Hummus with Lamb

• Gluten free

• Meat

  • 8 oz Ground lamb

• Produce

  • 1/2 Brown onion
  • 15 oz Chickpeas
  • 1/2 tsp Coriander, Powder
  • 1 Garlic clove
  • 1/2 Lemon, juice of small
  • 1 tbsp Parsley

• Condiments

  • 2 tbsp Tahini

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/8 tsp Cinnamon, powder
  • 1/2 tsp Paprika, Powder
  • 1 tsp Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil
  • 2 tbsp Olive oil, Extra Virgin
  • 1 Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/2 tsp Cumin, powder
  • 1 tbsp Pine nuts

• Liquids

  • 1/4 cup Water

Found on recipetineats.com

Description

Ingredients

• 8oz/250g ground lamb (mince)
• ½ brown onion, finely diced
• 1 tbsp olive oil
• ½ tsp cumin powder
• ½ tsp coriander powder
• ½ tsp paprika powder
• ⅛ tsp cinnamon powder
• ¼ tsp black pepper
• 1 tsp salt
• 15oz/400g tin chickpeas, drained
• ¼ cup water
• 1 garlic clove
• Juice of ½ a small lemon
• 2 tbsp tahini (sesame paste)
• 2 tbsp extra virgin olive oil
• Salt and pepper
• 1 tbsp pine nuts
• 1 tbsp parsley, finely chopped
• Extra virgin olive oil (for drizzling)

Directions

• Place a pan over medium high heat. Add pine nuts and toast until golden. Remove pine nuts from pan and set aside.
• Return pan to stove (still on medium high heat) and add olive oil.
• Add onion and cook until translucent (2 minutes). Then turn up the heat to high, add mince, spices and salt. Cook, breaking up the mince into small pieces, until browned and cooked through (3 minutes).
• Set aside and cover so it doesnt dry out. Bring it to room temperature.
• Place all ingredients except salt in a food processor or blender and process until smooth.
• Taste before adding salt and pepper. Different brands of chick peas have different levels of saltiness. Also adjust acidity with lemon juice, if required.
• Use water to adjust the consistency to a tomato sauce (ketchup) like consistency. This consistency is proper hummus. In the Middle East, hummus is not the thick consistency that is typical of store bought hummus in Western countries, it is thinner.
• Spread hummus on a plate, using the back of a spoon to create swirls.
• Top with lamb mince, scatter over the pine nuts and sprinkle with parsley. Finish with a drizzle of olive oil.
• Serve with pita bread.