African spiced hummus with lamb and olives
( SERVES 4 )
Hummus can be made in a jiffy by draining a tin of chickpeas and whizzing with plenty of lemon, garlic and salt. It's fine that way, but if you add some spices like cumin, coriander and chilli then it all becomes far more tasty. Toast a flatbread or two, add some seared lamb loin and a dollop of yoghurt for a tasty, my kind of one-plate supper.
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|1½ cups||Chickpeas, drained from a tin or soaked overnight|
|3 tsp||Cumin seeds, toasted|
|2 tsp||Coriander seeds, toasted|
|3||Garlic cloves, finely chopped|
|1 tsp||Fresh ginger, finely chopped|
|1||Red chilli, finely chopped|
|2 tbsp||Tahini paste|
|3 tbsp||Lemon juice|
|1 pinch||Salt & freshly ground pepper, to taste|
|3||Lamb backstraps, 150g each|
|2 tbsp||Olive oil|
|½ cup||Kalamata olives, deseeded and sliced|
|4||Roti, or flatbreads|
|1 handful||Fresh oregano, to serve|
- To make the hummus; combine all the ingredients in a food processor until smooth. Taste for seasoning.
- Heat a fry pan then sear the lamb for approximately 7 minutes, while covered. Let rest before slicing.
- Mix the olive oil with the yoghurt and olives to serve.
- Grill the roti or flatbreads for 1 minute on each side.
- Smear the hummus over the warm flatbread then top with the sliced lamb, olives, yoghurt and oregano.