Houmous with meat recipe | Sainsbury`s Magazine
This humous recipe with diced lamb is great as part of a mezze sharing menu.
Ingredients
- 1 x 400g tin chickpeas
- 1 garlic clove, crushed
- 1 heaped tbsp tahini
- juice of 1 lemon
- 1 lamb neck fillet, around 200g, cut into small pieces
- 25g pine nuts, toasted
- 2 tbsp chopped flat-leaf parsley
- a drizzle of extra-virgin olive oil
- 1 pack flatbreads, to serve
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