• Saturday, December 14, 2019

Hummus with Lamb Confit
November 17, 2010
Ingredients

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
Salt
Toasted pine nuts for garnish

Directions

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.

Galavante Videos

The Insider Experience
The Insider Experience
A Few of Our Favorite...
By Christine McDonald In fashion-focused New York City, it’s often shoes, watches, and handbags... more>>