Spiced Lamb And Almond Hummus Bowl Recipe

About this recipe

A hearty and flavorful dinner featuring creamy hummus topped with spiced ground lamb and crunchy almonds, perfect for a satisfying Halal meal.

Ingredients

• 400G Epicure Chick Peas
• - Sunita Lemon Juice Organic
• 100 G Jumbo Garlic 100g
• 400G Tahini, 400G
• 1 Kg Yellow/White Onion 1kg
• 500G Shazans Lamb Mince
• 3 Per Pack Regal Large Plain Naan
• - Natco Ground Cinnamon 100g
• - Schwartz Paprika
• 1.3 Kg Diamond Crystal Kosher Salt, 1.3Kg
• 500 Ml Clearspring Organic Rapeseed Oil, 500Ml

Instructions

1. 1. Drain the chickpeas. Add the chickpeas to a food processor. Blend until very smooth, about 1 minute, scraping down the sides as necessary.
2. 2. Add 1 tablespoon lemon juice, 2 cloves of garlic, 3 tablespoons tahini paste, and 3 tablespoons Clearspring Organic Rapeseed Oil to the food processor. Blend until smooth, about 1 minute. Season with kosher salt, adding additional lemon juice and tahini paste as desired. Transfer the hummus to a serving plate.
3. 3. Heat the remaining 3 tablespoons of Clearspring Organic Rapeseed Oil in a 12-inch heavy-bottomed nonstick skillet over medium-low heat until shimmering.
4. 4. Add 1/2 a chopped onion to the skillet and cook, stirring often, until golden brown, about 5 minutes.
5. 5. Stir in 1/3 teaspoon ground cinnamon and cook, stirring frequently, until fragrant, about 1 minute.
6. 6. Add 500 g ground lamb to the skillet and break it up using a wooden spoon. Increase the heat to high and cook, stirring frequently, until the lamb begins to brown, about 5 minutes.
7. 7. Spoon the lamb mixture over the prepared hummus.
8. 8. Sprinkle the dish with 1/2 teaspoon paprika and serve immediately with warm naan. Season with kosher salt to taste.