EASY HUMMUS WITH CRISPY LAMB, skinnier,

An exotic twist on the classic chickpea dip...

More than a snack; not quite a meal: Hummus with Spiced Crispy Lamb
'This was perfect for my supper; it was tasty and satisfying' Taster

This recipe is perfect for light lunches or as a party-pleaser.  Often seen in restaurants in the Middle East, it's an exotic combination of rich thick chickpea dip and crispy spiced lamb.  

Hummus is now a cupboard standard but this version, with contrasting layers of creamy, crunchy and crisp,  conjures up images of souks and blue-stained arches & cupolas embroidered with elegant Arabic writing.   

London tv chef Ottolenghi was the original source for this recipe but it involved three stages, including a lemon sauce.   Thomasina Meirs' version was simpler, easier and more wallet-friendly, and 67 adapted that.   

67 served it with soup and wraps cut in triangles and baked.  The dish also works very well layered on yeast-free 15-min flatbread, fresh from the oven, with salad.

Cost: £2.50. (2018 prices)
Serves: 2-3 but doubles nicely

Ingreds:
   1 tin chickpeas, including liquid
   
   1/4-1/3 tsp chilli flakes or a small chilli, seeds & membranes removed and finely diced (opt)
   1.5 tbsp olive oil
   small onion, in fine dice
   1/4 tsp cinnamon
   generous pinch nutmeg
   1/4 tsp oregano (opt)

   125gm/4 1/2oz minced lamb

  35-50mlml olive oil 
  juice & zest of a lemon, pref unwaxed
  1 large garlic clove
  1.5 tbsp tahini
     
   smoked paprika
   handful parsley, coarsely chopped 

  1.5 tbsp pinenuts

Method:

1. Empty tin of chickpeas incl liquid into small saucepan; simmer 10 mins.
2. Meanwhile, heat frying pan over medium heat; add pine nuts; toss until beginning to brown and smelling fragrant - careful, they burn easily; remove, set aside
3. Return pan to heat; add 1.5 tablespoons olive oil, onion, cinnamon, nutmeg, oregano & chilli, if using.  Cook 10 mins until onions are translucent, stirring occasionally.  
4. Turn up heat to high; add mince, breaking it up with a spoon; stir 5 minutes until brown.  Take off the heat.
5. Meanwhile, pour chickpeas and half their water into a blender with olive oil, lemon juice & zest, garlic, tahini, salt & pepper. Taste; add more salt, lemon or olive oil, if necessary.  Whizz till smooth, adding more cooking water, if too thick.  Arrange elegantly on a plate or flat bowl. 
6. Put lamb back on cooker; turn heat to high; cook until crispy and golden; decant onto paper towels to soak up excess fat 
7. Layer the lamb on top of the hummus.  Garnish with paprika, chopped parsley and pinenuts
8. Serve with with or without soup, warm flatbread and crudites.

Tips:

  To make toasted triangles of pitta or wraps, cut in 8, spray lightly with olive oil and salt lightly; Bake in a 180c/350f oven about 10 mins, turning once, until crisp and golden.

More dips/sauces   

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This recipe has been developed by B M Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.