Hummus with Pulled Lamb

Name: Hummus with Pulled Lamb
Yield: 4-6 servings
Ingredients: 3½ cups / 550g Chickpeas, drained, skins removed; 1 each Lemon, juiced; 2 each Garlic clove, minced; ½ cup / 120g Water; to taste Salt; ¼ cup / 60g Tahini; 1 Tbsp / 15g Sesame Oil; ¼ cup / 100g Vegetable Oil; 1 tsp each Coriander, Cumin, Smoked Paprika; 1 lb. / 454 g Lamb shoulder; 1 unit Onion, diced; 1 head Garlic, crushed; 3 Tbsp Tomato Puree; 5 medium Fresh Tomatoes, diced; to taste Black pepper, freshly cracked; to taste Salt; 1 tsp Cinnamon; 1 tsp Coriander, dry and ground.; 2 tsp Cumin; 1 tsp Fennel Seeds; to coat Water

May 13th is international hummus day! Hummus quite literally translates to chickpea, which will be the main feature of this dish and will get the most care and attention. In the interest of seasonal produce it’s been paired with spring lamb seasoned and middle eastern spices.

Recipe byEmma Ferdenzi

Makes4-6 servings

DietariesDairy-free, Gluten-free, Vegan option

Ingredients

Ingredient quantities shown in U.S. units.

Hummus

3½ cups550gChickpeas, drained, skins removed
1 each1 eachLemon, juiced
2 each2 eachGarlic clove, minced
½ cup120gWater
to tasteto tasteSalt
¼ cup60gTahini
1 Tbsp15gSesame Oil
¼ cup100gVegetable Oil
1 tsp each1 tsp eachCoriander, Cumin, Smoked Paprika

Lamb

1 lb.454 gLamb shoulder
1 unit1 unitOnion, diced
1 head1 headGarlic, crushed
3 Tbsp3 TbspTomato Puree
5 medium5 mediumFresh Tomatoes, diced
to tasteto tasteBlack pepper, freshly cracked
to tasteto tasteSalt
1 tsp1 tspCinnamon
1 tsp1 tspCoriander, dry and ground.
2 tsp2 tspCumin
1 tsp1 tspFennel Seeds
to coatto coatWater

Special Equipment

Dutch Oven

Method

The Hummus

Start by de-shelling the chickpeas. This is a step you can skip if you are in a rush but it does give the smoothest results when the time is taken to do this. Drain the chickpeas and place them in a bowl. Cover the chickpeas with cold water and begin lightly rubbing the chickpeas in a circular motion. Since the chickpeas are heavier than their skins the skins will rise to the top and can be scooped out easily with a small sieve.
After the de-shelling process it's time to blend the chickpeas with the other ingredients. Place the chickpeas, tahini, water, spices, veg oil, and salt into the blender jug and mix on full speed. Once it is as smooth as you like it, remove from the jug and finish seasoning the hummus with the lemon juice, more salt, and toasted sesame oil. If the hummus is getting too hot while blending (can happen in a vita mix or other blenders with a similar power) add one or two ice cubes to prevent the oils splitting from the rest of the ingredients.
Now your hummus is done and ready for toppings.

The Lamb

This lamb is very simple but super tasty. Season the shoulder with salt and pepper and rub with vegetable oil.
Preheat a pan, no oil, until very hot and sear the joint well. This process gives colour, adds texture, and enhances flavour.
While the lamb shoulder is colouring in the pan dice your fresh tomatoes and onion, and crush the garlic cloves.
Once the shoulder has a good sear on all sides remove from the pan and turn the heat down to medium low. Now it is time to add the onions and garlic. Sweat lightly in the little bits left over in the pan from searing the lamb.
Next is the tomato puree, add to the onions and garlic and cook out until it darkens in colour slightly, followed by the fresh tomatoes and spices.
Place all the items - shoulder and the spiced tomato mix - into a dutch oven (or any baking dish with a lid) and add water to cover 2/3 of the meat. This technique is called braising. Roast at 150°C (300°F) for a minimum of four hours, ideally overnight.
Once it is fork tender we are ready to remove from the braising liquid and shred.
Do not waste the cooking liquid! We are going to blend it all up and add to the shedded meat to keep it moist. Add it spoon by spoon so as to not make the mix too wet. Do one final season with salt and pepper and your lamb is ready.

To Assemble

In a shallow bowl dollop a generous amount of your homemade hummus. Using the same spoon, create a well in the centre. Drizzle in some extra virgin olive oil.
Fill the well with the shredded lamb and finish with fresh red onion and some torn coriander leaves. This is optional and you can use whatever you want to garnish! Pomegranate seeds add a great texture and freshness to the dish, or even some lemon and olive oil dressed chickpeas would compliment the overall plate.