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Recipe

Hummus with chargrilled lamb cutlets

Oct 29, 2012 1:00pm
  • 5 mins preparation
  • 5 mins cooking
  • Serves 4
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Ingredients

Hummus with chargrilled lamb cutlets
  • 420 gram can chickpeas. drained, rinsed
  • 1/4 cup tahini
  • 1/4 cup olive oil (or reserved chickpea liquid)
  • 2 tablespoon lemon juice
  • 2 garlic cloves, quartered
  • 1/4 teaspoon ground cumin, plus extra for sprinkling
  • 8 trimmed lamb cutlets, char-grilled (see tip)
  • salad, toasted lebanese bread,to serve

Method

Hummus with chargrilled lamb cutlets
  • 1
    In a food processor combine chickpeas, tahini, oil, juice, garlic and cumin. Process until smooth. Season to taste.
  • 2
    Brush cutlets with oil and cook on a hot char-grill for 1-2 minutes each side until cooked to taste. Do this while preparing the hummus. Serve with cutlets, lebanese bread and salad of choice.

Notes

We served this dish with a salad made with chunks of tomato, cucumber and onion, plus roughly chopped mint and parsley. Season to taste and toss with equal amounts of lemon juice and extra-virgin olive oil.

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