Wicklewood's Roasted Pepper Hummus With Crispy Lamb |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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A tasty alternative to plain hummus, the contrast in textures is as good as the taste If you can't get canned roasted peppers you can easily roast your own, the only difference being you will not have the delicious olive oil to drizzle over the hummus. Ingredients:
400 g tinned chickpeas, drained and rinsed |
1 lemon, juice of |
4 canned roasted peppers (reserve the oil for drizzling) (optional) |
2 tablespoons tahini |
1 garlic clove, thinly chopped |
120 ml olive oil |
black pepper |
flat leaf parsley, to garnish |
1 onion, finely chopped |
1/2 teaspoon ground cinnamon |
1/2 teaspoon cumin seed |
250 g ground lamb |
olive oil, for drizzling |
pitta bread, griddled |
Directions:
1. In a food processor combine the chickpeas, lemon juice, peppers, tahini paste, and garlic. Pulse until smooth.
2. With the machine running, slowly add 100ml of the olive oil. Season with salt and freshly ground black pepper. Set aside
3. Heat the remaining olive oil in a frying pan over a moderate heat and fry the onions slowly until they begin to caramelise.
4. Sprinkle with the ground cinnamon and cumin seeds and then add the lamb mince. Cook the mixture until the mince is crispy and well browned, season with salt and freshly ground black pepper.
5. Spoon the hummus into the centre of a large platter and drizzle with olive oil (or oil reserved from the peppers.
6. Spoon the crispy lamb over the hummus and arrange freshly griddled pita bread around the dish. Garnish with parsley and serve immediately.
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