Lamb and pinenut koftas with brazil nut hummus These delicious Middle Eastern koftas are packed with beautiful flavours from nuts, spices and herbs. Ideal for parties and Sunday gatherings. Main Print this recipe Details Serves: Serves 4Number of ingredients: 13 IngredientsDifficulty: Medium Nutrition per servingEnergy : 1890kJFat (total): 33g- Saturated Fat: 9gCarbohydrate (total): 7gFibre: 4gSodium: 165mg Ingredients 500g lamb mince 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander freshly ground black pepper 2 tablespoons (20g) toasted pinenuts 1/4 cup chopped flat leaf parsley Brazil Nut Hummus Makes 12 serves 1 cup (150g) toasted Brazil nuts, roughly chopped 400g can chickpeas, rinsed and drained 1 teaspoon ground cumin pinch garlic powder 1 tablespoon de-hulled tahini 2 teaspoons lemon juice 3/4 cup water Method Preheat oven to 180C. Line a baking tray with non stick baking paper. Place all the kofta ingredients in a large bowl. Mix with hands until fully combined. Shape into 8 oval sausage shapes and place on the baking tray. Spray with a little oil and bake until cooked through and golden. To make the Brazil nut hummus place all the ingredients in a food processor or blender and blend together until just smooth. Serve koftas with Brazil nut hummus, salad and wholemeal pita. Keep in an air tight in the fridge for 4-5 days.
