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Crispy lamb, pine nut and raisin topped houmous

By: Georgina Hayden

Published: 3 Oct 19
Updated: 18 Mar 24

Crispy lamb, pine nut and raisin topped houmous

Fancy a Med-style feast? This houmous dish has one-upped the classic recipe with the addition of crispy lamb and pine nuts; it’s bound to charm dinner guests.

Not quite the dip for you? Check out this epic houmous bowl with chorizo and crispy kale.

Easy
September 2019

Test kitchen approved

Serves 6-8
Hands-on time 45 min

Fancy a Med-style feast? This houmous dish has one-upped the classic recipe with the addition of crispy lamb and pine nuts; it’s bound to charm dinner guests.

Not quite the dip for you? Check out this epic houmous bowl with chorizo and crispy kale.

Dairy-free recipes

Nutrition: For 8

Calories: 235kcals
Fat: 14.8g (2.4g saturated)
Protein: 11.5g
Carbohydrates: 10.9g (2.9g sugars)
Fibre: 6g
Salt: 0.1g

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Ingredients

Extra-virgin olive oil for frying and drizzling
1 medium onion, finely chopped
200g British lamb mince
1 tsp cumin seeds
½ tsp ground coriander
½ tsp ground cinnamon
2 x 400g tins organic chickpeas
2 garlic cloves, grated
4 tbsp tahini
30g pine nuts, toasted in a dry pan
30g golden raisins/sultanas
A few sprigs fresh flatleaf parsley, roughly chopped
Hot paprika to serve

You’ll also need…

Food processor or blender

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Method

Heat a generous drizzle of olive oil in a frying pan over a medium heat and gently fry the onion for 10 minutes until soft and translucent. Add the lamb mince, cumin seeds, ground coriander and cinnamon and turn up the heat. Fry for 10-15 minutes until the lamb is crisp and golden.
Drain the chickpeas (reserve the liquid) and put in a food processor or blender. Add the garlic, juice of 1 lemon, tahini and a good splash of the chickpea liquid, then whizz until creamy. Season to taste, adding more lemon if needed. If it feels thick and/or grainy add a splash more chickpea liquid.
Serve spooned onto a plate, drizzled with extra-virgin olive oil. Stir the pine nuts and raisins/sultanas into the crispy lamb, then spoon it over the houmous and serve scattered with the parsley and paprika.