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Hummus With Spiced Lamb: Submitted by: Meg Martin | Date Added: 12 Dec 2016
Listed in: Misc

2 C. warm chickpeas, drained, liquid reserved
3-4 tsp. fresh lemon juice
1/2 tsp. salt
3/4 tsp. ground cumin
2 T. butter
2 T. olive oil

Spiced lamb (ok to substitute chicken):
8 oz. ground meat
1 T. olive oil
1/2 tsp. salt
1/4 tsp. allspice
1/4 tsp. pepper
1/8 tsp. cinnamon
2 T. tomato paste
1/4 c. chickpea cooking liquid
4 scallions, white and green parts chopped
1 1/2 tsp. harissa (substitute some red pepper flakes with additional tomato paste)
a squeeze of lemon juice
1 T. chopped parsley
2 T. toasted pine nuts (optional)

Cooking Instructions

Hummus: Puree chickpeas with 3 tsp of lemon juice, salt, and cumin in processor. Mix in butter and oil. Drizzle in 1/2 cup (or more as necessary) as the machine is running to make a smooth puree. Let machine process for about 3 minutes. Adjust seasoning to your taste.

Spiced meat: Heat 1 T of oil in skillet over medium heat. Add the meat with the salt. Break it up and cook until almost cooked through. Add allspice, pepper, cinnamon, tomato paste and 1/4 cup chickpea liquid. Cook until liquids have reduced and thickened. When it is the texture you like, stir in scallions and harissa and cook for another couple of minutes. Add more chickpea liquid if necessary. Remove from heat, add lemon juice and flat leaf parsley.

Serve warm chickpeas topped with warm spiced meat. Add more scallions, lemon juice and pine nuts as you prefer.

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