150g raw chickpeas, soaked over night
1 carrot, peeled and roughly chopped
1/2 large brown onion, peeled and roughly chopped
5 cloves garlic
150ml cooking liquid
40ml lemon juice
12g flake salt
Cooked chickpeas, onions, garlic and carrots
1 clove garlic
500 ml extra virgin olive oil
Once chickpeas are soaked, strain and place all ingredients in a pot and cover with cold water.
Cook until chickpeas are very soft, do not allow water to evaporate, if needed add more water to keep chickpeas covered at all times.
Once chickpeas are very soft strain over another pot to ensure you keep all the cooking liquid, this will be used for the blitzing process.
Place strained chickpeas, carrots, onions, garlic with lemon juice and tahini into thermo mix or blender, blitz on highest speed and add cooking liquid, blend until mixture becomes a smooth puree. Once smooth start pouring slowly your olive oil into the hummus mix. Texture should be smooth and silky.
Taste and season with salt and more lemon juice if required.
Place in container and keep refrigerated until required.
250g lamb mince
30g roasted pine nuts
1 tbsp. red Aleppo
1 tbsp. butter
3 sprigs parsley, picked and washed
Salt, to taste
Juice of half a lemon
Extra virgin olive oil
Place a large pan on a high heat, allow to get to smoking point, drizzle some olive oil and place lamb mince in the pan, using a whisk, break down the mince into small pieces, do this constantly to break the mince evenly, allow mince to get golden brown.
Once golden remove from pan and set aside. Serve with Hummus.