For the hummus obsessed, this dip isn’t actually a hummus. There are no chickpeas and instead roasted courgettes and preserved lemon, all topped with crispy spiced lamb.
Who doesn’t love hummus? In fact we are officially a nation obsessed with hummus. 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 chickpeas, but there are no chickpeas in this dish! So whilst this is inspired by hummus, I can’t call it so. Dip then?
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 sharing 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.
- 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
- Salt
- 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
First things first – I want that dish. It’s a well known and established fact that houmous tastes better in a posh serving platter. Great post Ceri and something I’ll most certainly give a go. I don’t, as you rightfully point out, have any bones to pick with poor chick peas but I am mindful that the volumes of houmous I’m consuming are pushing me ever closer to building up a potential intolerance. Imagine that!? This represents a fab alternative. And I love courgettes so much – especially when roasted with some rosemary – so I might give that a shot too. I’ll be sure to check back in once I’ve prepped the dish. Now, where’s that platter heading during your move…? 🙂
ha ha – thanks so much Ruth. I couldn’t possibly have written about chick peas and not mentioned you. The beautiful platter was rescued from my Mother’s house. Not sure where it came from initially but it does indeed make a beautiful serving platter. Eating beautiful food off a beautiful plate – one couldn’t ask for more !
And with so much wonderful sentiment attached. Love it.
Hi Ceri,
I was just thinking about humous (or better chickpeas) and how I feel about sticking 100% to paleo. I used to LOVE the raw hummus from http://www.thelivingfoodkitchen.com/products.php
I think I will re-instate it bit by bit (all in moderation, right)? For me, real offenders are grains (bread, rice), sugar, dairy et cetera.
This looks yummy. Thank you!
Everyone thinks about hummus! I think for each person it does depend as you say what their real offenders are – and follow your gut instinct (literally) on what you can or can’t eat. I CAN eat chickpeas, I tolerate them much better than onions even! Enjoy!