Boil a clove of garlic till soft. Open a 200g can of chickpeas, rinse and put in the blender with 1/2 tbsp tahin, 50ml olive oil, a pinch of both cumin and smoked paprika and the juice of 1/4 lemon.
Add the boiled garlic and 1,5 tbsp sour cream and mix into a smooth hummus
Clean 300g chicken livers, dry them with kitchen paper and put on a plate. Then grate another clove of garlic and 10g ginger over the meat. Mix well.
Take the leaves from 1 sprig of parsley, 1 sprig of mint and 1 sprig of coriander and hack them
Lightly moisten 2 Lebanese flatbreads and toast them in the hot oven for 2 mins
Quickly fry the livers in butter and olive oil. Season with ground cinnamon, salt and pepper.
Once nicely browned pour over 1 tbsp pomegranate syrup and the juice of 1/4 orange
Finish with the green herbs and a tbsp pomegranate pips.
Serve with the flatbread. Feeds 2
(Here Jeroen Meus' original recipe in Flemish)
from simple food, looking good
Lebanese chicken livers, hummus and flatbread Recipe
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