I’ve always got a tub of homemade hummus rattling around in my fridge – it’s a perfect snack and a great accompaniment to many a dinner, whether it’s roast chicken or a hearty pearl barley salad. For a recent dinner party I took my garden variety hummus next level with Yotam Ottolenghi’s Hummus Kawarma, a winning combination of hummus, lamb, and pine nuts, topped with a zippy lemon sauce. I added some extra jewels of tangy sweetness via a scattering of pomegranate seeds, and served it all up with some roasted marinated capsicum and fresh crusty bread.
To make the kawarma, finely dice 300g of lamb and place in a bowl with some salt and pepper, a teaspoon of ground allspice, half a teaspoon of cinnamon, a pinch of nutmeg, a teaspoon of za’tar, a tablespoon of white wine vinegar, a tablespoon each of fresh chopped mint and parsley, and a teaspoon of olive oil. Leave to marinate while you make the lemon sauce and hummus.
For the sauce, combine a good pinch of chopped parsley, a chopped green chili, the juice from half a lemon, 2 tablespoons of white wine vinegar, 2 crushed garlic cloves, and a good pinch of salt, and stir everything together until well combined.
For the hummus, blend together a tin of drained chickpeas, half a cup of tahini, the juice from the other half of the lemon, and a couple of fat garlic cloves in a food processor. To get a smooth consistency, add a drizzle of ice cold water while the motor is running. To get a really smooth consistency, peel the translucent skins from the chickpeas before blending (it’s worth the faff, trust me).
Heat a teaspoon of olive oil in a large frying pan and add the lamb, cooking until browned on the outside but still nice and pink on the inside. Spread the hummus over a serving dish and top with the lamb, drizzle with the lemon sauce, then sprinkle over some chopped mint, toasted pine nuts, and pomegranate seeds.
Adapted from Jerusalem by Yotam Ottolenghi.