Hummus is always popular and in Syria they served it with fried lamb rolled in sumac as an entrée, the crew and I thought it was great especially at the start of a meal.
- 500 g chickpeas
- 3–4 dessertspoons tahini
- 3 lemons, juiced
- 6 garlic cloves, crushed
- salt, to season
- 8 dessertspoons extra virgin olive oil
- 4 lamb fillets
- 100 g sumac
- olive oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Blend the chickpeas in a food processor until smooth. Add the remaining ingredients and season well with salt.
Roll the lamb fillets well in the sumac making sure they are coated all over, then season well.
In a fry pan heat a little olive oil and seal the lamb all around. Once cooked place to one side to rest for about 5 minutes.
To serve place the hummus on a large platter. Thinly slice the lamb and place over the top of the hummus, season with a little extra sumac and salt, to finish drizzle olive oil over the hummus and lamb.