Hummus Kawarma

3 comments
Cooking & Recipes

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.

OLYMPUS DIGITAL CAMERA

OLYMPUS DIGITAL CAMERA

OLYMPUS DIGITAL CAMERA

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.

OLYMPUS DIGITAL CAMERA

Advertisements

3 thoughts on “Hummus Kawarma”

  1. I am so into Pomegranates lately and coincidentally looking for christmas recipes to make my family think I am a pro chef 😛 Definitely putting this one on the menu!

  2. Pingback: A Duo of Dips | the gingham

  3. Pingback: New To The Cookbook Shelf | the gingham

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s