Spicy Lamb and Hummus for Brunch

Soak chickpeas overnight.

Boil soaked chickpeas in a pot over high heat.

Add 1 teaspoon of baking soda to the pot with the chickpeas and stir for 3 minutes.

Add 6 cups of water to the pot and bring to a boil, skimming off any shells that float to the top.

Reduce heat to a gentle boil and cook until chickpeas are soft, then strain them, reserving the cooking liquid.

Sauté onions until soft, then add garlic and sauté briefly before adding ground lamb.

Add spices: 1 tablespoon pepper, 1 heaping tablespoon Aleppo Peppers, toasted cumin, all spice, and Spanish paprika to the meat mixture.

Pour in chicken stock and bring to a boil, then let simmer for 30 minutes.

Chop fresh mint and add to the mixture for the last half hour of braising.

Make pomegranate molasses by reducing pomegranate juice with sugar and lemon, stirring for a couple of minutes.

Add pomegranate molasses, garam masala, and pine nuts to the meat mixture and simmer for another 20 minutes.

In a food processor, combine 250 g tahini, 4-5 cloves of garlic, and juice from half a lemon, and blend.

Add boiled chickpeas to the food processor and blend until smooth, adding reserved cooking liquid to loosen.

Add 1/2 teaspoon salt, 1/2 teaspoon pepper, and a pinch of cumin while blending.

Drizzle in 2 tablespoons of olive oil while blending until smooth.

Prepare pizza dough by adding olive oil and folding it, then bake the dough to make flatbread.

Cut baked flatbread into pieces and serve with the lamb and hummus mixture, garnished with olive oil and sumac.

Equipment Needed

Spice Level:

Allergens