Spicy Lamb and Hummus for Brunch

This is a great way to spend a lazy weekend morning. The aromas from the kitchen are sure to wake your crew from their slumber and get them downstairs to kick off the weekend with a smile on their face.
Prep: 45 minutes
Cook: 45 minutes
Servings: 6-8
00:00
Ingredients:
- (00:19) 2 cups dried chickpeas, soaked overnight for about 12 hours
- 250ml of tahini
- 4 cloves garlic, smashed and roughly chopped
- 1 onion, diced
- Juice of 1/2 a lemon
- 800g ground lamb
- 1/2 cup pine nuts
- 1 tbsp ground black pepper
- 1 tbsp Aleppo pepper
- 1 tbsp cumin seeds, toasted and ground
- 1 tbsp spanish paprika
- 2 tsp garam masala
- 1 tbsp Allspice
- Olive oil
- 1 tsp baking soda
- 1 tbsp pomegranate molasses
- 2 cups chicken stock
- 1 handful of fresh mint
- Sumac and Za’atar for finishing
Equipment
- Food processor
Method - Hummus
Step 1 - Boil the chickpeas
- 00:39 Drain your soaked chickpeas and add them to a medium sauce pan, turn the heat to high
- 00:47 Add the baking soda and stir for about 3 minutes
- 01:21 Add in 6 cups of water and bring to a rapid boil
- Lower to a slow boil for about 30-45 muinutes
- keep checking on them. They are done as soon as they are super soft - meaning, you can easily squish them with your fingers.
- 01:30 Skim off all the loose shells and foam that rise to the surface
- 01:47 Drain and keep the liquid
Step 2 - Make the hummus
- 04:04 Add the garlic, lemon, and tahini to the food processor. Pulse until blended
- 04:30 Add the chickpeas to the food processor and purée until smooth-ish
- 04:43 Add 1 tsp of kosher salt, 1 tsp of black pepper, and 1 tsp of cumin, pulse for 30 seconds
- 04:49 With the food processor running, slowly add about 3/4 cups of the cooking liquid to the hummus.
- This adds a ton of flavour and loosens up the consistency.
- 05:09 With the food processor still running add in about 1 tbsp of olive oil
- Check salt levels, adjust and set aside
Method - The Lamb
Step 1 - Brown and spice
- 02:05 Add a few glugs of olive oil to a large pan over medium high heat
- Add the onion and sauté for 3-4 minutes, until the onions gets translucent
- 02:12 Add the remaining 3 cloves garlic and continue sautéing for 1-2 minutes
- 02:25 Add the ground lamb and start to break it up and brown it. This should take about 10-15 minutes to brown and get some nice colour on the meat
- 02:43 Once the lamb is ready, add the 1 tbsp kosher salt, 1 tbsp black pepper, 1 tbsp Aleppo pepper, 1 tbsp cumin, and 1 tbsp paprika. Stir to combine
- 03:16 Add in the chicken stock, bring to a quick boil and then reduce to medium low for about 20-30 minutes
- 03:22 add the chopped fresh mint
Step 2 - Finish the lamb
- 03:36 Add in the pomegranate molasses and 2 tsp garam masala, stir to combine
- Simmer for 10 more minutes until the consistency is a little looser than a bolognese
Step 3 - Serve
- 05:25 Toast a few slices of sourdough in a cast iron pan with some olive oil. Finish with a pinch of za’atar
- 06:33 In a shallow wide bowl put in two big tablespoons of the hummus and make a well in the center
- Drizzle a little olive oil over the hummus and add a few big pinches of sumac
- 06:45 Place a big ladle of the lamb in the well and 2 pieces of the sourdough along side
Dig in and enjoy! 06:58
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