Shane Delia's Hummus, with Spiced Lamb & Pine nuts

Shane Delia's Hummus, with Spiced Lamb & Pine nuts

Prep
20
Cooking time
40
Serves
4

Method

Hummus

Once chickpeas are soaked, strain and place all ingredients in a pot and cover with cold water.

Cook until chickpeas are very soft, do not allow water to evaporate, if needed add more water to keep chickpeas covered at all times.

Once chickpeas are very soft strain over another pot to ensure you keep all the cooking liquid, this will be used for the blitzing process.

Place strained chickpeas, carrots, onions, garlic with lemon juice and tahini into thermo mix or blender, blitz on highest speed and add cooking liquid, blend until mixture becomes a smooth puree.

Once smooth start pouring slowly your Cobram Estate Extra olive oil into the hummus mix. Texture should be smooth and silky.

Taste and season with salt and more lemon juice if required.

Place in container and keep refrigerated until required.

Lamb

Place a large pan on a high heat, allow to get to smoking point, drizzle some olive oil and place lamb mince in the pan, using a whisk, break down the mince into small pieces, do this constantly to break the mince evenly, allow mince to get golden brown.

Once golden remove from pan and set aside.

Ingredients Chevron Icon

Hummus Prep

150g raw chickpeas, soaked over night

1 carrot, peeled and roughly chopped

1/2 large brown onion, peeled and roughly chopped

5 cloves garlic

Hummus

200g tahini

150ml cooking liquid

40ml lemon juice

12g flake salt

Cooked chickpeas, onions, garlic and carrots - (Hummus prep)

1 clove garlic

500 ml Cobram Estate extra virgin olive oil

Lamb Mince

250g lamb mince

30g roasted pine nuts

1 tbsp. red Aleppo

1 tbsp. butter

3 sprigs parsley, picked and washed

Salt, to taste

Juice of half a lemon

Cobram Estate extra virgin olive oil

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