LAMB WITH CHUNKY HOMEMADE HUMMUS

I am pleased to say that I have perfected the art of making hummus, after numerous failed attempts. The recipe below is for reduced-fat hummus; as you can see I have used a smaller amount of oil than other recipes do. As a result the hummus is rather chunky in texture, but still tastes delicious. The parsley, ground cumin and ground coriander give this chickpea dip a zesty and spicy quality. To serve 4-6 people, simply double the quantity of all the lamb ingredients (except for the olive oil). The hummus recipe makes a decent serving so you will most likely have some left over, which can be served with any type of lamb or with crackers or raw vegetables.

INGREDIENTS 


For the Lamb 

• 250g lamb fillet, cut into 3cm pieces
• 1 teaspoon dried oregano
• 1 tablespoon fresh parsley, finely chopped 
• 1 teaspoon olive oil
• 1 tablespoon white vinegar
• 1 tablespoon lemon juice
• 1 garlic clove, crushed
• 50g red onion, finely chopped
• a pinch of sea salt
• 4 tortillas, preferably gluten free 

For the Hummus

• 400g tin of chickpeas, rinsed and drained 
• 2 garlic cloves, crushed
• 1 teaspoon tahini paste 
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander 
• 1 tablespoon fresh parsley, finely chopped, plus extra to serve 
• 1 tablespoon lemon juice 
• 2 tablespoons olive oil 

COOKING 

1. Combine all the ingredients for the lamb in a non-metallic bowl. Toss well to combine and leave to marinate in the fridge for 30 minutes. 

2. Meanwhile, place all the ingredients for the hummus in a blender or food processor and blender/process for a few minutes or until the chickpeas are roughly combined in the mixture. (Due to the small amount of olive oil in this hummus, the dip will be quite chunky in texture). 

3. Heat 1 teaspoon olive oil in a non-stick frying pan. Add the lamb mixture to the pan and stir, cooking for 4-5 minutes or until just cooked (when the red flesh of the lamb has become brown). 

4. Heat the tortillas in the microwave for 10 seconds each. 

5. Serve the lamb in the middle of the tortilla and add hummus on top.

Serves 2-3

Preparation time- 30 minutes, plus marinating 

Cooking time- 10 minutes 

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