0:20 Prep | 0:10 Cook | 4 Servings | Capable cooks
Fresh coriander adds loads of flavour and colour to this vibrant green hummus.
1 large bunch fresh coriander
400g can chickpeas, rinsed, drained
25g baby spinach, plus extra, to serve
1 long fresh green chilli, chopped
2 tablespoons hulled tahini
1 lemon, rind finely grated, juiced, plus 1 lemon, extra
4 garlic cloves, crushed
1 small red onion
Large pinch of caster sugar
1 tablespoon ground cumin
2 teaspoons ground coriander
500g lamb mince
1 tablespoon extra virgin olive oil
4 pocket pita breads, warmed
Finely chop the coriander root and set aside. Reserve a few fresh coriander sprigs. Coarsely chop remaining coriander stems and leaves. Place in a food processor. Add chickpeas, spinach, chilli, tahini, lemon juice and 2 garlic cloves. Season. Process well until smooth. Transfer to a bowl, scraping food processor clean (do not wash).
Thinly slice half the onion into rings. Place onion rings, sugar and the juice of half the extra lemon in a bowl. Season. Toss to combine. Set aside to develop the flavours.
Coarsely chop remaining onion. Place onion, reserved coriander root, lemon rind, cumin, ground coriander and remaining garlic in food processor. Season. Process until finely chopped. Add mince. Process until mixture just comes together (do not over-process). Shape tablespoonfuls of mixture into balls. Place on a lined plate.
Heat the oil in a large non-stick frying pan over medium heat. Cook the kofta, turning, for 8-10 minutes or until browned and cooked through. Squeeze over remaining lemon.
Spread each warmed pita with a large spoonful of the hummus. Top with kofta, drained onion rings, reserved coriander sprigs and extra spinach leaves.
Make the kofta up to 1 day in advance and store on a lined plate, covered with plastic wrap, in the fridge. Pan-fry on the night of serving.
Author: Katrina Woodman Image credit: Jeremy Simons Publication: Taste Magazine