Lamb and Aubergine Loaded Houmous
By OcadoLife
Published on 18 July 2025
This flavour-packed Lamb and Aubergine Loaded Houmous was created by chef and head of Ottolenghi Test Kitchen Milli Taylor. “The lamb spice mix is inspired by pinchos morunos – a Spanish dish with Moorish roots. I love to serve this as part of mezze spread, with flatbreads for scooping.” Allow at least 2 hours or overnight for the lamb to marinate.
This recipe was first listed in OcadoLife as gluten free and can be easily adapted to be gluten free. When selecting products or using the add to trolley functionality please always ensure that the ingredients and products you select to purchase are gluten free.Time and servings
40 minsTotal time
8Servings
20 minsPrep time
20 minsCooking time
Ingredients
- 2 tbsp garlic-infused olive oil
- 1½ tsp ground cumin, plus a pinch
- ½ tsp ground turmeric
- ¼ tsp ground allspice
- ¼ tsp smoked paprika
- ½ tsp dried oregano
- 300g lamb leg steaks, cut into 1 cm dice
- 1 (700g) jar chickpeas, plus 3 tbsp (approx.) of the juice
- 5 tbsp tahini (check for gluten free)
- 1 garlic clove
- 1 lemon, juiced
- 1 large aubergine, peeled and cut into 1 cm dice
- 3 tbsp olive oil, plus a drizzle
- 1 small handful flat-leaf parsley, chopped
- 8 flatbreads (optional)
Method
Step 1
For the lamb, in a bowl combine the garlic-infused olive oil, 1 tsp cumin, the turmeric, allspice, paprika and oregano, plus ½ tsp salt and lots of black pepper; add the lamb and toss well. Chill for at least 2 hrs or overnight.Step 2
For the houmous, in a food processor, blitz the chickpeas and juice, tahini, garlic, ½ tsp cumin, ½ the lemon juice and 1 tsp salt with 75ml ice-cold water, until smooth. If needed, add a little more water and continue blitzing. Chill until serving.Step 3
Preheat the oven to 220°C/200°C fan/gas 7. Put the aubergine in a roasting tin; coat with the oil and ½ tsp salt. Bake for 15 mins or until soft and golden, tossing halfway.Step 4
In a non-stick pan on medium-high heat, cook the lamb in 2 batches for 2-3 mins, until just cooked. Toss with the aubergine.Step 5
Put the houmous in a shallow bowl. Top with the lamb mixture, parsley, some of the remaining lemon juice, a drizzle of oil and pinch of cumin. Serve with flatbreads, if you like.