Houmous with meat
Serves: 4 as part of a mezze
Prep time: 10 minsTotal time: 
Recipe photograph by Liz and Max Haarala Hamilton
Houmous with meat
Serves: 4 as part of a mezze
Prep time: 10 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
244Kcal
Fat
12gr
Saturates
3gr
Carbs
10gr
Sugars
0gr
Fibre
4gr
Protein
16gr
Salt
0.1gr
Itab Azzam & Dina Mousawi
Syrian TV producer Itab Azzam and British-Iraqi actress Dina Mousawi worked together on a theatre project with Syrian refugees and bonded over a love of food. They began collecting recipes from the people they met, and turned them into a new cookbook, Syria: Recipes From Home.
See more of Itab Azzam & Dina Mousawi’s recipes
Itab Azzam & Dina Mousawi
Syrian TV producer Itab Azzam and British-Iraqi actress Dina Mousawi worked together on a theatre project with Syrian refugees and bonded over a love of food. They began collecting recipes from the people they met, and turned them into a new cookbook, Syria: Recipes From Home.
See more of Itab Azzam & Dina Mousawi’s recipes
Ingredients
For the houmous
- 1 x 400g tin chickpeas
- 1 garlic clove, crushed
- 1 heaped tbsp tahini
- juice of 1 lemon
For the meat
- 1 lamb neck fillet, around 200g, cut into small pieces
To serve
- 25g pine nuts, toasted
- 2 tbsp chopped flat-leaf parsley
- a drizzle of extra-virgin olive oil
- 1 pack flatbreads, to serve
Step by step
Get ahead
The houmous will keep for 3 days in the fridge. Bring to room temperature; add the topping before serving.
- Drain the chickpeas, saving the water; reserve a few whole chickpeas. Blend the rest really well in a food processor with all the other houmous ingredients. If it looks a bit dry, gradually add some of the water from the tin.
- Brown the meat in a frying pan on a high heat for 4 minutes; season.
- Spread the houmous over the base of a shallow bowl. Scatter the meat, pine nuts, reserved chickpeas and parsley on top, and add a drizzle of olive oil. Serve with flatbreads.
Chef quote
Houmous has come to epitomise Middle Eastern cuisine for most Westeners
