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  1. Home
  2. lebanese recipe

Whipped Hummus with Lamb

Like moroccan? Try aromatic lebanese - by Barbara Northwood
  • 04 Apr 2019
Whipped Hummus with Lamb
Prep: 20 Minutes - Cook: 15 Minutes - Easy - Serves 4 - gluten-free
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In the Middle East, many dishes revolve around humble vegetables and grains, which are used to extend limited amounts of meat. Garlic, lemon and fresh herbs feature heavily, and sweet and sour tastes are often used together. 

Ingredients

FOR THE HUMMUS

2 tbsp tahini paste

3 tbsp lemon juice, plus extra if needed

100g/4oz dried chickpeas, soaked overnight and cooked, or 200g canned chickpeas

1 garlic clove, finely chopped

3 small ice cubes

pinch of ground allspice

FOR THE LAMB

25g/1oz of salted butter

1 small onion, finely chopped

1 tbsp pine nuts

2 garlic cloves, finely chopped

85g/3oz minced lamb

1½ tsp pomegranate molasses

pinch of ground allspice

pomegranate seeds

chopped mint leaves

TO SERVE

Arabic bread

Method

  1.  For the hummus, put the tahini, lemon juice and 1 tbsp water in a bowl and mix.

  2. Drain the cooked chickpeas, then loosen their skins by rinsing them under cold water several times. Cover them with water, swish them with your hands and discard any loosened skins.

  3. Transfer the chickpeas and the garlic to a food processor and pulse for 30 secs. Add an ice cube, then pulse again. Repeat with the remaining ice cubes until you have a smooth paste.

  4. Pour in the tahini and lemon mixture, and pulse until you have a well-blended purée. Add the allspice, season to taste with salt, then pulse once more for about 1 min. If the hummus is too thick, add a little more lemon juice or water (being careful not to dilute the zesty flavours). Transfer the hummus to a serving bowl, cover and set aside.

  5. For the lamb, melt the butter in a heavy-based frying pan over a medium heat, add the onion and cook for 4-5 mins
    until soft. Stir in the pine nuts and cook for 2 mins.

  6. Add the garlic to the pan, mix well and cook for about 1 min until aromatic. Stir in the lamb and cook for 3-4 mins until just browned. Pour the pomegranate molasses over the lamb mix, stir in the allspice and season well.

  7. Make a well in the middle of the hummus and spoon in the hot meat and any juices. Sprinkle with pomegranate seeds and mint, and serve with Arabic bread.

PER SERVING 

232 kcals, protein 11g, carbs 12g, fat 16g, sat fat 4g, fibre 4g, sugar 4g, salt 0.6g

  • lebanese recipe
  • quick lamb recipe
  • hummus
Barbara Northwood
Barbara Northwood
Barbara has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.

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