Courgette & preserved lemon hummus, topped with crispy spiced lamb
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Recipe type: Snack
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
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.
Ingredients
Hummus
  • 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
Lamb:
  • 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
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Top the finished dish with pine nuts and fresh parsley, and an extra drizzle of olive oil
Recipe by Ceri Jones Chef at https://cerijoneschef.com/courgette-preserved-lemon-dip-topped-with-crispy-spiced-lamb/