Hummus with Seared Lamb and Toasted Pine Nuts

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By Nigella Lawson

Published 1998

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This isn’t an obvious pairing, but I think it’s an authentic one. That’s to say, although I’ve never seen mention of it in cookery books, I’ve eaten it – in both Turkish and Lebanese restaurants. And I love this combination of cold, thickly nutty, buff-coloured paste and hot, lemony-sweet shards of meat, and the waxy, resiny nuts: it instantly elevates the hummus from its familiar deli-counter incarnation. You could use good bought hummus – but just dribble a little good olive oil on top, a