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Hummus With Seared Lamb and Toasted Pinenuts

by Nigella. Featured in HOW TO EAT

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Introduction

I love this combination of cool hummus, hot, lemony-sweet shards of meat and the waxy, resiny nuts.

For US cup measures, use the toggle at the top of the ingredients list.

I love this combination of cool hummus, hot, lemony-sweet shards of meat and the waxy, resiny nuts.

For US cup measures, use the toggle at the top of the ingredients list.

Serves: 6

Metric Cups

Put the garlic clove, chickpeas, 3 tablespoons olive oil, tahini, lemon juice, salt and cumin into a food processor and blitz until a knobbly puree.
Add the Greek yoghurt and process again, if the hummus is still very thick and paste like add another couple of tablespoons of olive oil. (This will often depend on the chick-peas, as different sorts will make the hummus thicker or not).
Taste for seasoning adding more lemon and salt if you feel it needs it. Put into a wide, shallow bowl ready to serve with the lamb, drizzling the top with a little olive oil just before the lamb goes on.

Toast the pine nuts in a heavy based frying pan over medium heat; shake every so often until they take on a deep golden colour.
Tip the pine nuts into a bowl, and put the oil into the pan and back on the heat.
Cut the lamb into tiny, thin shreds, or fine dice if you prefer, and then add to the pan stirring furiously until the ribbons or cubes begin to crisp and brown at the edges.
Hold half a lemon over the pan and give it a good hard squeeze pushing the lamb around again in the pan as the juice rains down.
Put the shreds of lamb over the hummus, lemony oil juices and all. Sprinkle with Maldon salt, grind over some pepper and scatter over the toasted pine nuts.
Scatter with freshly chopped herbs and a few pomegranate seeds if to hand, and then serve immediately with lots of oven-warmed pitta.

Put the garlic clove, garbanzo beans, 3 tablespoons olive oil, tahini, lemon juice, salt and cumin into a food processor and blitz until a knobbly puree.
Add the Greek yoghurt and process again, if the hummus is still very thick and paste like add another couple of tablespoons of olive oil. (This will often depend on the chick-peas, as different sorts will make the hummus thicker or not).
Taste for seasoning adding more lemon and salt if you feel it needs it. Put into a wide, shallow bowl ready to serve with the lamb, drizzling the top with a little olive oil just before the lamb goes on.

Toast the pine nuts in a heavy based frying pan over medium heat; shake every so often until they take on a deep golden colour.
Tip the pine nuts into a bowl, and put the oil into the pan and back on the heat.
Cut the lamb into tiny, thin shreds, or fine dice if you prefer, and then add to the pan stirring furiously until the ribbons or cubes begin to crisp and brown at the edges.
Hold half a lemon over the pan and give it a good hard squeeze pushing the lamb around again in the pan as the juice rains down.
Put the shreds of lamb over the hummus, lemony oil juices and all. Sprinkle with Maldon salt, grind over some pepper and scatter over the toasted pine nuts.
Scatter with freshly chopped herbs and a few pomegranate seeds if to hand, and then serve immediately with lots of oven-warmed pitta.

MAKE AHEAD / STORE:
The hummus will keep for up to 3 days from when it is made. Store, covered, in the fridge until needed.

A delicious stir-fried pieces of lamb with a beautiful garlic hummus that everyone will enjoy! It's the best I have tried enjoy!

Posted by Odelle on 22nd November 2022
Best homemade hummus ever. Finally a recipe that works, thank you!

Posted by bythewey on 6th July 2020
A traditional dish from Syria which, for once, seems to have been very well understood. Cheers!

Posted by testusername on 12th September 2014