Hummus with Crispy Mince and Balsamic Molasses
Hummus is now readily available in many flavour combinations. However making it yourself is easier than you think, particularly when using tinned chickpeas. Try incorporating fresh peas such as whero peas (which do not need to be cooked), for a sharper more refreshing taste and crunch.
- 400g can chickpeas, drained and rinsed
- 450g fresh whero peas (optional)
- juice of 2 lemons
- 1 to 2 cloves of garlic (optional)
- 3 tbsp tahini paste
- 3 tbsp olive oil
- 4 tbsp water
- black pepper
- 1 tsp olive oil
- 1 red onion, finely diced
- 250g Prime Lamb Mince
- 1 tsp crushed chilli
- salt and pepper
- Bunch fresh coriander roughly chopped
- 1/2 cup roasted pistachio nuts
- lemon zest
- 1/2 red pepper deseeded and sliced
- balsamic syrup glaze and freshly ground pepper
- In a food processor combine the chickpeas, whero peas, 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. Set aside.
- 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 beef over the hummus and arrange fresh sprigs of coriander, toasted pistachios and lemon zest over the plate. Drizzle with molasses and serve at room temperature with lightly fried or baked pita bread.
If you can get your hands on it – replace the balsamic syrup glaze with even more delicious pomegranate molasses.