The Courier-Mail

HUMMUS AWARMA

- By chef Ihsan Deeb, Byblos Portside, Hamilton

This dip extends the delicate flavour of traditiona­l hummus by adding marinated lamb, provincial spices and mixed nuts, served with Lebanese flat bread.

500g chickpeas ½ tsp bicarb soda 100ml tahini 1 clove garlic, freshly crushed 100ml lemon juice Pinch of salt 1 onion, finely chopped 2 tbsp olive oil 200g minced lamb backstrap 1 tsp sumac 1 tsp pimento Pinch of salt and black pepper, crushed 1 tbsp extra virgin olive oil Handful of roasted pistachio, pine nuts and roughly chopped almonds, to serve 2 slices good-quality fresh Lebanese flat bread, to serve

METHOD

1. Cover chickpeas with water in large boiling pot, add bicarb. Bring to the boil then simmer for 1 hour. Remove from heat, wash thoroughly in cold water and strain. Set aside in fridge to cool.

2. Once cooled, remove chickpeas from fridge and add to a food processor with tahini, garlic, lemon juice and salt. Mix well then set aside in fridge until next step has been done.

3. In a hot pan, brown onion with olive oil, then add mince. Once mince is cooked, stir through sumac, pimento and season with salt and black pepper.

4. In a serving bowl, add hummus to follow the shape of the bowl, allowing full coverage around the sides and base of the bowl. Make a well in the centre, add lamb mixture, then garnish with extra virgin olive oil, mixed nuts and serve with Lebanese flat bread cut into triangles.

Tip: Make hummus the day before to allow minimal prep time before serving. Lamb mixture to be served straight away.

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