Spicy Slow cooked Lamb Shoulder with Harissa and Hummus

Name: Spicy Slow cooked Lamb Shoulder with Harissa and Hummus
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 400g can chickpeas, rinsed and drained; 1 small clove garlic; 1/2 teaspoon table salt; 1/4 cup (70g) tahini; Juice of 1 lemon; 40 ml extra virgin olive oil, to serve; 1 teaspoon toasted ground cumin; Toasted Turkish or pita bread or fresh crisp vegetables, to serve

With

Gary Mehigan

SERVES

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Ingredients

400g can chickpeas, rinsed and drained
1 small clove garlic
1/2 teaspoon table salt
1/4 cup (70g) tahini
Juice of 1 lemon
40 ml extra virgin olive oil, to serve
1 teaspoon toasted ground cumin
Toasted Turkish or pita bread or fresh crisp vegetables, to serve

Method

Blend the chickpeas, garlic, salt, tahini, ground cumin, lemon juice and 1/3 cup (80ml) water in a small blender or food processor until smooth. Add more water if required so the hummus blends easily. Add a pinch more salt if required.

Gary Mehigan

Gary Mehigan spent eleven seasons as a judge on MasterChef Australia before turning his attention to the road. He hosts Around the World on Two Plates and Good Food Everyday, cooking through markets and family kitchens from Spain to Sri Lanka. His own kitchen instinct sits in classical French technique with a forensic eye for produce.