Michael Slavin
VP Culinary & Menu Innovation
Houlihan’s | Bristol Seafood | J. Gilbert’s
White Bean Hummus with Aussie Select Tikka Masala Lamb
Recipe courtesy of Michael Slavin
Sponsor: Aussie Select®
Servings: 1 to 2
Ingredients
Roasted Garlic Purée:
- 2 oz garlic, peeled
- 1 ½ Tbsp olive oil
- ½ tsp water
White Bean Hummus:
- 1 qt cooked Northern Beans, drained and rinsed
- 1 c olive oil
- ¼ c lemon juice
- 2 Tbsp Roasted Garlic Purée
- 2 Tbsp tahini paste
- 1 Tbsp kosher salt
For Service:
- 1 tsp basil oil
- 1 halloumi cheese-stuffed olive, sliced into 4 pieces
- 1 gherkin-stuffed olive, sliced into 4 pieces
- 2 oz Aussie Select Tikka Masala Lamb Ham, seared crisp
- 1 tsp crumbled feta
- 1 tsp fresh cracked black pepper
- 7 flour tortilla chips
Directions
Roasted Garlic Purée:
- Preheat the oven to 350°F.
- In a bowl, toss the garlic with the oil and water.
- Place the garlic on a foil sheet and cover with a second foil sheet. Crimp the edges to form a tight seal. Bake for 30 minutes to roast, until fully cooked.
- While the garlic is still warm, mince or mash it by hand until you have a smooth purée.
For the White Bean Hummus:
- Purée all the ingredients in a food processor for 30 seconds. Stop and scrape the sides down; continue to process until smooth.
- Place the hummus in a stainless steel bowl and refrigerate for service.
For Service:
- Use a #6 scoop to portion White Bean Hummus onto a plate.
- Drizzle basil oil across the hummus and randomly distribute the sliced olives across the hummus.
- Tear the lamb ham into pieces and distribute them over the hummus.
- Garnish with the feta and pepper. Shingle the tortilla chips on the back of the plate.
Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley
