For the hummus obsessed
Who doesn’t love hummus? In fact we are officially a nation obsessed with hummus. This superb recent Guardian article didn’t half make me giggle, as I pondered why on earth us Brits are so obsessed with this garlicky beige dip. I don’t think I’ve been to a BBQ, party or picnic in goodness knows how long where there hasn’t been a pot of hummus and accompanying tray of crudités ready for tasting.
Hummus is traditionally made from chick peas. Chick peas aren’t Paleo. This is one of the sicking points blogger Let her Eat Clean has with the Paleo diet (superbly written about here). I too am not so 100% stuck on these rules these days, especially if pulses are prepared in a traditional way (i.e soaked). Plus I’m loving using chickpea flour for biscuits at the moment. However for those who are stuck on rules, or those who just fancy a different kind of hummus here is a superb alternative garlicky dip sans chick peas.
In this recipe courgette provides the bulk ingredient to the dip. You can use raw courgettes in this recipe but roast gives more depth to the flavour. The interesting addition of preserved lemons gives a fresh taste and the crispy lamb and crunch of the pine nuts brings it all together as a substantial meze dish. If you can’t get hold of preserved lemons the dish will still work equally well, I’d suggest including the zest of a lemon or 2 instead.
A dish shared between friends inviting you to just dive in. Best eaten with a fork or scooped up with some gem lettuce.
Let Her Eat Clean – this recipe is for you!
Ingredients (serves approx 6 as a starter / part of a larger meze)
- 3 medium sized courgettes
- 3 Tablespoons of Tahini
- 2 preserved lemons, seeds removed and finely diced
- ½ Tablespoon ground cumin
- 2 cloves of crushed garlic
- 1 Tablespoon of olive oil
- Salt to taste
- Olive oil
- 2 cloves of garlic, finely sliced
- ½ Tablespoon ground cumin
- tsp ground cinnamon
- 400g organic / grass fed lamb mince
- 1 Tablespoon tomato puree
- + 1 Tablespoon toasted pine nuts, and fresh parsley to dress
- First roast the courgettes in a little olive oil and salt in the oven at 180 degrees C for 40 minutes, until they char. Remove and cool.
- While the courgettes are cooling make up the lamb. In a large frying pan heat a Tablespoon of olive oil and add the garlic till it sweats down. Next add the cumin and cinnamon – toast for 30 seconds to release the flavours. Now add the lamb mince and break up with a wooden spoon. Cook on high for 15 minutes continuing to stir and break up the mince.
- Back to the hummus. Place the courgettes in a food processor along with the Tahini, preserved lemons, cumin, garlic, oil and salt. Process until smooth, taste and season if necessary. Spread out a thin layer on a serving dish of choice.
- When the lamb is fully browned and crispy add the tomato puree and salt and stir around the pan for another minute. Leave the mince to cool slightly before topping the hummus base.
- Top the finished dish with pine nuts and fresh parsley, and an extra drizzle of olive oil
Low-Fodmap variation: Remove the garlic from the hummus and substitute the oil in the hummus with a garlic infused olive oil. Remove the garlic from the lamb – it works perfectly well without it.