Skip to content
Menu
Beetroot Hummus with Grilled Lamb Chops, Purslane Salad and Roasted Potatoes
Main

Beetroot Hummus with Grilled Lamb Chops, Purslane Salad and Roasted Potatoes

1 h 30 minServes 6Nutri-Score C€€€
from @ranasmag1 import0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • chickpeas (boiled or canned, drained)Pantry1.2 kg
  • beetroot (roasted)Produce3 pieces
  • tahini (sesame paste)Pantry360 ml
  • salt (1 tsp for hummus, 1 tsp for butter)Spices2 pieces
  • lemon juice (freshly squeezed)Produce60 ml
  • garlic (cloves)Produce2 pieces
  • ice cubesOther120 g
  • olive oil (for hummus)Pantry60 ml
  • purslane (leaves only)Produce150 g
  • mint (fresh leaves)Produce15 g
  • fresh zaatar (green, chopped)Produce15 g
  • green onions (sliced)Produce3 pieces
  • cucumber (diced)Produce1 piece
  • radishes (thinly sliced)Produce6 pieces
  • pomegranate (seeds only)Produce1 piece
  • lemon juice (for the dressing)Produce45 ml
  • olive oil (for the dressing)Pantry60 ml
  • sumacSpices5 g
  • pomegranate molassesPantry15 ml
  • black pepper (ground)Spices2 g
  • unsalted butter (at room temperature)Dairy340 g
  • cumin seedsSpices6 g
  • fennel seedsSpices6 g
  • black peppercorns (whole)Spices6 g
  • red chili flakesSpices2 g
  • salt (for the flavored butter)Spices5 g
  • lamb chopsMeat12 pieces
  • potatoes (large, thickly sliced)Produce5 pieces
  • olive oil (for the potatoes)Pantry60 ml
  • salt (for the potatoes)Spices5 g
  • black pepper (for the potatoes)Spices2 g
  • garlic (whole bulb, crushed)Produce1 piece
  • rosemary (sprigs)Produce4 pieces
  • lemon juice (for the potatoes)Produce15 ml

per serving

Nutrition

1,087kcal

Carbs
57 g
Proteins
35 g
Fat
80 g
Adapt tools

what you’ll use

Tools

  • Food processor
  • Oven
  • Baking tray
  • Stockpot
  • Frying pan
  • Mixing bowl
  • Colander

step by step

Method

  1. Make the beetroot hummus

    • Blend the chickpeas, roasted beetroot, tahini, salt, lemon juice and garlic in a food processor.
    • Add the ice and olive oil and blend until completely smooth and creamy.
    • Taste and adjust the seasoning, then set aside.
    Step 1

  2. Prepare the purslane salad

    • Wash and pick the purslane leaves, then place them in a bowl with the mint, fresh zaatar, green onions, cucumber, radishes and pomegranate seeds.
    • Whisk the lemon juice, olive oil, sumac, pomegranate molasses, salt and pepper into a dressing.
    • Dress the salad just before serving.
    Step 2

  3. Make the flavored butter

    • Toast the cumin seeds, fennel seeds and black peppercorns, then grind them into a fine powder.
    • Blend the ground spices with the butter, chili flakes and salt in a food processor until smooth.
    • Set aside, or refrigerate for longer storage.
    Step 3

  4. Roast the potatoes

    • Preheat the oven to 200 °C.
    • Boil the potato slices in salted water until just tender, then drain.
    • Toss the potatoes on a baking tray with olive oil, salt and pepper and roast until golden and crispy, flipping once.
    Step 4

  5. Finish the potatoes

    • Add the crushed garlic and rosemary to the tray and roast a few more minutes.
    • Remove from the oven and finish with lemon juice.
    Step 5

  6. Grill the lamb chops

    • Season the lamb chops and grill them to your liking.
    • Brush generously with the flavored butter while still hot.
    Step 6

  7. Serve

    • Spread the beetroot hummus on a platter.
    • Arrange the lamb chops, purslane salad and roasted potatoes alongside.
    Step 7
Get Mezze