Wicklewood's Roasted Pepper Hummus With Crispy Lamb Recipe

Name: Wicklewood's Roasted Pepper Hummus With Crispy Lamb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 400 g tinned chickpeas, drained and rinsed; 1 lemon, juice of; 4 canned roasted peppers (reserve the oil for drizzling) (optional); 2 tablespoons tahini; 1 garlic clove, thinly chopped; 120 ml olive oil; black pepper; flat leaf parsley, to garnish; 1 onion, finely chopped; ½ teaspoon ground cinnamon; ½ teaspoon cumin seed; 250 g ground lamb; olive oil, for drizzling; pitta bread, griddled

Servings: persons

400 g tinned chickpeas, drained and rinsed
1 lemon, juice of
4 canned roasted peppers (reserve the oil for drizzling) (optional)
2 tablespoons tahini
1 garlic clove, thinly chopped
120 ml olive oil
black pepper
flat leaf parsley, to garnish
1 onion, finely chopped
½ teaspoon ground cinnamon
½ teaspoon cumin seed
250 g ground lamb
olive oil, for drizzling
pitta bread, griddled

1
In a food processor combine the chickpeas, lemon juice, peppers, tahini paste, and garlic.
2
Pulse until smooth.
3
With the machine running, slowly add 100ml of the olive oil.
4
Season with salt and freshly ground black pepper.
5
Set aside
6
Heat the remaining olive oil in a frying pan over a moderate heat and fry the onions slowly until they begin to caramelise.
7
Sprinkle with the ground cinnamon and cumin seeds and then add the lamb mince.
8
Cook the mixture until the mince is crispy and well browned, season with salt and freshly ground black pepper.
9
Spoon the hummus into the centre of a large platter and drizzle with olive oil (or oil reserved from the peppers.
10
Spoon the crispy lamb over the hummus and arrange freshly griddled pita bread around the dish.
11
Garnish with parsley and serve immediately.

702

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 400 g tinned chickpeas, drained and rinsed, 1 lemon, juice of, 4 canned roasted peppers (reserve the oil for drizzling) (optional), 2 tablespoons tahini, and more.

Yes, Wicklewood's Roasted Pepper Hummus With Crispy Lamb falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Wicklewood's Roasted Pepper Hummus With Crispy Lamb

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