I love these Lamb Sweet Potato Hummus Tarts for parties and starters. They are easy and you can make them ahead.
There are so many things I’d like to cook but anytime I have people coming over I never seem to have enough time to cook. I supposed it happens to other people too.
I, however, refuse to feed people anything I haven’t made myself. I don’t like the taste of bought dips and salsas, I just refuse no matter how busy I am. I like to reach for something I can at least start to make ahead. I recently saw some thing similar on an American blog, though I am sorry I can’t remember which one. It was made as a whole large tart.
As a result when I have people over to eat, I am always looking for that magically easy starter. The one that you start to prepare ahead and just finish off when you need it. It’s usually a bit of a bonus if you can chop and change the basic ingredients without affecting the whole dish too. It would also be nice if you had vegetarians in the crowd to be able to tweak it to fit a vegetarian too. Do you think such a dish exists?. That’s a lot of area for a starter to cover but I think I might just have come up with the perfect plan.
I don’t like to be formal when I have friends and family around , so these could be eaten with the hands and a serviette or you could serve them at the table with a small salad. It’s just that versatile…. These little Lamb Sweet Potato Hummus Tarts are my new go to starter.
They are ticking a surprising number of boxes. You can make the tart shells the same day or the day before and leave at room temperature, they don’t require anything but a paint brush to get them right. Make the sweet potato hummus and make the lamb crumble too if you like and reheat. They are finished with a tomato coriander and mint salad with a few pinenuts for crunch. Change the filling to match what you have…plain hummus, beetroot hummus or even avocado puree. If you don’t like lamb use chicken beef or spiced fish mince or crumbled spiced tofu or feta cheese. See what I mean?. I think you might like these. I have made the Hummus before as a Pumpkin option. Remember you can make hummus wth roasted or cooked carrot, beetroot or even add a bit of feta……………I’ve used this recipe that I made for Pumpkin Hummus a short while ago.
- 375 gram filo pastry (1 packet)
- 100 gram butter melted (4 Tablespoons)
- 500 gram lamb mince (1/2 lb)
- 100 gram onion finely chopped (1/2 cup)
- 1 clove garlic crushed
- 1 tablespoon cumin
- 100 gm tomato diced (1 large )
- 1/4 cup coriander leaves (4 sprigs)
- 1/4 cup mint leaves (4 sprigs mint leaves)
- 25 gram pinenuts (2 Tablespoons)
- 60 ml olive oil (3 Tablespoons)
- 20 ml olive oil extra (1 Tablespoon )
- 20 ml lemon Juice
- 1 pinch salt
- 250 gram Sweet Potato roasted or steamed
- 400 gram chickpeas drained (1 can)
- 40 gram Tahini (2 Tablespoons
- 1 Tablespoon ground cumin
- 80 ml lemon Juice (4 Tablespoons approx 1 lemon)
- 1 clove garlic or more if you like
- 120 ml olive oil (approx 1/4 cup and extra)
- 50 ml water
- 1/2 teaspoon salt
You can also make these up and before adding the tomato salad pop them in the oven to get warm and then add the salad and serve.
Alternatively you can measure your tins or muffin tray, lay out the filo and cut out circles
* You may need to cook your Lamb in batches if you have low heat or a small frypan.
Delicious little Lamb Sweet Potato Hummus Tarts