Serves 8-10 | Prep time: 5 Minutes | Cooking Time: 10 minutes
Hummus im Basaar, (literally “hummus with meat”) is a great classic of Israeli cuisine. As well as our classic beef basaar recipe, adapted from Leah Keonig’s ‘Modern Jewish Cooking’, we have created a simple and quick lamb mince recipe to top our Easy Tinned Chickpea Hummus.
Our ancestors were shepherds – Abraham, Isaac, Jacob, Moses and King David all tended to flocks. Lamb is one of the most common and popular meats in the Jewish cuisine, and one that our patriarchs, prophets and kings would all have enjoyed. Not to mention the Korban Pesach, the Passover offering made of lamb and eaten with matzah, which traditionally would have been more like soft laffa bread or pita than the hard crackers we find in boxes today.
We also know that pulses were a staple in the Ancient Middle East, and a favourite of Isaac and his sons, and there is historical evidence to suggest that hummus dates back to at least Ancient Egypt, where we know that our ancestors dwelled and were later enslaved for around two hundred years.
Whilst we can’t be certain that any of our ancestors ever ate hummus topped with lamb, we reckon they would have found this recipe pretty tasty! Best served hot, this lamb topping will keep refrigerated for up to 2 days, and can be frozen and reheated.
We have created several more quick and simple toppings which work great served side-by-side. Links to our collection of hummus toppings can be found below.
Ingredients
- 1 portion Easy Tinned Chickpea Hummus
- 400-450g Lamb Mince
- 1 clove Garlic, minced
- 2 tbsp Olive Oil
- 25g Pine Nuts
- 1 Onion, diced
- 1/2 tsp Ground Cumin
- 1/4 tsp Turmeric
- 1/4 tsp Cayenne Pepper
- 1/4 tsp Ground Allspice
- 1/4 tsp Black Pepper
- 1/4 tsp Ground Corriander
- Pinch Cinnamon
- 1/4 tsp Salt
- 1 tsp fresh Parsley
- 1/4 tsp Baharat spice blend
Garnish:
- Freshly chopped Parsley
Method
- Toast pine nuts in a pan until browned, and set aside for garnish.
- Add oil to pan over a medium-high heat.
- Add onions and salt and fry for 1-2 minutes, stirring regularly, until onions are translucent.
- Add garlic and cook for 30 seconds, then add mince.
- Cook the mince, stirring regularly for 1-2 minutes, until outsides start to brown.
- Reduce the heat to medium.
- Add dry spices, stir through and continue to cook until the meat is cooked through, approx 3-4 minutes.
- Stir through chopped parsley and cook for 1 further minute, before removing from heat.
- Spoon your mince generously on top of homemade hummus.
- Top with more freshly chopped parsley and the toasted pine nuts.
