Hummus plate with spiced ground lamb and roasted vegetables
Ethan Chlebowski · ♥ 10.5K likes · 311.2K views · 5 min video
Read about ground lamb in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 whole sweet potatoes
- 20 whole Brussels sprouts
- salt
- olive oil
Cube the peeled sweet potatoes and halve the Brussels sprouts onto a sheet pan; toss with salt, olive oil and za'atar.
- za'atar
Roast about 45 minutes until deeply browned with slightly crisp edges, flipping once or twice after about 20 minutes.
In a blender on a scale, add the tahini, lemon juice and salt; blend on high and drop in the garlic cloves until chopped.
- 60 g tahini
- 20 g lemon juice
- salt
- 3 cloves garlic cloves
- 250 g chickpeas
- 50 g ice cold water
- cumin seeds
Add the chickpeas, ice cold water and cumin seeds and blend to a thick, coarse hummus; for thinner, add 30 g more ice water and blend longer. Store in the fridge.
- 1 lb ground lamb
- 3 cloves garlic cloves
- cumin seeds
- smoked paprika
- oregano
- onion powder
- cayenne pepper
- harissa paste
In a bowl on a scale, mix the ground lamb with the grated garlic, cumin seeds, smoked paprika, oregano, onion powder, cayenne, harissa and salt.
- salt
- lemon juice
Put the meat in a pan over medium-high heat and let it sear as a mass about two minutes, then break it up with a potato masher and cook until deeply browned with crispy bits. Finish with a spritz of lemon juice.
- cherry tomatoes
- salt
- 5–10 cranks black pepper
- cucumber
- pickled onions
- feta cheese
- dill
- lemon
Toss halved cherry tomatoes with a pinch of salt and five to 10 cranks of black pepper.
- olive oil
- yogurt
Spoon on the hummus with a well in the center, drizzle with olive oil and sprinkle with za'atar; add the lamb, roasted vegetables, cucumber, tomatoes, a dollop of yogurt with dill, feta, pickled onions and a lemon wedge.
Assembling the plate