Hummus topped with aromatic lamb mince. A starter or a small meal, this is a show stopper hummus. If you haven't tried this before, you're in for a real treat! This recipe makes 2 starter size plates (double what you see in the photo).
Prep Time10 minutesmins
Cook Time5 minutesmins
Total Time15 minutesmins
Course: Appetizer
Cuisine: Middle Eastern
Servings: 8
Calories: 325cal
Author: Nagi | RecipeTin Eats
Ingredients
Spiced Lamb
8 oz / 250 g ground lamb(mince)
1/2brown onion, finely diced
1tbspolive oil
1/2tspcumin powder
1/2tspcoriander powder
1/2tsppaprika powder
1/8tspcinnamon powder
1/4tspblack pepper
1tspsalt
Hummus
15 oz / 400 g tin chickpeas, drained
1/4cupwater
1garlic clove
Juice of ½ a small lemon
2tbsptahini(sesame paste)
2tbspextra virgin olive oil
Salt and pepper
Garnishes
1tbsppine nuts
1tbspparsley, finely chopped
Extra virgin olive oil(for drizzling)
Instructions
Place a pan over medium high heat. Add pine nuts and toast until golden. Remove pine nuts from pan and set aside.
Lamb mince
Return pan to stove (still on medium high heat) and add olive oil.
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).
Set aside and cover so it doesn't dry out. Bring it to room temperature.
Hummus
Place all ingredients except salt in a food processor or blender and process until smooth.
Taste before adding salt and pepper. Different brands of chick peas have different levels of saltiness. Also adjust acidity with lemon juice, if required.
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.
Assemble
Spread hummus on a plate, using the back of a spoon to create "swirls".
Top with lamb mince, scatter over the pine nuts and sprinkle with parsley. Finish with a drizzle of olive oil.