Flavor Trends, Strategies and Solutions for Menu Development
Michael Slavin

Michael Slavin
VP Culinary & Menu Innovation
Landry’s Hospitality Group

White Bean Hummus with Aussie Select Tikka Masala Lamb

Recipe courtesy of Michael Slavin
Sponsor: Aussie Select®

Servings: 1 to 2


Roasted Garlic Purée:

  • 2 oz garlic, peeled
  • 1 ½ Tbsp olive oil
  • ½ tsp water

White Bean Hummus:

  • 1 qt cooked Northern Beans, drained and rinsed
  • 1 c olive oil
  • ¼ c lemon juice
  • 2 Tbsp Roasted Garlic Purée
  • 2 Tbsp tahini paste
  • 1 Tbsp kosher salt

For Service:

  • 1 tsp basil oil
  • 1 halloumi cheese-stuffed olive, sliced into 4 pieces
  • 1 gherkin-stuffed olive, sliced into 4 pieces
  • 2 oz Aussie Select Tikka Masala Lamb Ham, seared crisp
  • 1 tsp crumbled feta
  • 1 tsp fresh cracked black pepper
  • 7 flour tortilla chips


Roasted Garlic Purée:

  1. Preheat the oven to 350°F.
  2. In a bowl, toss the garlic with the oil and water.
  3. Place the garlic on a foil sheet and cover with a second foil sheet. Crimp the edges to form a tight seal. Bake for 30 minutes to roast, until fully cooked.
  4. While the garlic is still warm, mince or mash it by hand until you have a smooth purée.

For the White Bean Hummus:

  1. Purée all the ingredients in a food processor for 30 seconds. Stop and scrape the sides down; continue to process until smooth.
  2. Place the hummus in a stainless steel bowl and refrigerate for service.

For Service:

  1. Use a #6 scoop to portion White Bean Hummus onto a plate.
  2. Drizzle basil oil across the hummus and randomly distribute the sliced olives across the hummus.
  3. Tear the lamb ham into pieces and distribute them over the hummus.
  4. Garnish with the feta and pepper. Shingle the tortilla chips on the back of the plate.

Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley

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