Oxtail Hummus Recipe
CRISPY CHICKPEA, CURRY OIL, WARM NAAN
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Ingredients
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Hummus Base
Crispy Chickpeas
Curry Oil
Warm Naan
Method
Prepare Oxtail
- 1
Cook the Oxtail
In a large pot, cover the oxtail with water and bring to a boil. Reduce heat and simmer for 2-3 hours until tender. Remove oxtail, shred meat, and set aside.
Make the Hummus
- 2
Blend Ingredients
In a food processor, combine the shredded oxtail, canned chickpeas, tahini, garlic, lemon juice, olive oil, salt, cumin, and paprika. Blend until smooth, adding water as necessary to reach desired consistency.
Crispy Chickpeas
- 3
Prepare and Bake
Preheat oven to 400°F (200°C). Drain and rinse the canned chickpeas, pat dry. Toss chickpeas with olive oil, salt, cumin, and paprika. Spread on a baking sheet and bake for 20-25 minutes until crispy.
Curry Oil
- 4
Infuse Oil
In a small saucepan over low heat, combine olive oil and curry powder. Stir gently for 5-10 minutes to infuse the flavors. Remove from heat and let cool.
Warm Naan
- 5
Heat Naan
Warm naan bread in a skillet or oven until heated through.