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Vickys Handcrafted Recipes

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½ cup (130g) hummus (recipe below)

300g shredded lamb shawarma (recipe below)

¼ cup (60ml) tahini sauce (recipe below)

Chips, harissa & sweet paprika, to serve

subheading: TOUM (GARLIC SAUCE):

150g garlic cloves

4 ice cubes

2 cups (500ml) canola or vegetable oil

Juice of 2 lemons

subheading: HUMMUS:

250g dried chickpeas, soaked overnight in cold water, plus extra to serve

Juice of ½ a lemon

250g hulled tahini

¼ cup (60ml) extra virgin olive oil, plus extra to drizzle

¼ bunch flat-leaf parsley, roughly chopped

2 tsp toasted coriander seeds, crushed

½ tsp sweet paprika

subheading: SHREDDED LAMB SHAWARMA:

2.5kg boneless lamb leg, butterflied

20g black peppercorns

2 tsp white peppercorns

2 tsp each fennel seeds & cumin seed

2 each cloves & star anise

1 tsp fenugreek seeds

1 tsp each ground cardamom, cinnamon & nutmeg

½ tsp ground ginger

1 tbs smoked paprika

1½ tbs sumac

8 garlic cloves

½ cup (125ml) vegetable oil

subheading: TAHINI SAUCE:

1 cup (280g) tahini

½ cup (125ml) lemon juice

Directions at delicious.com.au

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