A tasty alternative to plain hummus, the contrast in textures is as good as the taste If you can't get canned roasted peppers you can easily roast your own, the only difference being you will not have the delicious olive oil to drizzle over the hummus.
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- 400 g tinned chickpeas, drained and rinsed
- 1 lemon, juice of
- 4 canned roasted peppers (reserve the oil for drizzling) (optional)
- 29.58 ml tahini
- 1 garlic clove, thinly chopped
- 120 ml olive oil
- black pepper
- flat leaf parsley, to garnish
- 1 onion, finely chopped
- 2.46 ml ground cinnamon
- 2.46 ml cumin seed
- 250 g ground lamb
- olive oil, for drizzling
- pitta bread, griddled
- 1In a food processor combine the chickpeas, lemon juice, peppers, tahini paste, and garlic. Pulse until smooth.
- 2With the machine running, slowly add 100ml of the olive oil. Season with salt and freshly ground black pepper. Set aside
- 3Heat the remaining olive oil in a frying pan over a moderate heat and fry the onions slowly until they begin to caramelise.
- 4Sprinkle with the ground cinnamon and cumin seeds and then add the lamb mince. Cook the mixture until the mince is crispy and well browned, season with salt and freshly ground black pepper.
- 5Spoon the hummus into the centre of a large platter and drizzle with olive oil (or oil reserved from the peppers.
- 6Spoon the crispy lamb over the hummus and arrange freshly griddled pita bread around the dish. Garnish with parsley and serve immediately.
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Nutritional Facts for Wicklewood's Roasted Pepper Hummus With Crispy Lamb
Serving Size: 1 (237 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 583.6
- Calories from Fat 408
- Total Fat 45.4 g
- Saturated Fat 10.5 g
- Cholesterol 45.6 mg
- Sodium 343.7 mg
- Total Carbohydrate 28.6 g
- Dietary Fiber 5.8 g
- Sugars 1.4 g
- Protein 17.0 g