adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Hummus with lamb kofte and beetroot salad
0 Likes
Prep Time:
25 minutes
Cook Time:
10 minutes
Total Time:
35 minutes
Try these quick and tasty gluten-free meatballs, ready in 35 minutes! Pair with homemade hummus, fresh herbs, and crispy beetroot matchsticks for a delicious meal that can be made ahead of time.
Ingredients:
  • 125.00 ml fresh mint leaves
  • 550g lamb mince
  • 60g smooth feta, crumbled
  • 2 green shallots, finely chopped
  • 45g (1/4 cup) pine nuts, toasted
  • 6.25 gm ground cumin
  • 1/2-3/4 tsp dried chilli flakes
  • 2 x 400g cans chickpeas, rinsed, drained
  • 24.00 gm tahini
  • 60ml (1/4 cup) lemon juice
  • 60ml (1/4 cup) water
  • 45.50 gm extra virgin olive oil, plus extra, to serve
  • 1 small (about 200g) beetroot, peeled, cut into matchsticks
  • Lemon wedges, to serve
Instructions:
  • Line a plate with baking paper. Finely chop half of the herbs. Combine the chopped herbs, mince, feta, shallot, pine nuts, garlic, ground cumin, and dried chilli flakes in a food processor. Season with salt and pepper. Pulse until mixture just comes together, being careful not to over-process. Shape tablespoons of the mixture into balls and transfer to the lined plate.
  • To make the hummus, add chickpeas, tahini, remaining garlic, cumin, and chili into a clean food processor. Blend until smooth. In a separate container, mix lemon juice, water, and 2 tablespoons of oil. Gradually pour the lemon mixture into the chickpea blend while the food processor is running until creamy. Season to taste.
  • In a large non-stick frying pan over medium heat, sizzle the kofte in the leftover oil for 8 minutes, flipping occasionally, until fully cooked. Plate and serve.
  • In a bowl, mix together the beetroot, leftover herbs, and remaining pine nuts. Season with salt and pepper. Serve hummus on plates and top with kofte and beetroot salad. Finish with a drizzle of extra oil and accompany with lemon wedges for serving.

Similar Recipes