Pimped Up Hummus!
An Original Recipe by Lorraine Elliott
Preparation time: 15 minutes
Cooking time: 15 minutes
Serves 4-6 as part of a mezze selection
- 2 teaspoons oil
- 100g/3.5ozs. beef or lamb mince
- 1 teaspoon ras el hanout
- 1 teaspoon sumac
- 1/4 teaspoon ground cumin
- Salt and pepper for seasoning
- 2x 400g/14.1ozs. tins chickpeas, drained and rinsed well
- 2-3 cloves garlic
- 2 tablespoons tahini
- 1 cup purified water (you can also do half water half extra virgin olive oil)
- Juice of 1 lemon
- 6 wine radishes, large ones halved
- 3 cherry tomatoes, halved
- 1/3 cup pomegranate seeds
- 2 tablespoons pumpkin and sesame seeds
- 1/4 cup freshly chopped mint and parsley
Step 1 - Heat oil in a frypan on medium heat and fry the mince with the ras el hanout, sumac and cumin. Season with salt and pepper to taste.
Step 2 - In a food processor process the chickpeas, garlic, tahini, water and lemon juice until smooth. Season to taste.
Step 3 - Spread the hummus on the base of a large serving plate. Top with the beef mince, radishes, cherry tomatoes, pomegranate seeds, seeds and mint and parsley. Serve with pita bread triangles (see recipe below).
Crunchy pita bread triangles
- 3 rounds Lebanese bread
- 4 tablespoons tomato paste
- 2 tablespoons oil
- 1 large clove garlic, very finely chopped
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
Step 1 - Preheat oven to 180C/350F and line two baking trays with parchment. Mix the tomato paste, oil, garlic, smoked paprika and salt together. Brush over the whole rounds. Then cut the rounds into 8 triangles and lay these on the lined trays. Bake for 12 minutes, then turn off the oven heat and allow to dry out further in the oven.