Lamb Meatballs on Ottolenghis Hummus with Pomegranate Molasses recipes
Ingredients
- 3 2/3 cups cooked chickpeas (ideally cooked yourself, but drained from a can is fine too)
- 1 cup plus 2 tbsp light tahini paste
- 4 tbsp freshly squeezed lemon juice
- 4 cloves garlic, crushed
- 6 1/2 tbsp ice-cold water
- salt
- 2 tablespoons canola oil (plus more for later)
- 2 cups diced white onion (from 1 onion)
- 3 cloves chopped garlic
- 1 pound ground lamb
- 1/3 cup chopped parsley
- 1 teaspoon kosher salt, plus more to taste
- 1 teaspoon freshly ground black pepper
- 1 1/2 teaspoons paprika (smoked paprika is nice too)
- 1/2 teaspoon Aleppo pepper
- 1/2 cup toasted pine nuts (some reserved for sprinkling on top)
- 1 egg, mixed with a fork
- pomegranate molasses
Instructions
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