Homemade Hummus

Guest is Chef Shai

www.yafokitchen.com

Homemade Hummus with Moroccan Braised Grass Fed Lamb

 

Hummus

Makes 2 quarts (8 bowls)

For the chickpeas

4 quarts dry chickpeas

6 tablespoons baking soda

 

Cover with water (around 10 quarts) and soak overnight with 4

tablespoons baking soda. Strain chickpeas and add to a pot with

fresh water and 2 tablespoons of baking soda. Bring to a boil.

Skim shells from the boiling water. Once shells are removed,

reduce to a low boil and cook until chickpeas are very soft

(about 23 hours). Strain chickpeas and transfer to an ice bath.

 

For the hummus

7 cups chickpeas, cooked

1 cup tahini

½ cup fresh lemon juice

¼ cup olive oil

2 tablespoons salt

1 teaspoon cumin

2 cloves garlic

½ cup water

 

Place the tahini, lemon juice, olive oil, garlic, and chickpeas

into a food processor and blend. While mixture is blending add

water until mixture thins out to desired texture. Add salt and

cumin to taste.

 

 

 

 

Moroccan Braised Lamb

Ingredients

4-6lb Bone-in leg of lamb, seasoned generously with salt and pepper 

¼ cup oil

2  large carrots, peeled and diced into large pieces

2 large onions, peeled and diced into large pieces

4 celery stalks, diced into large pieces

2 14oz cans of crushed tomatoes

10 cloves of garlic, peeled

3 cups chicken stock (may need additional stock)

½ Tablespoon ground cumin

1 cinnamon stick

1.5 Tablespoons kosher salt

½ Tablespoon smoked paprika

1 teaspoon ground turmeric

½ teaspoon ground nutmeg

 

Pre heat oven to 350F

 

Add oil to a large heavy gauge pot (that has a lid) over medium-high heat.   Sear the lamb on all sides.

Remove the meat from the pot, reduce heat to medium and add the carrots, onions, celery, and garlic. Cook until brown.

Mix all spices in a small bowl. Add the spices to the vegetables and cook for 30 more seconds.

Add stock to deglaze the pan.

Add the canned tomatoes and the seared lamb. Make sure the liquid covers the lamb half way. Add more stock if needed. Bring to boil.

Cover with the lid and cook in the oven for 5 hours. Lamb should be fork tender and the bone should come out clean.

Remove from oven and take the cooked meat out of the pot and gently remove the bones and discard. Take the cinnamon stick out and discard.

Using a stick blender, blend all the vegetables and the sauce until smooth.

Add the meat back in and mix. Add stock salt and pepper if needed.  

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