Name: Lamb bake with easy beetroot hummus
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 2 lemons; 400 gram can chickpeas, rinsed; 225 gram can sliced beetroot, drained; 1 1/2 tablespoon tahini; 1 clove garlic, crushed; 8 equal-sized baby potatoes; 8 thin lean lamb sausages; 2 red onions, each cut into 8 wedges; 2 teaspoon vegetable or olive oil; 2 tablespoon moroccan seasoning; 2 pieces lebanese bread, cut in half, heated

Ingredients

2 lemons

400 gram can chickpeas, rinsed

225 gram can sliced beetroot, drained

1 1/2 tablespoon tahini

1 clove garlic, crushed

8 equal-sized baby potatoes

8 thin lean lamb sausages

2 red onions, each cut into 8 wedges

2 teaspoon vegetable or olive oil

2 tablespoon moroccan seasoning

2 pieces lebanese bread, cut in half, heated

Method

1.Juice 1 of the lemons. Cut the remaining lemon into wedges and set aside. Process chickpeas, beetroot, tahini, lemon juice, garlic and 2-3 tablespoons warm water in a food processor until smooth. Season to taste.

2.Place potatoes in a microwave-safe bowl. Cover with plastic food wrap. Microwave on high for 4 minutes or until partially cooked. Cool slightly. Cut in half.

3.Place sausages, potato, onion and oil in a roasting pan. Sprinkle with seasoning. Bake for 20 minutes or until sausages are cooked and potatoes golden brown and tender.

4.Serve with beetroot hummus, lemon wedges and bread.

Use bought hummus. Store any leftover tahini in the fridge to add nutty flavour to dips.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

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