Hummus with Spiced Lamb

Indulge in the charms of Oriental cuisine and enjoy the exceptional combination of tender chickpea spread and aromatic lamb. Savor this dish alone or in good company, and let the intoxicating aromas transport you to distant lands.

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 12 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

Hummus

  • 2 cans Chickpea, cooked

  • 140 g Sesame butter, tahini

  • 100 ml Juice, lemon

  • 150 ml Oil, olive

  • 3 pods Garlic, fresh

  • 60 ml Water

  • pieces Salt, table

  • 25 ml Oil, olive

  • 250 g Meat, lamb, fillet

  • 0.25 piece Onion, raw

  • 1 teaspoon Spices, cinnamon, ground

  • 2 spoons Molasses

  • pieces Salt, table

  • pieces Parsley, fresh

  • 2 spoons Pine nuts

Steps

  1. First, prepare the hummus. Place the chickpeas in a colander, rinse under running water, and drain well. Save a few chickpeas for garnish, and transfer the rest to a blender. Add tahini, lemon juice, olive oil, and peeled garlic cloves. Quickly blend the ingredients, then gradually add warm water (about 60 ml) while blending until you achieve a smooth and creamy mixture. Season with pepper and salt to taste. Transfer the prepared hummus to a serving bowl and refrigerate.

  2. Cut the lamb into pieces. Peel and finely chop the onion. Heat olive oil in a pan and sauté the chopped onion and the lamb pieces. Once the meat is nicely browned on all sides, add the pimento. Continue stirring and cook for another 2 minutes, then mix in the pomegranate molasses. Season with pepper and salt to taste, remove from heat, and let it cool slightly.

  3. Rinse the parsley under running water, shake off excess water, and finely chop. Toast the pine nuts in a dry pan.

  4. Make a well in the hummus using the back of a spoon. First, pour in a little olive oil, then add the spiced lamb. Garnish with parsley, pine nuts, and the reserved chickpeas. Serve the prepared dish with pita bread or chapati.

Nutrition Information (Per 100g)

  • Calories: 235.1 kcal
  • Fat: 12.37 g
    • Saturated Fat: 2.58 g
  • Carbohydrates: 18.39 g
    • Sugars: 2.26 g
  • Protein: 11.72 g
  • Fiber: 4.19 g

Advice

You can also cook the chickpeas yourself. Soak the dried chickpeas overnight in plenty of cold water, then drain them the next day and place them in a pot. Cover the chickpeas with cold water, bring to a boil, and cook for another 15 to 20 minutes until they are completely tender.