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Loaded Lamb Hummus

Levantine food is having its moment in the sun, and rightly so - vibrant flavours and colours, outstanding combinations of pulses, vegetables & fresh herbs. This dish worked as part of a light dinner, chat, dip & munch your way through this plate of deliciousness.

In keeping with simplicity and great ingredients, I squeeze the meat from some amazing organic lamb & mint sausages, browned it and brake it down - the perfect topping to the creamy dip.

Thanks to @familyfork for showcasing

  • Prepare: 30 Minutes
  • Cook: 30 Minutes
  • Serves 4
Ingredients & instructions
  • 4-6 Organic Lamb & Mint Sausages
  • 400g Tin of chickpeas
  • 2 Cloves garlic, crushed
  • Juice of half a lemon
  • 90ml Extra virgin olive oil
  • 2 Tablespoons tahini
  • Big pinch of salt
  • Water to loosen


  • Black & green olives
  • Fresh herbs
  • Toasted pine nuts
  • Sliced radishes
  • Pomegranate seeds
  • Extra v. olive oil

1. Add all the hummus ingredients apart from the water to a food processor or blender, blend until combined, and check consistency. I usually add 1-3 tablespoons of water and re-blend until it’s to your liking.
2. Pop the hummus on a plate. Prepare the cold toppings, and adorn the hummus with the pretty garnishes, leaving a space somewhere for the lamb.
3. In a non-stick pan, no oil needed, squeeze out the sausage meat from the skins and brown. Then break up into crumbly chunks.
4. When the lamb is cooked, add to the hummus and add a final flourish of seeds and herbs.
5. Drizzle with extra virgin olive oil. Serve with crudités and flatbread.

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