Wicklewoods Roasted Pepper Hummus With Crispy Lamb Recipes

HUMMUS WITH LAMB

Hummus with Lamb image

Hummus topped with aromatic lamb mince. A starter or a small meal, this is a show stopper hummus. If you haven't tried this before, you're in for a real treat! This recipe makes 2 starter size plates (double what you see in the photo).

Provided by Nagi | RecipeTin Eats

Time 15m

Number Of Ingredients 19

Ingredients

8 oz / 250 g ground lamb ((mince))
1/2 brown onion (, finely diced)
1 tbsp olive oil
1/2 tsp cumin powder
1/2 tsp coriander powder
1/2 tsp paprika powder
1/8 tsp cinnamon powder
1/4 tsp black pepper
1 tsp salt
15 oz / 400 g tin chickpeas (, drained)
1/4 cup water
1 garlic clove
Juice of ½ a small lemon
2 tbsp tahini ((sesame paste))
2 tbsp extra virgin olive oil
Salt and pepper
1 tbsp pine nuts
1 tbsp parsley (, finely chopped)
Extra virgin olive oil ((for drizzling))

Steps:

Place a pan over medium high heat. Add pine nuts and toast until golden. Remove pine nuts from pan and set aside.

Nutrition Facts : ServingSize 108 g, Calories 325 kcal, Carbohydrate 34 g, Protein 19.1 g, Fat 13.3 g, SaturatedFat 2.1 g, Cholesterol 26 mg, Sodium 330 mg, Fiber 9.9 g, Sugar 6 g

ROASTED HUMMUS

Roasted Hummus image

Here I've taken a recipe for roasted chickpeas, cooled the mixture, added tahini, etc. and finally pureed the mixture. Very important to reserve all the cooking liquid. I think I got the roasted chickpea recipe from the Sugar Solution book...??

Provided by COOKGIRl

Categories Beans

Time 40m

Yield 2 cups

Number Of Ingredients 11

Ingredients

2 cups freshly cooked chickpeas (RESERVE liquid)
3 garlic cloves, unpeeled
2 teaspoons extra virgin olive oil
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon cayenne
1/4 teaspoon black pepper
2 1/2 tablespoons tahini
salt, to taste
1 lemon, juice of, to taste
fresh parsley

Steps:

Preheat oven to 400°F.
In a bowl toss the chickpeas, garlic, oil and spices.
Place the mixture in a single layer on a baking sheet. Bake 25 minutes or until beans are slightly "crisp" and golden. Stir the beans occasionally while baking so that they roast evenly. (If the garlic looks as if it may be roasting too quickly, remove and continue baking the chickpeas).
Once roasted, set beans aside to cool.
In a blender combine the chickpeas, peeled roasted garlic, tahini, salt and lemon juice. Add about 1/3 cup of the reserved chickpea liquid. Blend until smooth, adding more cooking liquid if necessary to aid in blending. Stop machine and scrap down the sides with a spatula. Blend again until smooth, adding liquid as needed.
Adjust seasoning. Transfer to serving bowl, cover tightly and refrigerate.
When ready to serve, garnish with fresh parsley sprig. Serve the hummus with pita chips, French bread, cut up vegetables, etc.
Hummus is best prepared at least 1 hour in advance, but ideally 3 hours is better.

Nutrition Facts : Calories 448.3, Fat 16.5, SaturatedFat 2.2, Sodium 733.7, Carbohydrate 63, Fiber 12.8, Sugar 0.7, Protein 15.8

EASY ROASTED RED PEPPER HUMMUS

Easy Roasted Red Pepper Hummus image

This hummus can be made 1 day ahead. Keep it refrigerated, and bring to room temperature before serving. Tahini is a paste made from sesame seeds and can be found in many grocery stores.

Provided by MARBALET

Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes

Yield 2

Number Of Ingredients 6

Ingredients

2 cloves garlic, minced
1 (15 ounce) can garbanzo beans, drained
⅓ cup tahini
⅓ cup lemon juice
½ cup roasted red peppers
¼ teaspoon dried basil

Steps:

In an electric food processor, combine garlic, garbanzo beans, tahini, and lemon juice. Process until the mixture is smooth. Add roasted peppers and basil; process until the peppers are finely chopped. Season with salt and pepper. Transfer hummus to small bowl, cover and chill until you are ready to serve.

Nutrition Facts : Calories 445.3 calories, Carbohydrate 44.1 g, Fat 26.9 g, Fiber 10.8 g, Protein 15.9 g, SaturatedFat 3.7 g, Sodium 908.5 mg, Sugar 1 g

WICKLEWOOD'S ROASTED PEPPER HUMMUS WITH CRISPY LAMB

Wicklewood's Roasted Pepper Hummus With Crispy Lamb image

A tasty alternative to plain hummus, the contrast in textures is as good as the taste If you can't get canned roasted peppers you can easily roast your own, the only difference being you will not have the delicious olive oil to drizzle over the hummus.

Provided by WicklewoodWench

Categories Beans

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

400 g tinned chickpeas, drained and rinsed
1 lemon, juice of
4 canned roasted peppers (reserve the oil for drizzling) (optional)
2 tablespoons tahini
1 garlic clove, thinly chopped
120 ml olive oil
black pepper
flat leaf parsley, to garnish
1 onion, finely chopped
1/2 teaspoon ground cinnamon
1/2 teaspoon cumin seed
250 g ground lamb
olive oil, for drizzling
pitta bread, griddled

Steps:

In a food processor combine the chickpeas, lemon juice, peppers, tahini paste, and garlic. Pulse until smooth.
With the machine running, slowly add 100ml of the olive oil. Season with salt and freshly ground black pepper. Set aside
Heat the remaining olive oil in a frying pan over a moderate heat and fry the onions slowly until they begin to caramelise.
Sprinkle with the ground cinnamon and cumin seeds and then add the lamb mince. Cook the mixture until the mince is crispy and well browned, season with salt and freshly ground black pepper.
Spoon the hummus into the centre of a large platter and drizzle with olive oil (or oil reserved from the peppers.
Spoon the crispy lamb over the hummus and arrange freshly griddled pita bread around the dish. Garnish with parsley and serve immediately.

Nutrition Facts : Calories 583.7, Fat 45.4, SaturatedFat 10.6, Cholesterol 45.6, Sodium 343.8, Carbohydrate 28.6, Fiber 5.8, Sugar 1.5, Protein 17.1

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