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Homemade Hummus w Spiced Dried "Lamb" // Vegan + GF + RSF

20 / 01 / 2020

I have had zero luck with making homemade hummus in all my five years of being vegan. Honestly, the result of my repeated efforts has been bitter, card-boardy and tasting like dirt, ehk :(! But hello, hello - I've finally made utterly delicious hummus here Honeybunches. Creamy, smooth, light & lemony, nutty, garlicy and quite addictive… as much as pulses can be hehe. And not one bit bitter - hallelujah! Yes, I soak the chickpeas, but I promise it's dead-easy, just a spot of setting and forgetting, which I know we can all do. Then, moving one level up from plain hummus, is this INCREDIBLE dried spiced "lamb" which is hands down one of the most delicious things on the planet. It's glorious!! Sweet, juicy, cinnamony, and slightly vinegary! You won't regret making this recipe HBs. 12/10 it is!

Makes approx. 4 cups hummus & enough "lamb" topping for most of the hummus with a bit leftover. Serves 10 as an entree or 4 as a main w pitta bread.

START THIS RECIPE AT LEAST A DAY IN ADVANCE

Ingredients

Hummus

Method

  1. Get your chickpeas soaking for your hummus at least a day before you intend to start eating it, by placing your chickpeas in a bowl (or jug to save space) and cover with water, leaving enough room for them to double in size. Pop them in the fridge (unless you live in a very chilly climate/time of year) and let them do their thing for 1-3 days.
  2. When ready to make your hummus, drain the chickpeas and transfer to a pot, add the bicarb and cover with water. Bring to the boil and then turn the heat down to a simmer, letting it bubble away for 20-25 minutes. Yes, the chickpeas will become incredibly mushy, but this will also cook out the bitter-ness, so it's important to let them keep bubbling away. Scrape off and discard any foam that forms on the top during the cooking process.
  3. Meanwhile add the tahini to a bowl, along with the 1/4 cup of cold water. Whisk to emulsify the tahini and thicken into a creamy paste.
  4. Add the tahini paste into a food processor/blender, along with the lemon juice, garlic, salt & pepper. Once the chickpeas are cooked, drain and leave to dry off for about 5 minutes. Then add the chickpeas to the food processor/blender and blend until incredibly smooth. Add the 1 tbsp of cold water, if not more (as it will thicken up when chilled) and continue blending into a delicious creamy dip. Taste and adjust seasonings, if needed. Transfer to a container and pop in the fridge to chill.
  5. Make your Spiced Dried Lamb by heating the olive oil (yes, it's a lot, but it's worth it here) in a fry pan and adding the onion and garlic, sautéing until softened. Add the spices, chilli and salt and stir for a minute or two. Once fragrant add the "mince", stirring to coat and cook the mixture for about 3-5 minutes.
  6. Once crisping up and smelling sensational, add the maple syrup - stirring to coat, then adding the vinegar to deglaze the pan. Cook for a minute more. Take off the heat and serve over the chilled hummus, sprinkled generously with pomegranate arils and chopped mint. Scoop up with some lovely pitta for one speedy trip to foodie heaven.

hummus---peri-peri---nelson-beach-7-1