Shane Delia's Hummus, with Spiced Lamb & Pine nuts

tahini

🥗Healthier: sunflower seed butter

💰Cheaper: peanut butter

Sunflower seed butter is nut-free and less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

ground lamb

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner and lower in calories.

pita bread

🥗Healthier: whole wheat pita

💰Cheaper: tortillas

Whole wheat pita offers more fiber, while tortillas are often less expensive.

Soak 150 grams of dried chickpeas in a bowl with 1 liter of water overnight in the fridge.

Boil the soaked chickpeas in a pot of water with 1 carrot, 1/2 onion, and 5 cloves of garlic until soft.

Strain the chickpeas, keeping the cooking water for later use.

Add the chickpeas, carrot, onion, and garlic to a food processor.

Add tahini and 1 raw garlic clove to the food processor.

Slowly add 500 mils of Cobra Mist extra virgin olive oil while blending until smooth.

Add a splash of the reserved cooking water to adjust consistency, but keep it minimal.

Squeeze juice from 1/2 lemon into the hummus and add a pinch of salt, then blitz again until combined.

Heat olive oil in a pan and add a couple of knobs of butter.

Add room temperature minced lamb to the hot pan and break it up with a whisk.

Cook the lamb until browned and caramelized.

Add toasted pine nuts to the lamb in the pan.

Sprinkle in Aleppo pepper and salt to taste, and add more lemon juice if desired.

Tear parsley leaves and add them to the lamb mixture.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens