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Levantine · Main
Buttered Hummus with Spicy Lamb
A tahini-free hummus made extra silky with butter and olive oil, served warm in a shallow bowl with a well of spiced lamb, tomato, green onion and golden pine nuts. A meal on its own with warm bread.
- YieldServes 4 to 6
- Hands-on55 min
- Total11 h 32 min
- Difficulty
Ingredients
Hummus
- 190 gdried chickpeas, soaked overnight in 1.4 l water
- 1.4 Lwater, for cooking the chickpeas
- 1bay leaf
- 1 pinchbaking soda
- 1 tspkosher salt, plus more to taste
- 2 tbspunsalted butter
- 2 tbspextra-virgin olive oil
- 1 tbsplemon juice, freshly squeezed
- ¾ tspground cumin
Spicy lamb
- 1 tbspextra-virgin olive oil
- 225 gground lamb
- ½ tspkosher salt
- 0.13 tspground allspice
- ¼ tspblack pepper, freshly ground
- 1large ripe tomato, chopped
- 4green onions, mostly the white part, finely chopped
- 1½ tspharissa
- 1 tbspfresh flat-leaf parsley leaves, finely chopped
Pine nuts
- 1 tbspunsalted butter
- 2 tbsppine nuts
- ¼ tspkosher salt
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