Once you’ve made this, you’ll never be able to look at regular hummus again, because you’ll know that it needs some crispy lamb on top to make it truly epic.
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This recipe is a sneak peek of what to expect from Speedy MOB – a cookbook full of recipes that take just 12-minutes to prepare and serve.
This recipe is a sneak peek of what to expect from Speedy MOB – a cookbook full of recipes that take just 12-minutes to prepare and serve.
Serves
4
Lamb Mince
Bell Pepper
Cucumber
Hummus
Harissa
Flatbread
Pomegranate Seeds
Mint
Parsley
Olive Oil
Salt
Black Pepper
Check Out Speedy Mob
This recipe is a sneak peek of what to expect from Speedy MOB – a cookbook full of recipes that take just 12-minutes to prepare and serve.
This recipe is a sneak peek of what to expect from Speedy MOB – a cookbook full of recipes that take just 12-minutes to prepare and serve.
Serves
4
Lamb Mince
Bell Pepper
Cucumber
Hummus
Harissa
Flatbread
Pomegranate Seeds
Mint
Parsley
Olive Oil
Salt
Black Pepper
Unlock this free recipe
Check Out Speedy Mob
This recipe is a sneak peek of what to expect from Speedy MOB – a cookbook full of recipes that take just 12-minutes to prepare and serve.
This recipe is a sneak peek of what to expect from Speedy MOB – a cookbook full of recipes that take just 12-minutes to prepare and serve.
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Step 1.
Get a large frying pan over a super high heat and drizzle in a splash of oil. Tip in the minced lamb and use the back of a wooden spoon to break up the meat into small chunks. Fry, stirring occasionally, for about 8 minutes until all the water has evaporated and the mince is getting brown and crisp.
Step 2.
Meanwhile, cut and deseed the peppers and cut the cucumber into rough finger-sized crudités and put on a serving plate. Spoon both tubs of hummus into one large serving bowl.
Step 3.
Back to the lamb. Add the harissa and season with salt and black pepper. Give everything a good mix and then leave to cook for a few minutes more.
Step 4.
Toast the flatbreads while you are waiting.
Step 5.
Tip the lamb on top of the hummus in the bowl, then scatter over the pomegranate seeds. Tear over the mint and parsley. Serve with the vegetable crudités and toasted flatbreads.
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