Loaded Hummus with Ground Lamb, Eggplant and Pomegranate
This was literally a Sunday night experiment which arose out of necessity for something satisfying and light after an afternoon of drinking Spritz and eating cr
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at squelo.com.
Cooking tools:
- Food processor
- Grill pan
- Nonstick skillet
- Wooden spoon
- Fork
- Serving platter
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Colander
- Can opener
- Oven
- Stove
Ingredients
- 2 x 400g cans chickpeas, drained
- 4 Tablespoons tahini
- 4 Tablespoons extra virgin olive oil
- zest and juice of 1 lemon
- 2 cloves garlic, peeled
- 1/2 cup water
- salt, to taste (optional)
- 2 Tablespoons extra virgin olive oil
- 1 brown onion, diced
- 500g lamb mince
- 1 eggplant, cut into 1cm cubes
- 2 teaspoons smoked paprika
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1/2 teaspoon cinnamon
- salt
- pepper
- 1 pomegranate
- Flat leaf parsley
- 1/3 cup flaked or slivered almonds
- 1/4 cup pepitas
- 4 5 large pita bread
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