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Hummus With Seared Lamb and Toasted Pinenuts

by . Featured in HOW TO EAT
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Introduction

This version differs from the How to Eat original, only inasmuch as it is a slightly more time-saving take on it.

Photo by Lis Parsons

This version differs from the How to Eat original, only inasmuch as it is a slightly more time-saving take on it.

Photo by Lis Parsons

Hummus With Seared Lamb and Toasted Pinenuts
Photo by Lis Parsons

Ingredients

Serves: 6

Metric Cups

For the Lamb and Pinenuts

  • 75 grams pinenuts
  • 150 grams lamb (strips prepared for stir fry)
  • 3 tablespoons garlic infused olive oil
  • juice of ½ lemon
  • 2 tablespoons chopped fresh flatleaf parsley (or dill or coriander/cilantro)
  • 1 handful pomegranate seeds (optional)

For the Hummus

  • 1 clove garlic (peeled)
  • 2 x 400 grams cans chickpeas (drained)
  • 4 tablespoons olive oil
  • 6 tablespoons tahini
  • 3 tablespoons lemon juice
  • 3 teaspoons maldon salt
  • 2 teaspoons ground cumin
  • 4 tablespoons greek yoghurt

For the Lamb and Pinenuts

  • ½ cup pinenuts
  • 6 ounces lamb (strips prepared for stir fry)
  • 3 tablespoons garlic flavored oil
  • juice of ½ lemon
  • 2 tablespoons chopped fresh italian parsley (or dill or coriander/cilantro)
  • 1 handful pomegranate seeds (optional)

For the Hummus

  • 1 clove garlic (peeled)
  • 2 x 15 ounces cans garbanzo beans (drained)
  • ¼ cup olive oil
  • ⅓ cup tahini
  • 3 tablespoons lemon juice
  • 3 teaspoons sea salt flakes
  • 2 teaspoons ground cumin
  • ¼ cup greek yoghurt

Method

For the hummus:

  1. Put the garlic clove, chickpeas, 3 tablespoons olive oil, tahini, lemon juice, salt and cumin into a food processor and blitz until a knobbly puree.
  2. Add the Greek yoghurt and process again, if the hummus is still very thick and paste like add another couple of tablespoons of olive oil. (This will often depend on the chick-peas, as different sorts will make the hummus thicker or not).
  3. Taste for seasoning adding more lemon and salt if you feel it needs it. Put into a wide, shallow bowl ready to serve with the lamb, drizzling the top with a little olive oil just before the lamb goes on.

For the lamb and pine nuts:

  1. Toast the pine nuts in a heavy based frying pan over medium heat; shake every so often until they take on a deep golden colour.
  2. Tip the pine nuts into a bowl, and put the oil into the pan and back on the heat.
  3. Cut the lamb into tiny, thin shreds, or fine dice if you prefer, and then add to the pan stirring furiously until the ribbons or cubes begin to crisp and brown at the edges.
  4. Hold half a lemon over the pan and give it a good hard squeeze pushing the lamb around again in the pan as the juice rains down.
  5. Put the shreds of lamb over the hummus, lemony oil juices and all. Sprinkle with Maldon salt, grind over some pepper and scatter over the toasted pine nuts.
  6. Scatter with freshly chopped herbs and a few pomegranate seeds if to hand, and then serve immediately with lots of oven-warmed pitta.

For the hummus:

  1. Put the garlic clove, garbanzo beans, 3 tablespoons olive oil, tahini, lemon juice, salt and cumin into a food processor and blitz until a knobbly puree.
  2. Add the Greek yoghurt and process again, if the hummus is still very thick and paste like add another couple of tablespoons of olive oil. (This will often depend on the chick-peas, as different sorts will make the hummus thicker or not).
  3. Taste for seasoning adding more lemon and salt if you feel it needs it. Put into a wide, shallow bowl ready to serve with the lamb, drizzling the top with a little olive oil just before the lamb goes on.

For the lamb and pine nuts:

  1. Toast the pine nuts in a heavy based frying pan over medium heat; shake every so often until they take on a deep golden colour.
  2. Tip the pine nuts into a bowl, and put the oil into the pan and back on the heat.
  3. Cut the lamb into tiny, thin shreds, or fine dice if you prefer, and then add to the pan stirring furiously until the ribbons or cubes begin to crisp and brown at the edges.
  4. Hold half a lemon over the pan and give it a good hard squeeze pushing the lamb around again in the pan as the juice rains down.
  5. Put the shreds of lamb over the hummus, lemony oil juices and all. Sprinkle with sea salt flakes, grind over some pepper and scatter over the toasted pine nuts.
  6. Scatter with freshly chopped herbs and a few pomegranate seeds if to hand, and then serve immediately with lots of oven-warmed pitta.

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What 1 Other has said

  • A traditional dish from Syria which, for once, seems to have been very well understood. Cheers!

    Posted by testusername on 12th September 2014
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