Hummus with Shredded Beef, Cumin Butter and Almonds

Need

• The Beef

• 300 Grams Piece of beef rump roast
• 1 Pinch pink salt flakes BUY
• pepper to taste
• 1 Teaspoon cumin seeds

• The Cumin Butter

• 1 Teaspoon cumin seeds
• 60 Grams butter BUY
• 1 Pinch pink salt flakes BUY

• The Hummus

• 1 Tin chick peas drained
• 2 cloves garlic
• small Handfuls fresh parsley
• 1 Pinch pink salt flakes BUY
• pepper, to taste
• 100 Grams fresh lemon juice
• 30 Grams of the cumin butter, reserving the remainder for garnish
• 3 Ice cubes

• The Garnish

• 60 Grams almonds blanched and toasted
• toasted garlic flakes
• a few parsley leaves

Do

1  

Place beef into a small roasting dish and sprinkle with salt, pepper and cumin seeds. Place into a 180°C oven for 1 hour. Finish roasting by increasing the heat to 200°C for a further 10 minutes.

2  

Meanwhile prepare the butter and the hummus.

3  

Toast the cumin seeds in a dry frying pan on a medium high heat.Melt the butter with toasted cumin seeds and a pinch of salt flakes. Set aside, but keep melted.

4  

To make the hummus; Place all hummus ingredients into the Thermomix bowl and blend 1 min/speed 10. It will sound like it is straining, but it will do the job. Spread hummus onto a shallow plate.

5  

When beef is cooked, cover with aluminum foil and cool slightly.

6  

Cut beef into chunks and place into the Thermomix bowl with some of the roasting juices. Shred 5 sec/Reverse/speed 5.

7  

Top hummus with the shredded beef. Drizzle with remaining cumin butter, garnish with the almonds and garlic flakes and parsley leaves. Serve warm with loads of lavosh or toasted sourdough.

Served with

• 'Cheats' Sourdough