There are many recipes of Hummus, but did you know that you can do a lot more with it? Hummus with lamb for example. The smooth chickpea crust is topped with spice-infused ground lamb, making it an irresistible dip to pair with warm pita breads.
Hummus with Lamb
Hummus ingredients
1. 1 can of chickpeas
2. 3 tablespoons of garlic
3. 2 tablespoons vegetable oil
4. olive oil
5. lemon juice 1 lemon
6. 240 ml of cold water
7. 200 grams of tahini
8. Salt to taste
9. 2 tablespoons cumin
10. Roasted jalapenos, finely chopped (to taste)
Hummus method
Combine all ingredients in a food processor. Blend until smooth with a rubber spatula to combine all ingredients. Stir in the jalapenos (if desired).
Lamb Ingredients
1. 3 pounds ground lamb
2. 55 grams of garam masala
3. 1 large onion, finely chopped
4. 1 tablespoon garlic, minced
5. 2 tablespoons canola oil
6. 75 grams of pomodoro
Lamb Method
– In a large pan, heat a small amount of olive oil and add the ground lamb. Season with salt and continue cooking, stirring regularly. Stir until all the fat and water is gone. Continue cooking until the liquid has reduced by half and the mincemeat is broken into fine pieces
– Heat the rapeseed oil in a separate pan while the lamb is cooking. Saute the onions and garlic, stirring until golden brown. Add the spices and roast for 1 minute
– Add the lamb to the canola oil mixture, stirring well to coat. Mix in the pomodoro
– Cook the lamb for a further 10 minutes to allow the flavors to blend and season with salt to taste
– Strain the lamb from the oil, but keep any excess liquid for future use
– Spread the lamb evenly on a baking tray lined with baking paper and let the lamb cool (keep the oil hot)
– Once the lamb has cooled, place in a container and pour the melted oil over the lamb. Let
Rest
– Strain the ground lamb with a slotted spoon and spread it over the hummus
