Hummus with Lamb

Method11 steps

1. 1

   Step 1: Have the onion finely diced, garlic peeled and parsley chopped before heating the pan. Toast all the pine nuts (1 tbsp) in a dry pan over medium-high heat, watching and stirring until golden. Lift them out and set aside.

   Uses 1 tbsp pine nuts

2. 2

   Step 2: Return the pan to medium-high heat and heat the 1 tbsp olive oil for lamb.

   Uses 1 tbsp olive oil for lamb

3. 3

   Step 3: Add the already diced onion and cook for about 2 minutes until translucent.

   Soften onion · 2 minUses All the heated olive oil · ½ brown onion, finely diced

4. 4

   Step 4: Increase to high heat and add all the raw ground lamb (250 g), cumin (½ tsp), coriander (½ tsp), paprika (½ tsp), cinnamon (⅛ tsp), measured lamb pepper and lamb salt (1 tsp). Cook, breaking up the mince, for about 3 minutes until browned and fully cooked through, reaching 71°C / 160°F. Continue as needed for that endpoint.

   Cook spiced ground lamb · 3 minUses All the onion and cooking oil · 250 g raw ground lamb · ½ tsp ground cumin · ½ tsp ground coriander · ½ tsp paprika · ⅛ tsp ground cinnamon · ¼ tsp black pepper for lamb · 1 tsp salt for lamb

5. 5

   Step 5: Set the cooked lamb mixture aside, covered so it does not dry out, while making the hummus. Let it lose its heat for the room-temperature serving style; serve promptly and refrigerate leftovers within 2 hours.

   Uses All the cooked lamb mixture

6. 6

   Step 6: Blend all the drained chickpeas, measured ¼ cup water, peeled garlic clove (1), juice of half the small lemon, tahini (2 tbsp) and 2 tbsp hummus olive oil until smooth. Keep the cooked lamb, toasted pine nuts and drizzling oil separate.

   Uses Drained chickpeas from the 400 g can · ¼ cup water for blending hummus · 1 garlic clove, peeled · Juice of ½ a small lemon · 2 tbsp tahini · 2 tbsp extra-virgin olive oil for hummus

7. 7

   Step 7: Taste the hummus, then add the hummus salt and pepper as needed; canned chickpeas vary in saltiness. Add the conditional extra lemon juice only if needed for acidity.

   Uses All the blended hummus · Salt and pepper, to taste in hummus · Extra lemon juice, only if needed to adjust acidity

8. 8

   Step 8: If needed, blend in the conditional extra water gradually until the hummus has a loose, spoonable consistency similar to ketchup.

   Uses All the seasoned hummus · Extra water, only as needed to loosen hummus

9. 9

   Step 9: Spread the hummus over two starter-size plates and make shallow swirls with the back of a spoon.

   Uses All the finished hummus

10. 10

    Step 10: Divide all the cooked lamb over the two plates of hummus. Scatter with all the toasted pine nuts and chopped parsley (1 tbsp), then finish with the drizzling olive oil.

    Uses All the plated hummus · All the cooked lamb mixture · All the toasted pine nuts · 1 tbsp finely chopped parsley · Extra-virgin olive oil, for drizzling

11. 11

    Step 11: Serve promptly with pita bread, sharing the two plates between eight starter portions.

    Uses Both finished plates · Pita bread, for serving