Recipe: COFFEE HUMMUS WITH SPICED LAMB
This doesn't sound as good as it is. Trust me, it's really great. Coffee hummus is the next big thing and you saw it here first.
- 300 g dried chickpeas
- 1 tsp bicarbonate of soda
- 3 cloves garlic
- 200 g tahini
- 60 ml lemon juice
- 75 ml cold water
- 25 ml cold, strong coffee
- 1 ea banana shallot
- 1 clove garlic
- 100 g puy lentils
- 2 tbsp pitted green olives
- 500 ml water
- 1 ea plum tomato
- 1/2 bunch parsley
- 4 sprigs fresh oregano
- 4 sprigs mint
- 130 g plain flour
- 40 g wholemeal flour
- 2 tbsp black sesame seeds
- 2 tbsp white sesame seeds
- 60 ml extra virgin olive oil (+ extra for brushing)
- 120 ml water
- 1 pinch salt
- 250 g lamb mince
- 1 tbsp butter
- 1 tbsp sumac
- 1 tsp ground cinnamon
- 1/2 tsp cloves
- 1/2 tsp ground cumin
- 3 tbsp olive oil
- 100 g thick yoghurt
- 2 tbsp pistachio nuts
- 50 g feta cheese
- 1 big drizzle extra virgin olive oil
MAKE THE HUMMUS
Bring a large pan of water to a boil over a high heat. Add the drained, soaked chickpeas and the bicarbonate of soda.
Simmer for 1 hour, until the chickpeas are very soft.
In a food processor blitz the garlic, lemon juice and tahini. Drain the chickpeas and add them to the food processor. Blitz and slowly pour in the water to make a super smooth paste.
Split off a quarter of the hummus and add the coffee.
Transfer the hummus to bowls, cover and chill for 2 hours.
COOK THE LENTILS
Peel and finely dice the shallot. Peel and mince the garlic.
Heat the olive oil in a medium saucepan over a medium-high heat and add the shallot and garlic.
Turn the heat down to medium and gently fry for 5 minutes, stirring regularly.
Slice the olives into quarters and add them to the pan with the lentils. Toast for 5 minutes then add the water 100ml at a time, refilling when when it goes dry.
Blanch the tomato for 30 seconds in a small pan of boiling water. Refresh in ice cold water and peel off the skin.
When the lentils are cooked and only a little thick liquid remains, quarter the tomato, take out the seeds and dice the flesh.
Add the diced tomato to the lentils. Finely chop the herbs and add those too.
Finish by stirring in the olive oil and set aside.
MAKE THE FLATBREAD
Preheat an oven to 170ºC
In a bowl mix together the flours and sesame seeds.
In another bowl mix together the olive oil and water.
Slowly incorporate the wet ingredients into the dry to make a soft dough.
Flour a work surface, divide the dough into quarters and roll it out very thin (it should be almost see through).
Transfer to a baking tray and brush with extra olive oil and scatter over the sea salt.
Bake for 15 minutes until golden brown and crisp.
COOK THE LAMB
Put a frying pan over a high heat and add the butter.
Add the lamb and the spices to the pan and cook for 20 minutes, until very well browned.
To plate up, spread the hummus over a large plate, creating peaks and troughs. Spoon the labneh and the coffee hummus into some of the troughs. Add little piles of lentils all over the plate.
Snap the crisp flatbread into shards and arrange over the plate, then slice the lamb into medallions and add them around the plate.
Scatter the nuts, seeds and feta over the plate and drizzle over the olive oil.
Season with a little extra sea salt and serve to the table.
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