Creamy White Bean Dip
A perfect starter for parties and events.
2 Tbs olive oil
1 red onion, thinly sliced
A generous pinch or two of sea salt
300g minced (ground) lamb
2 tsp ground cumin
2 tsp ground coriander
1 tsp ground cinnamon
2 tsp garam masala
25g chopped coriander (cilantro) leaves
1 large Turkish bread, cut into 4 pieces
250g good-quality hummus (or see recipe below in method)
2 Tbs pine nuts, toasted
1 small handful coriander (cilantro) sprigs
Lemon wedges, to serve
Heat the oil in a frying pan over high heat. Add the onion and salt and stir-fry for 2–3 minutes, until the onion is soft.
Add the lamb and use a wooden spoon or spatula to stir the lamb, breaking up any clumps. Cook for 8–10 minutes, stirring often, until the lamb is brown. Add the spices and cook, stirring, for a further 2–3 minutes, until the mixture darkens and becomes aromatic. Remove from the heat and stir in the chopped coriander.
Cut the Turkish breads in half and toast. Spread the hummus over the hot toast, then spoon the spiced lamb on top. Sprinkle with the toasted pine nuts and garnish with coriander sprigs. Serve with lemon wedges.
Put a 400g tin of rinsed and drained chickpeas into a food processor with 135g tahini, 60mL lemon juice, 2 crushed garlic cloves, 1 teaspoon sea salt and 1/2 teaspoon ground white pepper. Process to make a chunky paste. Add a couple of tablespoons of cold water to make a creamier hummus.
Credits: Images and Recipes from Tuck In by Ross Dobson, Murdoch Books, RRP $39.99
Photo Credits: Images and Recipes from Tuck In by Ross Dobson, Murdoch Books, RRP $39.99