• Sunday, July 5, 2020

Hummus with Lamb Confit
November 17, 2010

1 can cooked chickpeas, reserving the liquid for blending
1 garlic clove, crushed
1 tbsp. tahina (sesame seed paste)
1 tbsp. fresh lemon juice
1 tbsp. olive oil
½ .minced lamb
Pinch of cinnamon powder
Toasted pine nuts for garnish


Strain the chickpeas reserving the liquid. Place chickpeas and garlic in a food processor and blend to a fine paste. If needed, add some of reserved liquid to thin the mixture. Add the tahina, olive oil and lemon juice and blend further. Season with a touch of cinnamon and salt. Separately, brown the minced lamb in a touch of oil until slightly crispy. Top the hummus with the lamb and drizzle with olive oil. Finish by garnishing with toasted pine nuts.

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