Harissa Lamb Hummus Flatbreads Recipes

HARISSA HUMMUS

Steps:

• Combine harissa powder and 1 teaspoon chickpea liquid in a bowl. Whisk until a smooth paste forms, adding more liquid as needed. Set aside.
• Reserve about 1/2 cup of whole chickpeas for garnish. Add remaining chickpeas to the bowl of a food processor. Add 1/3 cup olive oil, tahini, 1 tablespoon lemon juice, and garlic; blend until smooth. Mix in reserved harissa paste and more chickpea liquid if needed, to maintain a creamy consistency. Taste and adjust olive oil and lemon juice amounts until flavor is smooth and nutty with a kick, and not overpowered by any one element.
• Transfer hummus to a serving dish. Top with reserved 1/2 cup chickpeas, olives, cilantro, harissa powder, and any remaining olive oil. Serve at room temperature.

HARISSA LAMB & HUMMUS FLATBREADS

Steps:

• Heat the grill to high. Place the lamb on a baking tray, rub all over with the harissa and season. Grill for 6-8 mins, turning halfway through cooking. When the lamb is cooked to your liking, remove to a plate and allow to rest for a couple of mins.
• Meanwhile, warm the flatbreads, then spread each with 1 tbsp hummus. Mix the carrot and parsley. Slice the lamb and scatter down the middle of each flatbread. Top with carrot, drizzle over any resting juices, roll up and eat.

HUMMUS WITH FLATBREAD

Steps:

• Preheat a medium frying pan.
• Place the chickpeas, garlic, lemon juice and seasoning in the food processor and blitz until roughly chopped and combined.
• Gradually add the olive oil, a little at a time, until the hummus reaches a consistency of your liking.
• Spoon the hummus into a small serving bowl.
• To prepare the flatbreads, place the flour on a surface. Make a well in the centre of the flour.
• Place the yoghurt, oil and salt in the centre of the well.
• Add 1 tbsp water and then begin to work the flour into the liquids.
• Continue to add water, a little at a time, until you have a firm dough.
• Knead the dough and then shape into small, flat, discs.
• Heat an additional tbsp of oil in the frying pan, before adding the dough
• discs and frying them 2-3 minutes, either side.
• Remove the bread from the frying pan when it has browned and puffed up.
• Place the bread on a small plate and serve alongside the hummus.

HARISSA LAMB WITH HUMMUS

Steps:

• Mix together the harissa paste, lemon juice, chopped mint and sea salt. Add the lamb fillets, turning to coat in the mixture, and set aside to marinate for 10 minutes or so.
• Heat a griddle pan for 2-3 minutes until hot. Add the lamb fillets and cook for 8 -12 minutes until well browned but still a little pink in the centre; remove from the heat and allow to rest for 5 minutes to tenderize the meat. Warm the pittas in the same pan.
• Cut the pittas in half and fill each pocket with the rocket.
• Diagonally slice the lamb into 1 cm thick slices and pack into the pittas. Top with a dallop of hummus and serve warm with lemon wedges for squeezing over.