800gmsChickpeas (reserve half a cup and set aside)2 tins
1Lemon zest & juice
1-2 - 1cupWateradd as needed
2tblsPlain no fat yoghurt
Salt & pepper
400gmsLean lamb mince
1tspOlive oilchilli oil is great for an extra kick of heat
1Garlic clove grated
2tblpChopped fresh parsley
2Small Lebanese cucumbers diced
1/2Red onion diced
1/2Punnet of cherry tomatoes diced
1Pomegranate seeds only
20gmsReduces fat feta
Peel garlic and place into a food processor, chop finely, add drained chickpeas , zest & juice, salt , pepper.Pulse until chunky chopped, add yoghurt, and process until smooth, add water as needed to desired “dip” consistency. Set aside.
Add lamb to a heated non stick pan with oil, garlic & spices, break up lumps as it cooks, once browned turn off heat and add chopped parsley.Let cool to room temperature
Add all ingredients into a bowl (minus feta cheese and chickpeas) and toss.
Spread the hummus on a platter, top with cooked lamb mix, then salad. Scatter the top with feta cheese & reserved chickpeas.
i like to serve this meal with a spiced pumpkin and spinach salad.5sp Green2sp Blue2sp Purple