|A colourful new take on (non-vegetarian) hummus|
One of our favourite “company dishes” is his Moroccan-inspired lamb shoulder, which is easy, delicious, fancy, feeds eight, and, because it cooks for six hours, I get serious cred and kudos, even though the actual work part is about 15 minutes. We pair it with couscous (preseasoned, just add boiling water) and either a (very) simple, parsley-based salad or, last time, another five-ingredient recipe (which I reduced to four by omitting the broad beans) – a nice minty-yet-spicy dish of peas.
The only drawback: not enough lamb and too many chickpeas
Each time, the lamb is a hit, the chickpeas underneath are tender and tasty (Ziggy agrees), and we end up with leftovers: usually enough lamb for one or two people for lunch, and enough chickpeas to feed all five of us for a week. If we ate only chickpeas.
|So good. But so, so much.|
So, I took my classic Yummus!(TM) recipe and gave it a twist.
Warning: this is not for vegetarians.
By taking the leftover chickpeas, tomatoes and preserved lemons (which, as you recall, have been slow-braised in lamb fat for six hours to make them extra succulent), and whirring them in the blender with some lemon juice (fresh is best, but any port in a storm, no?), peanut butter (aka “the tahini of my kitchen”), two cloves of garlic and a handful of fresh parsley, I have transformed “leftovers” into “even more delicious yummus than usual”.
The Hufflings adored it, even though it was a “funny” colour.
Try it, and let me know what you think!