Why I picked this recipe: One of the most beloved (and contentious) dishes in Jerusalem, hummus is a must-cook recipe from this book. This more elaborate version with lamb and lemon sauce was too enticing to pass up.
What worked: This was hands-down the best hummus I’ve ever made or eaten. Topped with the slightly chewy and rich lamb and drizzled with bright lemon-parsley sauce, this was a dish I couldn’t stop eating.
What didn’t: Nothing. Perfect as written.
Suggested tweaks: If the recipe in its entirety is overwhelming, the hummus component on its own is absolutely worth making. Drizzled with a bit of olive oil and a squeeze of lemon, and you’ll still be in hummus bliss. If you can’t fine lamb neck fillet (and you’ll probably need to special order it if you can), you can substitute ground lamb or chop your own shoulder meat.
Ingredients
1 1/2 cups/250 g dried chickpeas
1 teaspoon baking soda
6 1/2 cups/1.5 liters water
1 cup plus 2 tablespoons/270 g light tahini paste
4 tablespoons freshly squeezed lemon juice
4 cloves garlic, crushed
6 1/2 tablespoons/100 ml ice-cold water
salt
