The Chef

Restaurants

Meals

Drinks

Restaurants›Shaya›Lamb Ragu Hummus Recipe

Lamb Ragu Hummus Recipe

Inspired by Shaya

Time45m

Serves4

crispy chickpeas

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Ingredients for Lamb Ragu Hummus

1 cup cooked lamb, shredded

1 cup cooked chickpeas

3 tbsp Tahini

2 cloves Garlic, minced

2 tbsp ReaLemon lemon juice

2 tbsp olive oil

1 tsp Ground cumin

1/2 tsp Celtic sea salt

1/2 tsp black pepper

1 tsp Watkins paprika

1 cup cooked chickpeas (for crispy topping)

1 tsp cumin seeds (for crispy topping)

1 tbsp olive oil (for crispy topping)

to taste salt (for crispy topping)

Method

Directions for Making Lamb Ragu Hummus

1

Prepare the Hummus Base

In a food processor, combine the cooked chickpeas, tahini, minced garlic, lemon juice, olive oil, ground cumin, salt, and black pepper. Blend until smooth, adding water as needed to reach desired consistency.

2

Incorporate Lamb

Add the shredded lamb to the hummus mixture and pulse a few times until the lamb is integrated but still slightly chunky.

3

Prepare Crispy Chickpeas

Preheat your oven to 400°F (200°C). Toss the additional cooked chickpeas with olive oil, cumin seeds, and salt. Spread them on a baking sheet and roast for 20-25 minutes, or until golden and crispy.

4

Serve

Transfer the lamb ragu hummus to a serving bowl, top with the crispy chickpeas, and drizzle with extra olive oil and paprika for garnish. Serve with pita or fresh veggies.