Wednesday, 21 January 2009

Hummus with crispy lamb and pine nuts

This recipe from The Moro Cookbook jumped out at me straight away, hummus with crispy lamb and pine nuts. Its simple enough, make some hummus and spread onto a plate. Then fry some lamb mince with a touch of cinnamon until golden and crispy, throw in some pine nuts and tumble it onto the hummus.

Delicious. This was gobbled up in record time.


Serves 4 as a starter with plenty of bread for dipping

1 portion of hummus
1 onion, finely chopped
2tbsp olive oil
½tsp cinnamon
150g lamb mince
To serve:
1 small handful parsley, chopped

  • Spread the hummus onto a large plate.
  • Meanwhile cook the onion in the olive oil over a low heat for 10mins until golden and crispy, add the cinnamon and transfer to a bowl.
  • Turn the heat up high and add the lamb, break the mince up into small pieces as you go and fry until golden and crispy, add the onions, pine nuts and fry for a few mintues more until the pine nuts begin to toast.
  • Tumble onto your plate and sprinkle with the parsley and a little paprika.

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