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Lamb kofta and spicy green hummus
Lamb kofta and spicy green hummus
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Brighten up your hummus with fresh coriander for added flavor and a pop of color.
Ingredients:
  • 1 large bunch fresh coriander
  • 400g can chickpeas, rinsed, drained
  • 25g baby spinach, plus extra, to serve
  • 1 long fresh green chilli, chopped
  • 48.00 gm hulled tahini
  • 1 lemon, rind finely grated, juiced, plus 1 lemon, extra
  • 1 small red onion
  • Large pinch of caster sugar
  • 10.00 gm ground cumin
  • 2 tsp ground coriander
  • 500g lamb mince
  • 4 pocket pita breads, warmed
Instructions:
  • Finely chop the coriander root and set aside, reserving a few fresh coriander sprigs. Coarsely chop the remaining coriander stems and leaves. Combine in a food processor with chickpeas, spinach, chilli, tahini, lemon juice, and 2 garlic cloves. Season and blend until smooth. Transfer to a bowl, making sure to scrape the food processor clean without washing it.
  • Slice half of the onion into thin rings. Combine the onion rings, sugar, and the juice of half the lemon in a bowl. Season with salt and pepper, then toss to mix well. Let it sit to enhance the flavors.
  • Chop the remaining onion into coarse pieces. Put the onion, reserved coriander root, lemon rind, cumin, ground coriander, and the rest of the garlic in a food processor. Season with salt and pepper. Blend until finely chopped. Add the mince and pulse until just combined (be careful not to over-mix). Form the mixture into small balls using a tablespoon. Arrange them on a lined plate.
  • In a large non-stick pan over medium heat, warm the oil. Cook the kofta, turning occasionally, for 8-10 minutes until golden brown and fully cooked. Finish by squeezing the remaining lemon over the kofta.
  • Generously coat each warm pita with a generous dollop of hummus. Layer with kofta, onion rings, fresh coriander sprigs, and extra spinach leaves.

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