Mad About Chickpeas-Hummus B’ Lahme
Posted on 12. Jan, 2010 by Bethany in Entertaining, Mains, Meat, Nibbles, Recipes, Starters, Uncategorized, breakfast, gluten free, lebanon, middle eastern
Once more, I will express my undying love for chickpeas: I Am M.A.D About Chickpeas! After all, how can one not succumb to such a delectable and pulsing love affair!
The chickpea, belonging to the protein food group, is such a versatile and wholesome leguminous pulse. You can make anything out of it; falafel, all kinds of hummus dips, veggie burgers, bread, and it’s also a perfect addition to stews, curries, salads… I could go on and on. And, if you needed any more reasons to love it; the chickpea has significant nutritional advantages since it is high in protein, a good source of folic acid, iron, zinc, magnesium and fiber. Because of its high source of fiber it is believed to help lower cholesterol and improve blood sugar levels.
Hummus is perhaps the most popular way chickpeas are appreciated. In Lebanon and around the Middle East, there are numerous varieties of hummus.
Firstly, I think it’s important to know that hummus is the Arabic word referring to chickpeas with the word hab, or grain adding more specification. So, hummus is in fact the name of the actual chickpea. The dish is then elaborated on more, for example, hummus b’ tahini which is the most widely known version of hummus and refers to the creamy, rich, velvety smooth version that includes Tahini. Then there is also hummus balila, Hummus Beiruti, hummus awarma, hummus b’ lahme, fatet hummus, and so on.
As the big chill fell upon us, I found myself craving hummus b’ Awarma, which is hummus b’ tahini with the addition of preserved lamb meat. My father makes his own awarma yearly by preserving the lean minced lamb meat in salt and a certain sheep fat obtained from the tail of fat-tailed sheep. Perhaps not the healthiest but absolutely scrumptious nonetheless. So, I opened my cupboard only to realize the jar my father had sent last year was sitting there empty- reminding me to place my order. I had a craving that needed to be satiated quickly, so I made due with regular minced lamb.
Hummus b’ lahme can be served as part of a mezza or alone as a fulfilling, comfort meal with loads of warm Arabic bread. I love adding pine nuts for texture and crunch and finishing it off with a hint of pomegranate molasses really helps to add a beautiful zing to the meat.
Before I move on to the recipe, I have two announcements to make:
A) I’ve started a lifestyle blog called The Nomad Telegraph where I share my thoughts, opinions and feelings on this world, my fashion picks, sound bites, travels and so on. I’d love it if you dropped by and let me know what you think. DKS will however remain my main focus and passion.
B) I will be implementing a weekly round-up of the top five recipes selected from around the blogosphere. I’m really excited as I’m sure I’ll be coming across some tantalizing treasures.
Hummus B’ Lahme/ Hummus With Meat
The Cast of Characters
- 500g hummus b’ tahini
- 250g lean minced lamb
- 1 teaspoon 7 spices
- 20g pinenuts
- 1 small onion, finely chopped
- 1 garlic clove, finely minced
- 1 teaspoon pomegranate molasses
- salt & pepper to taste
- 1 tablespoon of duck/goose fat or butter
- Fresh mint- optional
The Nitty-Gritty
melt the fat in a saute pan over medium flame then add the onions and cook for about 2-3 minutes till soft and translucent. Then add the pine nuts and then the garlic and cook for a further minute, stirring often.
Quickly add the mince meat and add the seven spices stirring continuously and till all the meat is loosened. Cook it for about 4-5 minutes and then add salt and pepper to taste. Finish it off with the pomegranate molasses.
Spread the hummus b’ tahini on a serving dish
And then cover with the lamb and chopped fresh mint.
Mloukhieh- Jew's Mallow
Life's A Sweet Jam
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Chris Bourne
12. Jan, 2010
Well all i can say is the wind in this part of the world has increased tenfold!….but its worth it. Lovin’ this
Sarah, Maison Cupcake
12. Jan, 2010
I love proper hummus and I love minced lamb too so the combination of them together is a real winner in my book.
Kerrin @ MyKugelhopf
12. Jan, 2010
I am so with you B ! I absolutely love chick peas, and always find myself adding them to any dish when possible, my latest was in a frittata with caramelized onions, mmm ! And hummus with lots of tahini is my fave. Love this post, makes me love chick peas even more. Can’t wait to try your recipe.
Do you make your own Arabic bread to serve with? Would love to see that recipe too… Beautiful pics by the way, as always !
Mustapha
12. Jan, 2010
Mmm.. This is one of my favorite breakfast meals! (yes breakfast), Of course, one shouldn’t forget the pickles, mint & Tomatoes on the side!
Bethany
12. Jan, 2010
Agreed. I’ve had it for breakfast…it is the ultimate!
Mowie @ Mowielicious
12. Jan, 2010
This is my ultimate favourite Lebanese dish. I could eat it all day and all night.
Having said that, I’ve never had it for breakfast!
Jamie
12. Jan, 2010
Oooh both chick peas and lamb? My absolute favorites and this dish looks so extraordinarily delish! Love it! Breakfast? Really? Interesting, but I see that I could eat this anytime, anywhere!
Congrats on the new blog! Wow! Truly dynamic you are!
shayma
12. Jan, 2010
huge huge fan of humus b’lahme. it’s not easy to photograph white foods, your photos came out lovely. i also like humus the way an egyptian friend has taught me- chickpeas, olive oil and a dash of cumin powder. sometimes the tahineh is too strong for me (only sometimes!) best wishes, shayma
Bethany
12. Jan, 2010
Hi Shayma and thanks for your lovely comment
If the chicpeas are left chunky then I believe you are talking about this one http://www.dirtykitchensecrets.com/mad-about-chickpeas-hummus-balila/ I do love that version as well…
Jeanne @ Cooksister
12. Jan, 2010
Ooooh – I think I’m in love! Chickpeas are fantastically versatile ( I also serve thm instead of mashed potato – mashed with some slow-cooked sliced onions in lots of olive oil with amoky paprika). I like the etymology lesson too – I’m a sucker for words
Cherine
12. Jan, 2010
I’m mad about chickpeas too. Love the photos, they’re so appetizing!! Congrats on the new blog. I’ll take a peek at it.
Trissa
12. Jan, 2010
Congratulations on your new blog! I’ll head over to check it soon. In the meantime thanks for sharing the information on hummus! Who would have thought a chickpea could be so interesting. You managed to pull it off!
Asha@FSK
12. Jan, 2010
Sighhh.. if this isn’t comfort food, I don’t know what is!! Add to that, home cured lamb… you lucky lucky thing
) Does your dad sell them by any chance??
Kitchen Butterfly
12. Jan, 2010
You know what I’ll be making next as I have a huge bottle of Tahini, a rather large tin of chickpeas and some pomegranate molasses……Thanks for the inspiration!
Congrats on the Nomad Telegraph……………it looks gorgeous. Wow!!!!!!!!
Miranda
12. Jan, 2010
mmh…this looks incredible. i would love some of that about now!
Happy Cook
12. Jan, 2010
My daughter love chickpea too. When she was little she used to cakk them indian balls
It is a really unique way of serving them with the meat.
Global Patriot
12. Jan, 2010
Beautiful dish, though I was expecting the savory lamb to stand on its own. What a surprise to see the pomegranate molasses on the list of ingredients, fabulous twist!
The Cooking Ninja
12. Jan, 2010
mmm…I love chick peas too. That dish is delicious.
Congrats on your new blog.
Maunika
12. Jan, 2010
Beth love hummus loads. I cud eat it with anything. Never tried it like this with minced lamb but have had it with diced lamb in restaurants. I definitely going to make this one. Your recipe looks really good.
Sarka
12. Jan, 2010
I don’t know if I love chickpea but I definitely like it!
I bought a glass of tahini couple of months ago to make hummus (aka hummus b’ tahini) at home but never did it. Now you inspired me to try it.
Congrats of your new blog – wonderful!
Cynthia
12. Jan, 2010
I’m with you – a serious lover of chickpeas.
Hey, did you hear that feature on the BBC about the “row” over whose hummus is the best – Lebanese or Israeli?
Ben
13. Jan, 2010
Very nice post! I must admit that I don’t know much about hummus, other than eating them once or twice at parties, but I really want to make something with them now.
Bethany
13. Jan, 2010
Hey Cynthia! Yes I did and I’ve actually been thinking about writing up a post on my thoughts on the whole thing…I think I will now.
Katherine
13. Jan, 2010
I like chickpeas too. What a great combination, chickpeas, pinenuts and lamb mince. Now I’m hungry.
shayma
13. Jan, 2010
hi beth, the recipe from your link is very nice- but different than the one i am referring to. the hummus w/o tahineh she taught me involves whizzing the chickpeas and adding lemon, salt and cumin powder, that’s all. in fact claudia roden has the simple decription/recipe for it in her book, The New Book of Middle Eastern Food. x shayma
The Grubworm
13. Jan, 2010
Oh my word, i am in Hummus heaven! Hummus is one of those things i can eat over and over again, and there is nothing like the home made stuff. I’m excited by the recipe for Hummus B’Lahme – the combination of lamb and pinenuts works so well. Those photos are great too.
meeta
13. Jan, 2010
i love chickpeas too in almost any form and especially served with tahini! this with the meat looks great too and i can’t wait to get to dubai to start eating this stuff!
Su-yin
13. Jan, 2010
This looks fabulous – I love pine nuts as well and I think it’s brilliant that you’ve added this to the hummus. And you have meat in it as well, could it get any better?
deeba
13. Jan, 2010
I adore the ‘cast of characters’…you have me craving for some right now Beth! I love your foodie adventures! YUM!!
Bethany
13. Jan, 2010
Shayma- sent ya an email x
Grubworm- AMEN!
Su-yin: it’s diiiiiivine!
Deeba: I wanna hold youuuur haaaaand! XX
Bethany
14. Jan, 2010
I’m bringing you some this weekend
Barbara Bakes
14. Jan, 2010
The pine nuts sound like a great addition. I really need to get more brave about using chickpeas. This looks delicious!
tasteofbeirut
15. Jan, 2010
I too love hummos and sizzling pieces of fatty lamb! Yum! Your photos are splendid!
Chris Bourne
15. Jan, 2010
Need your food need your food!
Manggy
18. Jan, 2010
I went to an all-hummus restaurant in NY a few months ago and I absolutely loved it! This looks fantastic!
Ladybird
19. Jan, 2010
Hummus rocks! And it is sooo good for you, always a bonus
Kate/Kajal
19. Jan, 2010
I can see myself wiping this dish clean. I am a huge fan of Lebanese/Arabic food, and this is absolutely delcious ! The the kinda stuff that i love ! Awesome post, gr8 pictures I’m loving it !!!
diva
19. Jan, 2010
oh beth! ME TOO!! mad about chickpeas. i used to eat em outta the can just like that. lol.
beautiful houmous. i like having houmous wraps or sandwiches. so yummy!
barbara
08. Feb, 2010
I’m on a chick pea love fest at the moment. Too. I’ve been making a similar dish with pork mince served with rice. The lamb version sounds delicious.
George@CulinaryTravels
15. Feb, 2010
This is one of my all time favourite dishes, especially with some warm from the oven still puffy pita breads. I must try your recipe out.