Crispy Chilli Lamb And Butterbean Hummus
A 'hummus-like' dip made from tinned butter beans, olive oil, garlic, lemon and oregano forming the perfect bed for some gorgeous crispy, chilli lamb mince and garnished with parsley to be mopped up with charred Italian bread.
- 300 g lamb mince
- 1/2 tsp salt
- 1 tsp black pepper
- 1/2 tsp chilli flakes
- 400 g tin of butterbeans
- 1 clove of garlic
- 4 tbsp olive oil
- 1 lemon
- 1 plum tomato
- 1 bunch of fresh parsley
- 1 panini
- 1 tbsp dried oregano
Start Cooking The Lamb
Break the mince up a little by hand as you scatter it into a large frying pan or saucepan over a medium heat.
Cook for 2-3 minutes until the fat starts to release.
Crisp Up The Lamb
Season with the salt, pepper and chilli and continue cooking for about another 10 minutes until
the mixture is foaming and the lamb is dark and crispy.
Drain the cooked lamb in a sieve and leave to cool and go crispy.
Blitz The Hummus
Drain the butterbeans and place into a food processor with the garlic, oil, zest and juice of the lemon and the oregano.
Blitz to a smooth paste, adding a little warm water if required and if it gets stuck.
Season with salt and pepper then divide it between 2 plates, spreading it into a large circle
and creating a shallow well in the middle.
Char The Bread
Slice the ciabatta loaf on a bias, brush with a little oil and grill on a griddle to get great looking lines, or simply toast.
Tomato And Serve
Quarter the tomato and remove the seeds and pulp.
Dice the tomato flesh and arrange around the dip on the plate.
Spoon half of the crispy lamb into the middle of each plate.
Drizzle with a little more olive oil, a sprinkling of sea salt and some freshly chopped parsley, then dig
in with the grilled ciabatta shards!
Hungry for more? Try one of these!