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.

Lamb and lemony hummus flatbreads
0 Likes
Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Whip up a quick and flavorful lamb flatbread with zesty lemon hummus. Ready in 30 minutes!
Ingredients:
  • 400g can chickpeas, drained, rinsed
  • 24.00 gm tahini (see box)
  • 82.50 ml lemon zest (see note)
  • 173.25 gm lemon juice
  • 75.08 gm extra virgin olive oil
  • 20.00 ml finely chopped fresh flat-leaf parsley
  • 500g lamb rump steaks
  • 4 small wholemeal pita breads
  • 62.50 ml pistachio kernels, finely chopped
  • 125.00 ml pitted green olives, chopped
  • 125.00 ml fresh flat-leaf parsley leaves, extra
  • Mixed salad leaves, to serve
Instructions:
  • Combine chickpeas, tahini, half of the lemon zest, half of the lemon juice, and half of the oil in a food processor. Blend until creamy, stopping to scrape the sides as needed. Season with salt and pepper, then transfer to a bowl and set aside.
  • Preheat a large chargrill pan over medium-high heat. Mix garlic, finely chopped parsley, and the remaining oil in a bowl. Season with salt and pepper. Brush half of the oil mixture onto both sides of the lamb. Grill for 3 minutes per side for medium doneness or until cooked to your preference. Tent with foil and let rest for 5 minutes before thinly slicing.
  • Coat both sides of the bread with the remaining oil mixture and grill for 1 minute on each side until golden and crisp. Spread the warm bread with three-quarters of the hummus. Top with lamb, sprinkle with the rest of the lemon rind and juice. Finish with pistachios, olives, and extra parsley. Serve with mixed salad leaves and the remaining hummus.

Similar Recipes