The right stability between Center Jap and Mediterranean flavours, this superbly recent hummus is served with fried mince and lashings of pomegranate, chilli and mint.
Substances
- 1 x 400g can chickpeas, rinsed and drained
- 1/3 cup tahini
- 1-2 garlic cloves, crushed
- 2 tbs lemon juice
- ½ tsp lemon zest
- 2-3 tbs additional virgin olive oil
- 1-2 tsp Bioglan Hello-Zorb Turmeric Powder
- Pinch salt and pepper, to style
Lamb Mince
- 1 tbs additional virgin olive oil
- 1 small pink onion, finely diced
- 500g lean lamb mince
- ¼ tsp cumin, floor
- ¼ tsp coriander, floor
- ¼ tsp cinnamon, floor
- Salt and pepper, to style
Toppings
- Pomegranate seeds
- 1 pink chilli, finely sliced
- 1-2 tbs pine nuts
- 2 tbs mint leaves, finely chopped
Methodology
Step 1.
To make the hummus, mix the entire components in a meals processor and mix, including additional olive oil as wanted, till a easy consistency is reached. Season to style and put aside.
Step 2.
Warmth olive oil in a frying pan, add onion and sauté till translucent. Add cumin, coriander and cinnamon and fry off for 1 minute earlier than including lamb mince. Sauté till cooked by means of and season to style.
Step 3.
Unfold the hummus in a spherical form on a serving plate, leaving a slight hole within the centre. Spoon the cooked lamb mince into the hole and high with pomegranate, chilli, pine nuts and mint leaves to serve.
Serves 4-6
