Lamb and pine nut koftas with Brazil nut hummus
Lamb and pine nut koftas with Brazil nut hummus
Ingredients
- 500g lamb mince
- ½ tsp ground cumin
- ½ tsp ground coriander
- Freshly ground black pepper
- 2 tbsp (20g) pine nuts, toasted
- ¼ cup chopped flat leaf parsley
Brazil nut hummus (serves 12, makes 2 cups)
- 1 cup (150g) Brazil nuts, toasted, roughly chopped
- 400g can chickpeas, rinsed and drained
- 1 tsp ground cumin
- Pinch garlic powder
- 1 tbsp de-hulled tahini
- 2 tsp lemon juice
- ¾ cup water
Method
- Preheat oven to 180°C. Line a baking tray with non-stick baking paper. [ Hummus: Place all the ingredients in a food processor or blender and blend together until just smooth. ]
- Place all the kofta ingredients in a large bowl. Mix with hands until fully combined.
- Shape into 8 oval sausage shapes and place on the baking tray.
- Spray with a little oil and bake until cooked through and golden.
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