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| 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:
