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Mint hummus and lamb

Mint Hummus,Lamb and crunchy carrot salad

This is an easy maincourse that is both very delicious and a little bit on the healthy side. it's quick and could make a great BBQ dinner. Have everything except the Lamb ready and impress with these knock out flavours
5 from 2 votes
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Servings 3 -4


  • 6 Lamb leg steaks or lamb fillet or cutlets

Addictive Crunchy Salad bits

  • 1 cup mixed seeds and nuts. I used sesame seeds roasted chopped hazelnuts, pinenuts, chia seeds, pepita seeds ( green) and sunflower seeds. (You can use any seeds and nuts you like)
  • 1 cup Panko japanese bread crumbs or very rough fresh bread crumbs or rice crumbs
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 40 ml olive oil

Mint Hummus

  • 1 bunch mint leaves washed picked mint set a side 2 sprigs for the salad
  • 120 gm baby spinach leaves 2-3 cups
  • 400 gm chickpeas 1 can drained
  • 2 cloves garlic crushed
  • 1 teaspoon cumin
  • 3 Tablespoons Tahini paste
  • 125 ml olive oil
  • 60 ml lemon Juice
  • 1 pinch salt

Carrot and Chickpea Salad

  • 200 gm carrots cut into fine match sticks
  • 250 gm red cabbage cut into match sticks
  • 400 ml chickpeas drained 1 can ( that's 2 total)
  • 1 tablespoon chives or green onion chopped

Lemon tahini dressing

  • 1 Tablespoon Tahini
  • 60 ml lemon Juice or vinegar
  • 80 ml olive oil
  • 2 teaspoons dijon mustard
  • 2 Tablespoons chickpea water
  • salt and pepper to taste


  • You will need an empty jar to shake down the dressing Start with the crunchy bits. Mix the nuts and seeds you are going to use in a bowl. Heat a frypan (skillet ) over a medium heat, add 2 Tablespoons of oil, then the nut seed mix, breadcrumbs, cumin, smoked paprika and salt. Stir over medium heat till fragrant. Stiring all the time. Once the mix only just starts to go brown pour it into a bowl ( it will keep cooking) . Cool. Taste it and stir in a bit more salt if it needs it.
  • To make the dressing, put all of the ingredients into a jar and shake together. Set aside
  • Get a medium bowl and add the julienne carrot, red cabbage, chickpeas and chives ( I used a box grater) along with the picked torn mint leaves. set aside
  • Finally to make the hummus put the olive oil, lemon juice, garlic, washed picked mint leaves, cumin, spinach and the chickpeas in a blender. Blenders make smoother hummus. Blend till smooth tamping down . If you need more liquid add a spoon of chickpea water or olive oil. taste. Add a drop more lemon or salt if needed.
  • Now, heat a fry pan, skillet or BBQ. Sprinkle with a little salt and olive oil then sear the lamb for 8 minutes on one side then flip over and cook for a further 2-3 minutes. Rest.
  • Toss the salad with 1/2 the crunchy bits and about 1/2 the dressing. Toss.
  • Serve the Hommus and salad with the sliced Lamb and extra crunchy bits. Pass around extra dressing.