It’s been a long time since I’ve had a rough spell and, as usual, I’m keeping busy at work and in the kitchen to pull through. Fingers crossed that the rest of the year and 2020 will bring some good cheer – and good food, like this hummus with spiced lamb and summer squash.
As soon as I spotted a photo of the entrée in the August issue of Bon Appétit magazine, I was eager to recreate it – but with a slight twist. Namely, I used dried versus canned chickpeas. If you have time to soak, cook and skin the legumes, the extra step ensures a super smooth and creamy base for the dish.
Serve hummus with spiced lamb and summer squash as an appetizer or main course. It’s flavorful and filling, especially when paired with za’atar crackers or pita bread.
Recipe adapted from Bon Appétit.
- 1¼ cups dried chickpeas
- 1 teaspoon baking soda
- ½ cup tahini
- 3 tablespoons freshly squeezed lemon juice
- 1 garlic clove
- 1 teaspoon sea salt
- ¾ teaspoon ground coriander
- ¾ teaspoon ground cumin
- ½ teaspoon sea salt
- ⅛ teaspoon dried chili flakes
- 1½ teaspoons olive oil, plus more for finish
- ½ pound ground lamb
- 2 garlic cloves, thinly sliced
- ½ pound summer squash, quartered lengthwise and then cut crosswise into ½"-thick pieces
- 2 tablespoons chopped fresh parsley
- Place chickpeas in a large bowl and cover with cold water; let stand at room temperature for at least 12 hours. Drain well.
- In a large pot, combine the chickpeas and baking soda and cook over high heat, stirring constantly, for 3 minutes. Add 6 cups water and bring to a boil. Reduce heat and simmer, skimming off any scum that rises to the top, until chickpeas are tender, 20-40 minutes. Drain and place in a large bowl. (See notes**)
- Combine the tahini, lemon juice and garlic in a food processor. Process until smooth.
- Add chickpeas, salt and ½ cup water and process until smooth.
- In a small bowl, combine the coriander, cumin, salt and chili flakes.
- In a large fry pan, heat olive oil over medium-high heat. Add ground lamb and press to flatten into a 1"-thick patty. Sprinkle on half of the spice mixture and garlic and cook, without stirring, for 4 minutes. Flip patty, break it into bite-size pieces with a wooden spoon, and continue to cook until browned. Transfer lamb to a paper-lined plate and discard all but ½ tablespoon grease.
- Add squash to fry pan and spread in a single layer. Cook, without stirring, until it starts to brown on the bottom, about 4 minutes. Add remaining spice mixture and garlic and continue to cook, stirring occasionally, until squash is tender, about 3 minutes.
- Scoop about half of the hummus into a bowl. Top with prepared lamb and squash, parsley and a drizzle of olive oil. Serve with crackers or pita bread.
**For a smoother hummus, remove the chickpeas skins. It doesn't take long and is worth the effort, in my opinion.
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