Lamb Houmous

HEY HEY HEYYY how’s everyone feeling?………… Great I’m not ok

Day 4938383289 of this illness and i’m starting to think it’s a new final boss strain of covid, I literally woke up DEAF as in i couldn’t hear a thing.

Tbh at least it’s keeping me grounded which means more cooking and more content, well not really cooking but i’m doing the best I can this was a quick 20 min recipe and when I was done I was literally drained and sweating it’s unreal because i’ve done hours in kitchens and been fine idk how this almost took me out.

Anyway life update in general i’m craving veg stir fry and i’m in my silence era i’m just trying get myself together and see what my next steps as a 4 year old Adult is, not sure where things are going for me but all I know is i’m gonna be okay because I got this far right…..

Anyway this is too deep lets cook <3

(Serves 3)

You will need:

For the Lamb Mince:

• 1 pound (450g) ground lamb

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 teaspoon ground cumin

• 1/2 teaspoon ground coriander

• 1/2 teaspoon paprika

• 1/4 teaspoon ground cinnamon

• Salt and black pepper to taste

• 2 tablespoons olive oil

For the Hummus:

• 2 cans (15 ounces each) chickpeas, drained and rinsed

• 1/3 cup fresh lemon juice (about 2 lemons)

• 1/4 cup tahini

• 2 cloves garlic, minced

• 1/2 teaspoon ground cumin

• 1/2 teaspoon salt (adjust to taste)

• 1/4 cup extra-virgin olive oil, plus extra for garnish

• 2-3 tablespoons water (as needed for consistency)

• Fresh parsley leaves, for garnish

• Paprika, for garnish

Process:

1. Start by preparing the lamb mince:

   • Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.

   • Add the chopped onion and minced garlic. Sauté for 2-3 minutes until the onions become translucent.

2. Add the ground lamb to the skillet and cook, breaking it apart with a spatula, until it's browned and fully cooked. This should take about 5-7 minutes.

3. Season the lamb with ground cumin, ground coriander, paprika, ground cinnamon, salt, and black pepper. Stir well to evenly distribute the spices. Cook for another 2-3 minutes to allow the flavors to meld together. Remove the lamb from heat and set it aside.

4. In a food processor, combine the drained chickpeas, fresh lemon juice, tahini, minced garlic, ground cumin, and salt. Blend until the mixture becomes smooth and creamy. If the hummus is too thick, you can add 2-3 tablespoons of water to achieve the desired consistency.

5. Taste the hummus and adjust the seasoning with additional salt or lemon juice if needed.

6. Transfer the hummus to a serving dish, creating a well in the center.

7. Spoon the prepared lamb mince into the well you created in the hummus.

8. Drizzle extra-virgin olive oil over the top of the hummus and lamb mince.

9. Garnish the dish with fresh parsley leaves and a sprinkle of paprika for color and flavor.

10. Serve your lamb mince hummus with warm pita bread, pita chips, or fresh vegetable sticks for dipping.

Enjoyyy xoxoxo