Chef Shane Delia brings the same cheeky energy to his food that he does to this video. He’s a big personality and his food is full of verve and spice. As he says in the video, he always has some flavoured hummus in the fridge at home – it’s just one way he brings a taste of the Middle East to Melbourne.
This cauliflower hummus is a favourite for its big flavours and creamy texture. Add inexpensive spiced beef, cooked for longer than you’d think, and you’ve got a dish that’s fancy enough to make it onto the menu at Maha, Shane’s glam and gorgeous Melbourne restaurant.
I’ve written about Shane and Maha a bit over the years – I found it really funny when he appraised my instant review of this dish. Watch through to the end of the video to see what I mean.
Serves: 6 as an entree
Time: 50 minutes
- 1 head cauliflower (about 700 grams), cut into small florets
- 50 grams olive oil
- flaked salt
- 1 tin chickpeas, drained
- 2 cloves garlic
- 2 lemons, juice only
- 70 grams tahini
- 20 grams olive oil, plus extra to serve
- 50 grams water, plus more if needed
- 70 grams ghee (see Tips)
- 150 grams onion, finely chopped (see Tips)
- 2 cloves garlic, finely sliced (see Tips)
- 250 grams beef mince
- 80 grams walnuts, roughly broken
- ½ tsp black Aleppo pepper (or use chilli flakes or smoked paprika)
- ½ tsp cumin seeds
- 5 stalks parsley, leaves only, plus a few for garnishing
- ½ lemon, juice only
- flaked salt
1.Preheat oven to 200ºC. Place cauliflower florets into a baking dish in a single layer. Toss with olive oil and salt. Roast for 20 minutes, or until golden brown. Depending on your oven, this may take up to 40 minutes.
2. Place warm roasted cauliflower into mixing bowl with chick peas, garlic, lemon juice, tahini, a big pinch of salt and olive oil. Puree for 3 min/70°C/speed 4.5, adding water onto lid as you go, and keeping moving with spatula if necessary. Scrape down and check consistency. Add more water if a thinner mixture is desired and mix through for 10 sec/speed 4. Taste for seasoning and add more lemon juice or salt as desired.
3. Add ghee to a heavy-based pan over medium-high heat. When ghee is warm, add onion and garlic and cook for a few minutes until lightly coloured.
4. Add beef and break up with a wooden spoon. Continue cooking and stirring for 10-15 minutes before adding walnuts to the pan. Cook and stir for a further 5 minutes until beef is dark brown, sizzling and quite crisp.
5. Add pepper and cumin and stir through. Tear parsley leaves and stir through. Squeeze in lemon juice and stir through salt.
6. Spoon warm hummus into a bowl and create a little nest for the beef. Spoon in spiced beef. Drizzle olive oil over the top. Add a few parsley leaves. Serve with pita bread.
- Garlic for hummus can also be roasted with the cauliflower for a sweeter, milder taste.
- To make your own ghee place 200 grams chopped butter in mixing bowl and cook for 12 min/Varoma/speed 1. Strain through a nut milk bag to remove milk solids. The clear golden liquid is the ghee.
- If desired, chop onions and garlic for Spiced beef in the Thermomix for 2 sec/speed 5.
- replace cauliflower with pumpkin
- replace beef with mushrooms or tempeh for a vegetarian version
More about this video
As you may have guessed from the beanie, Shane is a massive Western Bulldogs fan. They won the 2016 AFL Grand Final a couple of weeks after we shot this video. (Not from round these parts? Here’s an AFL primer.)
Have you watched Shane’s Spice Journey TV series? I’m a big fan.
If you love this hummus recipe, then you’ll love Eyal Shani’s Hummus and Tom Sarafian’s Hummus with Prawn & Crab. And if you want even more hummus recipes, check out my Heavenly Hummus collection here.
How about some more light, healthy, flavourful dishes? Check out my Clean Eating selection and Sam Gowing’s delicious and versatile Cashew Dressing.
Want to learn all about the perfect cut of beef? Check out my Beef Banter with Butcher Gary McBean. And while we’re on the subject of beef take a look at some of my favourite beef dishes.
If you love hearing tips and tricks from inspirational chefs, check out my chat with some of the world’s best and see Why and How Chefs Show the ThermoLove.