Hummus with crispy mince
Hummus is now readily available in many flavour combinations, but making it yourself is easier than you think, particularly when using tinned chickpeas. This Middle-Eastern inspired mince dish is easy and affordable - top with lemon zest and coriander for a flavour explosion!
Ingredients
Method
Hummus
- 400g can chickpeas, drained and rinsed
- juice of 2 lemons
- 1 to 2 cloves of garlic (optional)
- 3 tbsp tahini paste
- 3 tbsp olive oil
- 4 tbsp water
- black pepper
For mince
- 1 tsp olive oil
- 1 red onion, finely diced
- 250g Prime Lamb Mince
- 1 tsp crushed chilli
- salt and pepper
Optional topping
- Bunch fresh coriander roughly chopped
- 1/2 cup roasted pistachio nuts
- lemon zest
Hummus
- In a food processor combine the chickpeas, lemon juice, garlic and tahini paste. Pulse until smooth.
- With the machine running, slowly add olive oil and water and blend until smooth. Taste test and add seasoning as preferred.
Mince
- Heat the oil in a non-stick frying pan over a moderate heat. Fry the onions slowly until softened, and then add the lamb mince.
- Cook the mixture until the mince is crispy and well browned, then season with chilli, salt and freshly ground black pepper.
To assemble, place hummus onto a serving plate and using the back of the spoon spread it around the edge, making a well in the centre. Spoon the crispy mince over the hummus and arrange fresh sprigs of coriander, toasted pistachios and lemon zest over the plate and serve with lightly fried or baked pita bread.