- crushed to a paste
with salt (2 to 3)
3 tbs tahini -- (3 to 4)
170 g lamb minced
2 tbs pinenuts -- lightly toasted
flat leaf parsley
paprika
pickled chillies and pita to serve
Place chickpeas in a large saucepan with 2 litres of cold water and bring to the boil. Reduce heat to low and simmer skimming off scum for 1 1/2 to 2 hours until tender. Remove from heat, pour our excess liquid until level with chickpeas and season with sea salt and black pepper. Set aside.
Meanwhile heat half the oil in a frying pan over low heat, add onion and cook until golden. Remove and add the cinnamon. Drain chickpeas, reserving the liquid and blend in a processor with a little of the liquid until smooth. Add lemon juice, garlic, tahini and remaining oil. Season and add more liquid if necessary. Spread on to a plate.
Return onions to high heat, add the lamb and cook, breaking up lamb with a fork for 10-15 minutes. Add pinenuts and transfer to the hummus. Serve with parsley, a sprinkling of paprika pickled chillies and pita.
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