Loaded Hummus with Lamb, Pine Nut & Rocket Meatballs

Just another reason to eat your hummus by the spoon rather than a conservative kiddy pool to dip your carrot stick. This is my quick, CREAMY foolproof hummus, loaded with succulent spiced lamb meatballs, harissa, pine nuts and mint. It’s a truely beautiful dish that can be made ahead and assembled at the last second – perfectly suited to all festive season or entertaining needs.

Lunch

Dinner

A Little Longer

Serves 4-6

Prep Time 7 Mins

Cook Time 25 Mins

Method

1
Preheat oven to 200 degrees celsius and line a baking tray with greaseproof paper.
2
Add the pine nuts to a food processor and blend for a few seconds until ground. Transfer to a large mixing bowl. Next, add the rocket and pulse until roughly chopped, then transfer to the bowl. Finally, add the onion and garlic and process until you form a paste. Add the onion paste, lamb mince, spices, salt, pepper and olive oil to the ground nuts and rocket. Mix well with hands, then shape into small spheres (about 2 cm thick).
3
Place the meatballs onto a baking tray and drizzle with a little olive oil. Bake for 15 mins until golden on both sides. Remove and cover with foil, allowing them to rest for 10 minutes.
4
Make the hummus - combine the chickpeas, tahini, garlic, lemon juice and water in a food processor and blend for 1 minute. Add the ice cubes and season generously with salt and pepper. Blend again for a further 2-3 minutes, until the ice cubes have melted and you reach a smooth consistency, set aside.
5
Assemble - smear the hummus over the base of a round platter. Arrange the meatballs on top then finish with dollops of harissa, fresh mint, a sprinkling of sumac and an extra scattering of pine nuts and olive oil.