Hummus with Ground Lamb and Pinenuts

Name: Hummus with Ground Lamb and Pinenuts
Yield: Serves 4
Cuisine: Spanish
Ingredients: sea salt and black pepper; sea salt and black pepper; a sprinkling of paprika; 2 tablespoons pinenuts, lightly toasted; 1 medium bunch fresh flat-leaf parsley, leaves picked from the stalks; 3–4 tablespoons tahini paste; 170 g lamb, minced; juice of 1 lemon; ⅓ teaspoon ground cinnamon; 2–3 garlic cloves, crushed to a paste with salt; 2–3 garlic cloves, crushed to a paste with salt; 200 g chickpeas, soaked overnight with a pinch of bicarbonate of soda; 200 g chickpeas, soaked overnight with a pinch of bicarbonate of soda; ½ large Spanish onion, very finely diced; 6 tablespoons olive oil

Preparation info

Serves
4

Difficulty
Medium

Appears in

Moro

By Samantha Clark and Samuel Clark

Published 2001

About

Good hummus we all know and love, but the addition of the slightly chewy ground lamb, sweet with onion and cinnamon, is especially delicious.

Ingredients

200 g chickpeas, soaked overnight with a pinch of bicarbonate of soda
6 tablespoons olive oil

Europe
Spain
Starter
Gluten-free
Mediterranean
Spicy

Method

Rinse the chickpeas under cold water, then place in a large saucepan, fill with 2 litres of cold water and bring to the boil. Reduce the heat to a gentle simmer, skimming off any scum as it builds up, and cook for about 1½–2 hours or until the skins are tender. Remove from heat, pour off excess liq