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The home of tasty food recipes invites you to try Hummus with crisp lamb recipe. Enjoy my collection of delicious food recipes and learn how to make Hummus with crisp lamb.
Get the festivities rolling with this crispy lamb and hummus appetiser that will take you right through summer.
Ingredients (serves 10)
2 x 400g cans chickpeas, rinsed, drained
280g (1 cup) Greek-style yoghurt
2 tbs tahini (see top tips)
2 tbs lemon juice
3/4 tsp ground cumin
60ml (1/4 cup) olive oil, plus extra, to drizzle
1 onion, finely chopped
1 clove garlic, crushed
1/2 tsp ground allspice
1/2 tsp ground cinnamon
600g minced lamb
1 tbs tomato paste
1 tbs pomegranate molasses (see top tips)
1 long green chilli, seeded, finely chopped
2 tbs slivered almonds, roasted
1/4 cup small mint leaves
Toasted ciabatta slices, to serve
To make hummus, process chickpeas, yoghurt, tahini, lemon juice, 1/4 tsp cumin, 1 tbs oil and 1 tsp salt in a food processor until smooth. Transfer to a large, shallow bowl.
To cook lamb, heat remaining 2 tbs oil in a large, heavy-based frying pan over medium heat. Add onion and cook, stirring occasionally, for 5 minutes or until soft. Add garlic, allspice, cinnamon and remaining 1/2 tsp cumin, and cook, stirring, for 1 minute or until fragrant. Increase heat to high, add mince and cook, breaking up with a wooden spoon, for 15 minutes or until well browned and crisp. Add tomato paste, pomegranate molasses and 1 tsp salt, and cook, stirring, for 2 minutes.
Spoon lamb mixture over hummus, then scatter with chilli, almonds and mint leaves. Serve with toasted ciabatta.
Top tips: Tahini, from supermarkets and health food shops, is a paste made from sesame seeds. Pomegranate molasses is from delis and selected greengrocers. Substitute juice of half a lemon.
MasterChef - December 2011, Page 118
Recipe by Sophia Young