Hummus with lamb kofte and beetroot salad

Delicious Hummus with lamb kofte and beetroot salad Recipe

Get ready for your new favourite dinner! These meatballs are gluten-free, ready in just 35 minutes, and you can even make them in advance. Serve them with a generous dollop of speedy homemade hummus, flavour-packed herbs and crisp matchsticks of sweet beetroot.
Hummus with lamb kofte and beetroot salad
Prep Time : 0:25 | Cook Time : 0:10 | Total Time : 0:35 | Serving : 4 person.


  • 1/2 cup fresh mint leaves

  • 1/2 cup coriander leaves

  • 550g lamb mince

  • 60g smooth feta, crumbled

  • 2 green shallots, finely chopped

  • 45g (1/4 cup) pine nuts, toasted

  • 2 garlic cloves, crushed

  • 2 1/2 teaspoons ground cumin

  • 1/2-3/4 teaspoon dried chilli flakes

  • 2 x 400g cans chickpeas, rinsed, drained

  • 1 tablespoon tahini

  • 60ml (1/4 cup) lemon juice

  • 60ml (1/4 cup) water

  • 2 1/2 tablespoons extra virgin olive oil, plus extra, to serve

  • 1 small (about 200g) beetroot, peeled, cut into matchsticks

  • Lemon wedges, to serve


  • Step 1

    For the kofte, line a plate with baking paper. Finely chop half the herbs. Place the chopped herbs, mince, feta, shallot, 2 tbs pine nuts, 1 garlic clove, 2 tsp ground cumin and 1/4-1/2 tsp dried chilli flakes in a food processor. Season. Process until the mixture just comes together (do not over process). Shape tablespoonfuls of the mixture into balls. Transfer to the lined plate.

  • Step 2

    For the hummus, place the chickpeas, tahini and remaining garlic, cumin and chilli in a clean food processor. Process until combined. Combine lemon juice, water and 2 tbs oil in a jug. With the motor running, add the lemon mixture to the chickpea mixture in a slow steady stream until smooth and combined. Season.

  • Step 3

    Heat the remaining oil in a large non-stick frying pan over medium heat. Cook the kofte, turning, for 8 minutes or until cooked through. Transfer to a plate.

  • Step 4

    Combine the beetroot, remaining herbs and remaining pine nuts in a bowl. Season. Divide hummus among plates. Top with kofte and beetroot salad. Drizzle with extra oil and serve with lemon wedges.

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