I’ve believed that homemade hummus is the ultimate act of kindness ever since a boy brought me a tub of the stuff on a first date. It was lumpier than I’d have liked, and looked a little grey, but it was the gesture that was so satisfying and lovely to me.
As with most of my attempts at cooking, I tend to find the laziest possible route to creating a dish, as I’m one of those people who struggles to enjoy psychologically a meal I have prepared, even if those around me are telling me it’s incredible. I think it’s some sort of defence mechanism set up in my brain to get me out of doing nice things for the people I love…
This hummus kawarma recipe inspired by Ottolenghi’s, therefore, skips the lemon sauce and soaking chickpeas over night (I bought the tins where they already sit in liquid) and the lemon sauce, which I’m sure is gorgeous, because I have shit to do and I’m sure you do too. I also sidestepped the pine nuts (or pomegranate seeds) on top, as they are expensive, man. If I’m going to end up turning my nose up at my own cooking, I’m sure as hell not going to spend over a tenner on ingredients – and I didn’t.
Anyway, enough about my own shortcomings, my parents loved this hummus kawarma recipe without me even boasting about its nutritional value, so I’ve no doubt that you will too. Chickpeas are high in fibre (they help ya poop), and olive oil, according to the NHS, has been associated with a reduced risk of cardiovascular disease. Lamb is rich in protein, and when eaten in small quantities, provides us with the iron and vitamin B12 our bodies need.
This recipe serves 4.
Ingredients:
300g lamb neck
Salt and pepper
1 tsp allspice
1/2 tsp cinnamon
Pinch of nutmeg
1 tsp oregano
1 lemon
4 pitta breads
Handful of parsley
Handful of mint
1 tbsp olive oil
Extra virgin olive oil to drizzle
3 1/2 tbsp tahini
2 garlic cloves
2 cans of chickpeas
150ml iced water
How to:
1. Put the water in the freezer to chill. Marinate the lamb in the allspice, cinnamon, nutmeg, oregano, the juice of half a lemon and salt and pepper. Cover with cling film and leave in the fridge for half an hour.
2. Stir the tahini, half a lemon and crushed garlic cloves in a bowl. Separately, blitz the chickpeas and iced water in a blender until smooth. Add the tahini paste then blitz again. Season and set aside.
3. After the half an hour is over, fry the lamb with the olive oil in a frying pan on a medium heat, until it’s slightly pink in the middle. Meanwhile, toast the pittas.
4. Spoon out the hummus into bowls leaving a well in the middle. Drop in the meat and garnish with extra virgin olive oil, mint and parsley. Serve with pittas.
