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Milly's Summer Catalogue

Yaron's Hummus with Lamb from The Cafe

As featured on Thursday the 4th of July's Show


1 pack Danny’s Original Pita Bread
500g Chickpeas (dry)
350g Tahini (raw)
17g Salt
1 Medium garlic clove (crushed)
The juice of one lime
Salt & pepper

400g Back leg of lamb (with fat included)
Chopped parsley
Paprika powder
Olive Oil
Salt & Pepper


Pre soak the chickpeas in bowl full of water overnight. Place the soaked chickpeas in a pressure pot, cover in water, bring up to the pressure and cook for 30 minutes. Let them cool down for an hour or so. Alternatively, if you don’t have a pressure cooker you can cook them in a regular pot. Add half teaspoon of baking soda to the water and cook for about 1.5 to 2 hours. (the soda will help with softening of the chickpeas). Place cooked chickpeas in a food processor and mash, add the water from the cooked chickpeas to help with the process until the mixture turns smooth. Add salt, garlic, lime juice and tahini, keep mixing until it is evenly mixed. If the hummus is too hard, add more of the water from the boiled chickpeas. Remember, when the hummus cools down it will become firmer so you can make it slightly runnier if you wish. Form a ring of hummus (2-3cm) on the edge of the plate, leaving the middle clean. Sprinkle the hummus with some finely chopped parsley, paprika powder and finish with a drizzle of olive oil.

Remove the fat from the lamb and chop the fat finely, sprinkle with salt and pepper and set aside. Chop the lamb meat to 1cm/1.5cm cubes, sprinkle with salt and pepper and set aside. Preheat a pan, place the fat in the pan stirring occasionally until it becomes golden brown. Remove excess fat from the pan, add the lamb on a high heat and fry until slightly caramelised. Add the meat evenly in the middle of the plate and serve immediately. Eat using Danny’s Real Pita Bread by tearing pieces of the pita and using it as a scoop to pick up the hummus and lamb. Beteavon! Bon appétit!