Harissa Lamb Hummus Bowl

My Harissa Lamb & Mint Hummus Bowl Recipe

Crispy harissa lamb mince with seasonal vegetables, fresh mint, and a creamy hummus base.

A few clever tricks help us achieve the creamiest hummus for this vibrant spring bowl, topped with spiced harissa lamb mince and tangy vegetables seasoned with preserved lemon, sumac, and pomegranate molasses.

Harissa Lamb Hummus Bowl

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Ingredients (2 portions):

The creamiest hummus recipe:

• 1 tin chickpeas

• 1 tsp ground cumin

• 1 lemon, juiced

• 2 tbsp tahini

• Sea salt

Harissa lamb mince recipe:

• 1 spring onion

• ½ red onion

• 1 carrot

• ½ spring cabbage

• ½ preserved lemon

• ½ tsp fennel seeds

• 2 cardamom pods

• 6g mint

• 150g lamb mince

• 1 tsp ground cumin

• 2 tsp harissa paste

• 1 tsp sumac

• 1 tsp pomegranate molasses (or balsamic vinegar)

Optional garnish: mint leaves, pickled red onion, or pomegranate seeds

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Method:

1. Make the hummus: Drain and rinse the chickpeas. Place them in a saucepan and cover with water. Add 1 tsp ground cumin and a couple of pinches of salt. Bring to the boil, then simmer for 35 minutes (the water should have reduced by more than half). While the chickpeas are still hot, blitz them in a food processor with the cooking water, tahini, lemon juice, and three large ice cubes. Leave to cool in the fridge.

2. Finely dice the red onion. Use a vegetable peeler to make ribbons from the carrot. Thinly slice the spring onion and chop the spring cabbage into roughly 5 cm pieces.

3. Halve the preserved lemon and roughly chop it. Thinly slice the mint leaves. Remove the seeds from the cardamom pods and roughly chop them together with the fennel seeds.

4. Place a medium frying pan over high heat. Once hot, add the lamb mince and brown for 7 minutes. Add the red onion, cardamom, fennel seeds, and ground cumin. Cook over medium heat for 5 minutes. Stir in the harissa paste and chopped mint, then remove from the heat.

5. In another frying pan, cook the cabbage, carrot, spring onion, preserved lemon, sumac, and a pinch of salt over medium-high heat for 5 minutes. Deglaze with the pomegranate molasses and remove from the heat.

6. To serve, layer in a bowl: start with the hummus, then the vegetables, and top with the crispy lamb. Garnish with mint leaves, and optionally with pickled red onion or pomegranate seeds. Tuck in and bon appétit!

Hopefully, this gets you excited to try this and many other mint recipes during its peak season!

You can find lots of ideas for cooking with mint in my newsletter: https://felicityvincent.substack.com/

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Video:

Cook along with this step-by-step video and learn how to make my harissa lamb bowl recipe:

How to make my harissa lamb hummus bowl recipe - cook along video