SPICED LAMB WITH SUNDRIED TOMATO HUMMUS
This spiced lamb with sundried tomato hummus is inspired by a Middle Eastern meal called Hummus B’lahmeh (hummus with lamb). My version has a few added extras, including lots more veggies.
I really love this meal. It’s filling, very moreish and quite different from your traditional meat and three veg. I also find it very satisfying making my own hummus (despite how easy it is)!
If you prefer, you can use tahini (sesame seed paste) rather than whole sesame seeds in the hummus. I went for sesame seeds as I usually have these on hand in the pantry and don’t mind the added texture they give.
SPICED LAMB WITH SUNDRIED TOMATO HUMMUS
This spiced lamb with sundried tomato hummus is inspired by a Middle Eastern meal called Hummus B’lahmeh (hummus with lamb). My version has a few added extras, including lots more veggies.
Ingredients
HUMMUS
- 400 g can chickpeas, drained (14oz)
- 1/4 cup sliced sundried tomatoes (40g)
- 1/4 cup water (60ml)
- 2 Tbsp olive oil
- 2 Tbsp lemon juice
- 1 Tbsp sesame seeds
- 1 clove garlic
SPICED LAMB
- 1 eggplant
- 2 Tbsp olive oil
- 4 tsp Moroccan seasoning, divided
- 2 Tbsp pinenuts
- 1 large carrot
- 1 brown onion
- 2 cloves garlic
- 500 g lamb mince (1lb 2oz)
- 1/4 cup tomato paste (60ml)
TO SERVE
- 4 wholemeal pita breads
- 80 g baby spinach (2.8oz)
- 1/3 cup plain, unsweetened yoghurt (80ml)
Instructions
MAKE HUMMUS
Place all hummus ingredients in a food processor and blend until almost smooth (some chunks of sundried tomato are good). If you don’t have a food processor, try a regular blender or stick blender. Season to taste with salt and pepper. Chill hummus in fridge while you make the rest of the meal.
COOK LAMB
Dice eggplant into 1cm cubes. Place in a clean plastic bag or container, then add olive oil and 1 teaspoon of Moroccan seasoning and shake to coat.
Heat a large wok or frying pan over a medium-high heat. Add pinenuts and toast for a couple of minutes until golden (watch carefully). Set aside. Add eggplant to pan and cook for 5-10 minutes, until soft. While eggplant is cooking, grate carrot, finely dice onion and crush garlic.
Remove eggplant into a bowl and add lamb to pan. Cook until browned all over, breaking up with a wooden spoon. Add carrot, onion, garlic, tomato paste and remaining 3 teaspoons of Moroccan seasoning. Cook for 5 minutes, then add eggplant and cook for a further 5 minutes. Season to taste with pepper (the Moroccan seasoning should provide enough salt).
SERVE
Toast pita breads and cut into wedges. Spread hummus onto individual serving plates and top with spinach. Spoon lamb mixture over the top and dollop with yoghurt. Finish with a sprinkle of pinenuts. Scoop the mixture up with pita bread wedges to eat.
Recipe Notes
WINE MATCH: Try a Cabernet Sauvignon, or a Rosé for something lighter.
GLUTEN-FREE OPTION: Swap the wholemeal pita breads for gluten-free pita breads.
INGREDIENT NOTES / SWAPS: If you prefer, you can leave out the sundried tomatoes and just have plain hummus instead. You could use store-bought hummus as a quicker option; however, the homemade one is super easy and tastes really good!
STORING AND REHEATING: Store hummus and serving ingredients separately from lamb. Reheat lamb in the microwave. Toast pita breads and assemble meal just before serving.
ALSO ON THE MENU
2 Comments
Delicious! I will definitely have to try this!
Hope you enjoy it Karly! 🙂