Ingredients
1 400g can chickpeas
1 lemon
juiced
1 tbsp tahini
olive oil and salt and pepper
to taste, for hummus
2 tbsp olive oil
for mince
1 red onion
finely diced
1 tbsp baharat
Lebanese 7-spice blend
500g minced lamb, beef, venison or pork
¼ cup toasted pine nuts
to serve
chopped flat leaf parsley
to serve
Lebanese or flat bread
to serve
Allergy Advice
Contains Gluten
Contains Nuts
Contains Sesame
Equipment
- 1 Blender or Stick Mixer
- 1 Pan or Skillet
- 1 Wooden Spoon
- 1 Large Platter
Instructions
- To make the hummus, blend all hummus ingredients (chickpeas, lemon juice, tahini, olive oil, salt, and pepper), adding a little more lemon juice or water until you have a smooth, spreadable paste. Season to taste.
- For the mince, heat the olive oil over medium heat and cook the onions for 5 minutes.
- Add the baharat and stir well. Cook for another couple of minutes.
- Add the mince. Break it up with a wooden spoon and cook, stirring regularly for about 10 minutes.
- To serve, spread the hummus on a large platter, top with the mince, sprinkle with pine nuts and parsley and serve with flat bread on the side.
Notes
Tip
You can use a stick mixer to make this hummus. It makes it quick and easy.
Variation
Middle eastern cuisine traditionally uses lamb for this recipe but you can use any mince of your choice, such as beef, venison, or pork.
