Serves 3-4
Ingredients
Hummus
- ¼ cup tahini
- ¼ cup fresh lemon juice
- ½ clove garlic minced
- 2 tbsp olive oil
- 400g can of chickpeas, rinsed and drained
- ½ tsp sumac or smoked paprika (optional)
- Salt to taste
Mince topper
- 50 g Pomlife pomegranate arils
- 250 g lamb mince
- 1/3 cup raisins
- ½ brown onion finely diced
- 1/3 cup pine nuts
- 1 clove garlic (minced)
- ½ tsp cumin (ground)
- ½ tsp coriander (ground)
- ½ tsp cinnamon
- Drizzle of olive oil
- Fresh parsley to garnish
Method
- Add the tahini and lemon juice into a food processor. Pulse for approximately 1 minute, scraping the edges with a spatula as needed. Add garlic and olive oil, pulse again until smooth. Season to taste. Add chickpeas, continue to pulse until you reach the desired consistency adding a drop of water as needed (around 1 tablespoon). Transfer to a serving bowl and refrigerate until ready to serve.
- In a frypan, drizzle a little olive oil and toast the pine nuts. When golden in colour, remove from the pan and set aside. Add a touch more olive oil to the pan and add cumin, coriander and cinnamon for 1-2 minutes until fragrant. Add the lamb mince and garlic, brown the mince stirring through the spices. With a few minutes remaining add the raisins and return the pine nuts to the pan. Once the mince is cooked through and the flavours have nicely combined, set aside to cool.
- Remove the hummus from the refrigerator and spoon over the cooled mince. Swirl over the top with a touch of olive oil, sumac or paprika. Finish with Pomlife fresh pomegranate arils, fresh parsley and serve with pita crisps or crudités.
Tip: If you are not serving immediately, refrigerate hummus and the mince separately and combine, adding the pomegranate , paprika or sumac just prior to serving.
