Lamb garnished hummus
A rich and generous dish which never fails to impress guests when served either with cocktails or as an entrée. Minced lamb is a perfectly good option, if desired.
- 2 tsp cumin
- 3 garlic cloves
- 6 Tbsp cold water
- Salt to taste
- ¾ cup tahini
- ¼ cup olive oil
- 2 cups chick peas, cooked
- 4 Tbsp lemon juice
- ¼ lb lamb
- ½ Tbsp Aleppo Seven Spice, ground
- 2 Tbsp sumac, ground
- 2 Tbsp olive oil
- 3 Tbsp pine nuts
- ¼ cup whole chick peas, cooked
- 8 olives
- Parsley, to garnish
- 1 tsp Aleppo pepper or Isot Kurdish Black Pepper
Grill the cumin in a hot, dry pan, until fragrant, grind and set aside.
Put garlic, water and salt in a food processor, reduce to a puree.
Incorporate the tahini and olive oil.
Add the well-drained chick peas, cumin, and lemon juice. Grind in a food processor and mix occasionally, using a spatula, until homogeneous. If the hummus is too thick, add a little water. Set aside.
Cut the lamb into small ¼ - ½ inch cubes. Heat a pan on medium-high with 2 Tbsp olive oil. Add lamb, Aleppo Seven Spices and sumac. Salt and stir-fry until the lamb is golden and cooked. Add pine nuts and cook another minute while stirring.
Spread the hummus unto a large dish. Place the lamb on top and decorate with whole chick peas, olives, parsley and Aleppo pepper.