Hummus with seared lamb and toasted pine nuts from How to Eat: The Pleasures and Principles of Good Food (page 262) by Nigella Lawson

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Notes about this recipe

  • Ro_ on April 17, 2020

    This was so good. I had to use half canned chickpeas and half dried as I didn't have enough of the latter, but this was definitely one of the best hummus recipes I have tried, regardless. The Greek yoghurt helped give it a really creamy texture. Instead of shredding the lamb and serving it on top of the hummus, I served it on the side, it was still a great combination. I made flatbreads from a Sophie Thompson recipe to go with this, which was the perfect accompaniment.

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