Lamb Kofta & Spicy Green Hummus

Prep Time
Cook Time
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"From our Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 4 servings


  • Serving Size: 1 (427.8 g)
  • Calories 593.7
  • Total Fat - 41.8 g
  • Saturated Fat - 14.1 g
  • Cholesterol - 91.3 mg
  • Sodium - 109.2 mg
  • Total Carbohydrate - 39.2 g
  • Dietary Fiber - 18.2 g
  • Sugars - 9 g
  • Protein - 29.4 g
  • Calcium - 333.3 mg
  • Iron - 9.4 mg
  • Vitamin C - 85.1 mg
  • Thiamin - 0.5 mg

Step 1

Finely chop the coriander root and set aside.

Step 2

Reserve a few fresh coriander sprigs and coarsely chop remaining coriander stems and leaves and place in a food processor and then add chickpeas, spinach, chilli, tahini, lemon juice and 2 garlic cloves and season and then process well until smooth, transfer to a bowl, scraping food processor clean (do not wash).

Step 3

Thinly slice half the onion into rings and place onion rings, sugar and the juice of half the extra lemon in a bowl and season and toss to combine and then set aside to develop the flavours.

Step 4

Coarsely chop remaining onion and place onion, reserved coriander root, lemon rind, cumin, ground coriander and remaining garlic in the food processor and season and then process until finely chopped, add mince and process until mixture just comes together (do not over-process).

Step 5

Shape tablespoonfuls of mixture into balls and place on a lined plate.

Step 6

Heat the oil in a large non-stick frying pan over medium heat and cook the kofta, turning, for 8-10 minutes or until browned and cooked through and then squeeze over remaining lemon.

Step 7

Spread each warmed pita with a large spoonful of the hummus and top with kofta, drained onion rings, reserved coriander sprigs and extra spinach leaves.

Tips & Variations

No special items needed.