hummus with minced lamb and flatbreads

Mezze is the focus of February’s Daring Cooks Challenge (thought up by Michele of Veggie Num Nums), with the compulsory elements being hummus and pita. As this month’s challenge falls on valentines and chinese new year I wanted to make a hummus that was suitably festive, and Moro’s minced lamb topped version fit the bill perfectly. The crispy lamb and sweet onion mixture gave the creamy hummus a real lift, and makes for a more substantial dish. I served it with flatbreads (recipe also below) and a batch of Grilled Tahini Chicken Wings as a mini mezze spread for two. I’ve omitted the toasted pine nuts from the original recipe – if you wish to include them just toss in a couple tablespoons into the cooked lamb mixture and toss through before placing on the hummus.

Moro’s Hummus with Minced Lamb
(adapted The Moro Cookbook)
serves 4

200g (1 cup) chickpeas, soaked overnight
1 small onion, finely diced
1/3 tsp ground cinnamon
3 garlic cloves, crushed
3 tbsp tahini paste
170g minced lamb
good pinch of salt
juice of 1 lemon
5 tbsp olive oil
black pepper
sea salt

to finish (optional):
a sprinkle of pimentón (paprika)
leaves from a few sprigs of parsley

Rinse the soaked chickpeas under a cold water then place in a saucepan and top with roughly two litres (8 cups) of water and heat on a high flame. Once the water comes to a boil lower the flame to reduce to a simmer and leave to gently cook for just over an hour, occasionally skimming any scum that floats to the surface.

Meanwhile heat 2 tbsp of the olive oil in a small frying pan and sauté the onions on a low to medium heat until sweet and tender. Remove pan from heat and stir in the ground cinnamon. Set aside.

When the skins of the chickpeas are tender remove from the heat and pour off a little liquid, leaving just enough to be level with the chickpeas. Season with salt and pepper, and set aside.

Start the hummus by blitzing the cooked chickpeas in a blender or food processor until smooth, adding cooking liquid as needed for desired consistency. When smooth add in the lemon juice, tahini paste, garlic and remaining olive oil, and mix thoroughly. Taste and season with salt and pepper, and a touch more tahini if necessary. Spread the hummus over a large serving plate and leave somewhere warm while you prepare the lamb topping.

Place the frying pan of onions back on the heat and when hot add the minced lamb to the onion and oil mixture. Fry on a high heat and use your spatula to break the lamb up as it cooks. Once the lamb has crisped up season with salt and pepper, then scatter while still hot over the hummus. Sprinkle over the pimentón and parsley then serve immediately with a pile of warm flatbreads.

Flatbread
makes 4

200 strong white bread flour
170ml (3/4 cup) tepid water
1/3 level tsp dried yeast
1/2 tsp fine sea salt
1 tbsp olive oil

Dissolve the yeast in the water the stir in the olive oil. Place the flour and salt in a large mixing water then slowly pour in the yeast solution with one hand, while mixing it in with the other.

When all the water has been incorporated place the dough on a floured surface and knead well for about 5 minutes until soft and elastic. You may need to add a little more flour if the dough seems too sticky – it should only be slightly tacky. Leave dough to rest on the floured surface with the overturned mixing bowl covering it, for 45 minutes.

Preheat the oven to 230°C (450°F).

Divide the dough into 4 balls and roll out on a floured surface into ovals just under 5mm (1/5 inch) in thickness.

Carefully transfer onto oiled baking sheets and bake on the top shelf for 5-10 minutes until, slightly coloured and bubbled up (don’t leave them too long though or they’ll dry up too much and become crispy).

~ by gourmettraveller on February 14, 2010.