Fire Roasted Pequillo Pepper Hummous with Crispy Lamb Mince

Paul Bloxham's tempting pepper-spiked hummous marries beautifully with crispy lamb mince and caramelised onions, in this magical Middle Eastern style appetiser
By Paul Bloxham
Fire Roasted Pequillo Pepper Hummous with Crispy Lamb Mince
  • Rating:
  • Serves: 4 as an appetiser
  • Cook Time: 30 minutes
  • Prep Time: 15 minutes
  • Effort: easy

Ingredients

main

  • 400 g tinned chickpeas, drained and rinsed
  • juice of 1 lemons
  • 4 canned piquillo peppers
  • 2 tbsp tahini
  • 1 clove garlic, thinly chopped
  • 120 ml olive oil
  • black pepper
  • flat leaf parsley, to garnish

For the mince:

  • 1 onion, finely chopped
  • 1/2 tsp ground cinnamon
  • 1/2 tsp cumin seeds
  • 250 g minced lamb

To serve:

  • olive oil, for drizzling
  • pitta bread, griddled

Method

1. In a food processor combine the chickpeas, lemon juice, peppers, tahini paste, and garlic. Pulse until smooth. With the machine running, slowly add 100ml of the olive oil. Season with salt and freshly ground black pepper.

2. Heat the remaining olive oil in a frying pan over a moderate heat and fry the onions slowly until they begin to caramelise. Sprinkle with the ground cinnamon and cumin seeds and then add the lamb mince. Cook the mixture until the mince is crispy and well browned, and then season with salt and freshly ground black pepper.

3. Spoon the hummus into the centre of a large platter and drizzle with olive oil. Spoon the crispy lamb over the hummous and arrange freshly griddled pita bread around the dish. Garnish with parsley and serve immediately.

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