Hummus Plate

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Ensure the tahini is well stirred. It should be thick, but still pourable from the container. If it’s not pourable, you’ll need to add extra lemon juice or water to thin it out in the blender.

Step 2

Set a blender over a scale and add the tahini, lemon juice, and a sprinkle of salt. Blitz until combined, while the blade is on toss in the 3 garlic cloves and a sprinkle of cumin seeds until chopped.

Step 3

Set the blender back over the scale and add the cooked chickpeas and ice-cold water. Blend until the hummus has reached the desired consistency, about 1 min. For a smoother hummus, add another 20 g of ice-cold water and blend for a little longer.

Step 4

Store hummus in the fridge. To serve, spoon onto a plate with a sprinkle of cayenne and paprika and a glug of olive oil.

Step 5

Preheat the oven to 450 F (232 C).

Step 6

Peel and cube the sweet potatoes and cut the Brussels sprouts in half. Toss onto a sheet tray.

Step 7

Add a large pinch of salt, a sprinkle of the Za’atar spice mix, and a big glug of olive oil over the top. Mix together until well combined and the oil coats the vegetables.

Step 8

Add the tray to the oven and roast for about 45 minutes. Flip them once or twice every 15-20 mins until nicely browned and the vegetables have slightly crisp edges.

Step 9

Add the ground lamb to a large mixing bowl. Add the salt, grate in the garlic, sprinkle in the cumin, paprika, oregano, cayenne powder, onion powder, and a squirt of harissa paste. Mix the meat together with your hands until evenly dispersed.

Step 10

Set a pan over medium-high heat. Once hot, add the lamb and let the whole clump brown on the bottom for 1-2 minutes.

Step 11

Once the meat is browned, bash it up with a potato masher into fine pebbles. Let cook until the fat fully renders and the meat pebbles are deeply browned and crisp. Transfer to a paper towel over a plate to soak up the extra fat. Spritz some lemon juice over the top.

Step 12

Serve components right away with hummus or store in the fridge until ready to use.