HARISSA HUMMUS
Need a last-minute dish for surprise guests or dinner at a friend's house? Using pre-cooked chickpeas means making hummus in no time. Adding harissa powder leaves out the need to add any other spices and gives the hummus a nice kick of spiciness. Serve with flatbread or vegetables for an appetizer or potluck hit. Best if hummus is left to sit to allow the flavors to meld, but it can be eaten immediately. Store in the refrigerator.
Provided by Buckwheat Queen
Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes
Time 15m
Yield 8
Number Of Ingredients 9
Steps:
- Combine harissa powder and 1 teaspoon chickpea liquid in a bowl. Whisk until a smooth paste forms, adding more liquid as needed. Set aside.
- Reserve about 1/2 cup of whole chickpeas for garnish. Add remaining chickpeas to the bowl of a food processor. Add 1/3 cup olive oil, tahini, 1 tablespoon lemon juice, and garlic; blend until smooth. Mix in reserved harissa paste and more chickpea liquid if needed, to maintain a creamy consistency. Taste and adjust olive oil and lemon juice amounts until flavor is smooth and nutty with a kick, and not overpowered by any one element.
- Transfer hummus to a serving dish. Top with reserved 1/2 cup chickpeas, olives, cilantro, harissa powder, and any remaining olive oil. Serve at room temperature.
Nutrition Facts : Calories 218.6 calories, Carbohydrate 19.4 g, Fat 12.6 g, Fiber 4.3 g, Protein 6 g, SaturatedFat 1.7 g, Sodium 128.1 mg, Sugar 0.8 g
ROASTED LAMB CHOPS WITH HARISSA
Provided by Anne Burrell
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- For the lamb: Remove 2 ribs from each rack to make it a 6-rib rack: Do this by starting from either end and removing the second and seventh bone. This creates 6 chops that are thicker than a normal lamb chop -- YUM!! Cut each rack into 6 equal chops, place on a baking sheet, and transfer to the fridge.
- For the harissa: Preheat a grill.
- Place the bell peppers on the grill and cook them on all sides until the skin is black and charred. Transfer the peppers to a large bowl, cover with plastic wrap, and let them hang out until cool. HINT, HINT: This can totally be done ahead! YAY!
- Scrape the black charred skin off the peppers and remove the stem and seeds. Coarsely chop the peppers and transfer them to the bowl of a food processor.
- Add the cumin, coriander, fennel, caraway, chiles, garlic, vinegar, and tomato paste to the food processor and season with salt. Puree until smooth.
- Add 1/4 cup of the olive oil to the mixture and pulse, pulse, pulse. Add the remaining 1/4 cup olive oil and pulse again until thoroughly combined. Taste and season with salt. Taste again and re-season if needed. Store in an airtight container until ready to use.
- To make the lamb: Preheat the oven to 250 degrees F. Remove the lamb from the fridge, season generously with salt, and let sit for 15 to 20 minutes before cooking.
- Coat a large saute pan with olive oil and bring the pan to medium-high heat. Working in batches to avoid crowding the pan, add the lamb chops and cook for 3 to 4 minutes on each side for medium rare (if you like your meat a little more well done, lower the heat and cook them a minute or 2 longer). If the pan begins to smoke, lower the heat. The chops will be beautifully browned on each side. Stand up the chops to brown the fat edge along each chop. YUM!!! Brown food tastes good! Place the cooked chops on a baking sheet and transfer to the oven to keep them hot while the others cook.
- Top each lamb chop with a spoonful of harissa and serve.
HARISSA-SPICED LAMB CHOPS
On Moroccan tables, in addition to salt and pepper, you'll find a pinch pot of ground cumin. Sprinkling a little on cooked meat makes it taste somehow meatier and juicier.
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Pat chops dry and coat on all sides with harissa. Transfer to a glass or ceramic dish and marinate, covered and chilled, 2 hours.
- Sprinkle chops with salt. Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then brown chops on all sides, 7 to 8 minutes total.
- Add butter and thyme and continue to cook, turning chops frequently with tongs and basting occasionally, until thermometer inserted between ribs to center of a chop (do not touch bone) registers 120 to 125°F for medium-rare, 15 to 18 minutes more. Transfer chops to a cutting board and let stand, uncovered, 10 minutes.
- Serve with ground cumin for sprinkling.
REAL HUMMUS
This hummus is a family recipe passed down from many generations. Eat with warm pita bread.
Provided by ROYHOBBS
Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes
Time 15m
Yield 20
Number Of Ingredients 7
Steps:
- In a blender, chop garlic. Pour garbanzo beans into the blender, reserving about 1 tablespoon for garnish. Add reserved liquid, lemon juice, tahini, and salt to the blender. Blend until creamy and well mixed.
- Transfer the mixture to a medium serving bowl. Sprinkle with pepper and pour olive oil over the top. Garnish with reserved garbanzo beans.
Nutrition Facts : Calories 54.3 calories, Carbohydrate 6.8 g, Fat 2.5 g, Fiber 1.4 g, Protein 1.6 g, SaturatedFat 0.3 g, Sodium 198.8 mg, Sugar 0.1 g
HARISSA LAMB WITH HUMMUS
The secret to char grilling lamb is to cook it over a high heat, searing in all the juices. Then just let it sit for a few minutes to relax, so that the meat becomes tender and wonderfully juicy. Its really not difficult and i guarantee that these delicious lamb pittas are well worth the effort.
Provided by Lene8655
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix together the harissa paste, lemon juice, chopped mint and sea salt. Add the lamb fillets, turning to coat in the mixture, and set aside to marinate for 10 minutes or so.
- Heat a griddle pan for 2-3 minutes until hot. Add the lamb fillets and cook for 8 -12 minutes until well browned but still a little pink in the centre; remove from the heat and allow to rest for 5 minutes to tenderize the meat. Warm the pittas in the same pan.
- Cut the pittas in half and fill each pocket with the rocket.
- Diagonally slice the lamb into 1 cm thick slices and pack into the pittas. Top with a dallop of hummus and serve warm with lemon wedges for squeezing over.
Nutrition Facts : Calories 468.2, Fat 25.6, SaturatedFat 10.6, Cholesterol 64.8, Sodium 722.5, Carbohydrate 37.1, Fiber 2.6, Sugar 1.3, Protein 21.4
HARISSA-SPIKED HUMMUS
A breeze to whip up, streets ahead of shop-bought versions - plus it's lower in fat, too
Provided by Xanthe Clay
Categories Buffet, Dinner, Lunch, Snack, Starter
Time 10m
Number Of Ingredients 6
Steps:
- Put three-quarters of the chickpeas in a food processor with 3 tbsp olive oil, garlic and half a cupful of water. Blitz until smooth, adding a little more water if necessary to make a thick cream consistency. Add the rest of the chickpeas, then whizz again for a few seconds until nobbly. Season with salt and a good squeeze of lemon juice.
- Mix together the harissa and tomato purée with the rest of the olive oil. Drizzle over the hummus to serve.
Nutrition Facts : Calories 111 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.33 milligram of sodium
HARISSA LAMB & HUMMUS FLATBREADS
Make lamb steaks go further with this simple light supper idea
Provided by Good Food team
Categories Lunch, Main course
Time 30m
Number Of Ingredients 6
Steps:
- Heat the grill to high. Place the lamb on a baking tray, rub all over with the harissa and season. Grill for 6-8 mins, turning halfway through cooking. When the lamb is cooked to your liking, remove to a plate and allow to rest for a couple of mins.
- Meanwhile, warm the flatbreads, then spread each with 1 tbsp hummus. Mix the carrot and parsley. Slice the lamb and scatter down the middle of each flatbread. Top with carrot, drizzle over any resting juices, roll up and eat.
Nutrition Facts : Calories 390 calories, Fat 17 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 28 grams protein, Sodium 1.45 milligram of sodium
HARISSA LAMB & HUMMUS FLATBREADS
Make lamb steaks go further with this simple light supper idea
Provided by Good Food team
Categories Lunch, Main course
Time 30m
Number Of Ingredients 6
Steps:
- Heat the grill to high. Place the lamb on a baking tray, rub all over with the harissa and season. Grill for 6-8 mins, turning halfway through cooking. When the lamb is cooked to your liking, remove to a plate and allow to rest for a couple of mins.
- Meanwhile, warm the flatbreads, then spread each with 1 tbsp hummus. Mix the carrot and parsley. Slice the lamb and scatter down the middle of each flatbread. Top with carrot, drizzle over any resting juices, roll up and eat.
Nutrition Facts : Calories 390 calories, Fat 17 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 28 grams protein, Sodium 1.45 milligram of sodium
LAMB, HARISSA AND ALMOND SAUSAGE ROLLS
In this sassy twist on a classic sausage roll, the Australian chef Paul Allam of Bourke Street Bakery riffs on North African flavors to create something fragrant, rich and generously spiced. Harissa pastes can vary widely in heat content; Mr. Allam uses a moderately hot homemade paste in his recipe. If your harissa is especially potent, consider using half the amount called for here.
Provided by Melissa Clark
Categories main course
Time 1h30m
Yield 4 sausage rolls
Number Of Ingredients 13
Steps:
- Heat oven to 400 degrees and line a rimmed baking sheet with parchment paper.
- Place almonds on baking sheet and roast until lightly golden, about 5 minutes. Pour almonds onto a cutting board to cool slightly. (Reserve baking sheet and parchment.) Coarsely chop almonds and place in large mixing bowl. Lower oven temperature to 375 degrees.
- In a large skillet, heat olive oil over medium. Add onion and sauté until tender, about 5 minutes. Add roasted red peppers, harissa and ¼ teaspoon salt and cook for another 2 minutes. Transfer onion mixture to the bowl with the almonds and let cool.
- Add ground lamb, couscous, currants, pepper and the remaining salt to almonds. Using your hands, mix thoroughly until well combined.
- Roll the chilled puff pastry dough to about 1/8-inch thick. Cut pastry into 4 equal rectangles. In the center of each pastry, dollop a quarter of the lamb mixture, then form it into a long sausage running lengthwise on the pastry strip. Lightly brush one long edge of the pastry with egg wash. Starting with the side without the egg wash, firmly fold the pastry over the meat filling to form long rolls, pinching to seal. Place on prepared baking sheet, seam-sides down.
- Lightly brush the top of each roll with egg wash and sprinkle with poppy seeds, if using. Bake until sausage rolls are golden brown, about 35 to 40 minutes. Serve warm or at room temperature.
HARISSA LAMB KEBABS WITH A BEETROOT HUMMUS
A balanced dish of lamb and vegetables, this recipe is cooked best over charcoal but can be grilled or oven baked as an alternative. The beetroot is rich in nutrients and incorporating this into a hummus is a tasty way to eat this super food. It can be kept in the fridge for 2 to 3 days and used as a healthy snack or to accompany any meals.
Provided by Fit Cookin
Categories Lamb/Sheep
Time 40m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Chop the lamb into chunky cubes.
- Combine the sliced onion, 1 clove of garlic, harissa paste, oregano, rosemary and 1 tablespoon of olive oil to create a marinade. Mix this in with the lamb and season with a pinch of salt.
- Cover and refrigerate for at least 1 hour.
- To make the hummus blend together the beetroot, chickpeas, tahini, 2 tablespoons of olive oil, 1/4 teaspoon salt, 1 clove of garlic and lemon juice to form a thick paste. If the mixture struggles to blend, add some more olive oil.
- Thread the meat onto your metal skewers, alternating with large chunks of onion, pepper and whole mushrooms (cut the mushrooms if they are too big).
- If you are using wooden skewers, soak them in water for around 15 minutes prior to using them.
- Heat your grill pan on a medium to high heat and add your skewers. Cook for around 2 to 3 minutes each side.
- For an oven cook, preheat your oven to 180°C, place your skewers on a baking tray layered with tin foil and cook for 35 to 40 minutes turning halfway through.
- Serve the kebabs hot with a spoonful of hummus and some mixed green leaves.
Nutrition Facts : Calories 648.4, Fat 45.3, SaturatedFat 13.2, Cholesterol 117.2, Sodium 1111.9, Carbohydrate 23.5, Fiber 5.4, Sugar 7.2, Protein 38.1
GRILLED HARISSA LAMB WITH YOGURT, MOROCCAN
I came across this in my surfing today and had to bring it home. If you have a larger grill surface you won't need to do it in batches. Prep time includes chilling.
Provided by Annacia
Categories Lamb/Sheep
Time 1h54m
Yield 2-6 serving(s)
Number Of Ingredients 13
Steps:
- First make the marinade:.
- In a spice grinder, crush the coriander and the cumin.
- In a small bowl, combine the harissa, lemon juice, olive oil, garlic, coriander and cumin - into a thick paste.
- Season the lamb with salt and pepper and then smear both sides of the meat with the harissa marinade paste. Cover and marinate for an hour or two.
- While the lamb is marinating, make the yogurt sauce. Combine in a medium bowl, the yogurt, cucumber, mint, and the preserved lemon. Season with salt and pepper. Cover and refrigerate until needed.
- Before cooking, let the meat come back to room temperature. Cut the meat to fit easily onto the grill. Grill each piece of meat for five minutes per side until the lamb is charred with grill marks. Remove the meat to a plate to rest and continue with the other pieces of meat. The meat should still feel mostly raw at it's thickest point. The harder the meat is, the more it's cooked through.
- Heat oven to 350 degrees F. Place the grilled lamb on a rimmed baking sheet covered in foil and place in the oven and roast until the lamb is medium rare. Check it after about 10 minutes, but it will probably take between 15 and 30 minutes. Remove the meat from the oven and let rest for about 10 to 15 minutes. Serve with yogurt sauce and a side dish of couscous.
Nutrition Facts : Calories 832.7, Fat 67.2, SaturatedFat 25.6, Cholesterol 179.7, Sodium 206.1, Carbohydrate 13.5, Fiber 1.6, Sugar 7.3, Protein 43.7
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