Dip for dinner (a term I credit to Hetty Lui McKinnon), is one of the best ways to end the day. We present this recipe from Melbourne chef and unofficial – but kind of official – hummus king Tom Sarafian as proof.

“Hummus is more than just a dip,” Sarafian, who is also the founder of his own line of Melbourne-made hummus, harissa and toum, tells Broadsheet. “Traditionally it is enjoyed as a meal, or part of a meze feast shared with family and friends.”

The former Bar Saracen and Rumi chef (who also counts acclaimed London diners Petersham Nurseries Cafe and St John Restaurant on his resume) also says hummus bil lahme – or hummus with ground meat – is “one of the world’s greatest dishes”. It’s great for cooler nights and is “easy and fun to cook, and full of beautiful flavours and textures”.

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Dip in.

Tom Sarafian’s hummus bil lahme
Serves 4
Preparation time: 10 minutes
Cooking time: 15 minutes

Ingredients:
1 jar (300g) Sarafian hummus
80g butter
40g slivered almonds
½ brown onion, finely diced
300g minced lamb
1 tsp sea salt
3 tbsp toum
1 tbsp Aleppo pepper
¼ tsp ground cinnamon
¼ tsp ground allspice
¼ tsp ground black pepper
Pinch of smoked paprika, plus extra for garnish
⅓ bunch parsley, roughly chopped

Method:
Remove jar of hummus from fridge and allow to come to room temperature – around 15 minutes.

Melt butter in a medium-sized saucepan over a low heat then add almonds and fry, stirring constantly until nuts are lightly golden brown.

Add onion to the browned nuts, stir well and continue to cook until onions are soft – about 5 minutes.

Add the lamb, salt, toum and spices.

Use a wooden spoon to break up the lamb and continue to cook on low heat for 10 minutes, stirring occasionally, until completely browned.

Remove from heat, stir in parsley and taste, adjust the seasoning to your liking.

To serve, spoon hummus onto a plate or bowl and make a well in the centre. Spoon lamb into the well and garnish with paprika.

Enjoy with your favourite bread and pickles.

Looking for more recipe ideas? Visit Broadsheet’s recipe hub.

sarafian.com.au
@tomsarafian