Hummus with crispy mince
The perfect light dinner
Serves
4 - 6
Prep Time
10 mins
Cook Time
20 mins
Hummus is now readily available in many flavour combinations. However, making it yourself is easier than you think, particularly when using tinned chickpeas. If you can get your hands on it, replace the balsamic syrup glaze with even more delicious pomegranate molasses.
Hummus is now readily available in many flavour combinations. However, making it yourself is easier than you think, particularly when using tinned chickpeas. If you can get your hands on it, replace the balsamic syrup glaze with even more delicious pomegranate molasses.
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ShareIngredients
250g Quality Mark lamb mince
1 tsp olive oil
1 red onion
dicedA pinch of chilli flakes
400g can chickpeas
drained and rinsed2 Tbsp lemon juice
2 garlic cloves
crushed3 Tbsp olive oil
3 Tbsp tahini
4 Tbsp water
a small handful of fresh coriander
chopped½ red capsicum
seeds removed and sliced½ cup pistachio nuts
lightly toastedgrated zest of 1 lemon
A drizzle of balsamic syrup
Method
In a food processor, combine chickpeas, lemon juice, garlic and tahini.
Pulse until smooth.
With the machine running, slowly add olive oil and water and blend until smooth.
Season with salt and pepper to taste.
Set hummus aside.
Heat oil in a non-stick frying-pan over a moderate heat.
Fry onion slowly until softened, and add lamb mince.
Cook the mixture until mince is crispy and well browned, then add chilli and season with salt and pepper.
To assemble, place hummus onto a serving plate and, using the back of a spoon, spread it around the edge, making a well in the centre.
Spoon crispy lamb over hummus and sprinkle coriander, capsicum, pistachios and lemon zest over the plate.
Drizzle with balsamic syrup and serve at room temperature with lightly fried or baked pita bread.
Nutrition Information per Serving (201g)
This nutrition analysis is based on 6 serves and doesn't include the baked pita bread.
