Name: Hummus: two ways
Yield: Serves six
Cuisine: Palestinian
Ingredients: 10 g mint leaves, roughly chopped; 5 g parsley, roughly chopped; 10 g parsley leaves, roughly chopped; 2 tbsp lemon juice; 25 g pine nuts; About 300 ml sunflower oil, to fry; 1 tbsp olive oil; ½ tsp Aleppo chilli flakes; 1 large tomato, coarsely grated and skin discarded (65g); 160 g walnut halves, roughly chopped; 500 g beef or veal mince (or a mixture of both); 250 g dried chickpeas, soaked overnight in double their volume of water; Black pepper; 1 small onion, peeled and coarsely grated (120g); 20 g parsley, finely chopped; 2 large aubergines, cut into roughly 2cm cubes (500g); ½ tsp Aleppo chilli flakes (or ¼ tsp regular chilli flakes); A few small picked mint leaves (optional); 2 tbsp olive oil; 1 red chilli, deseeded and finely chopped; About 45 ml olive oil, to fry; Salt; 4 garlic cloves, crushed; 100 ml ice-cold water; 270 g tahini; 60 ml lemon juice; 1 tsp bicarbonate of soda

Preparation info

Serves
six

Difficulty
Medium

Appears in

Falastin

By Sami Tamimi and Tara Wigley

Published 2020

About

If anything is going to keep you going until lunch it’s a dish of hummus to start the day. It’s filling and hearty and pairs with all sorts of things. If meatballs seem a bit too epic for breakfast (though they’re no more epic than the bacon or sausage we might not think twice about), try the version with fried aubergine. Cubes of aubergine have a ‘meaty’ quality which makes them a great substitute for meat, if you’re looking for one.

We like to double the quantity for the hummus an