Lamb Bake With Easy Beet Hummus

• 2 None lemons, 1 juiced, 1 cut into wedges
• 1 can (15 oz) chickpeas, drained and rinsed
• 8 oz drained canned or cooked, sliced beets
• 1 1/2 tbsp tahini
• 1 clove garlic, crushed
• 8 None equal-sized baby potatoes
• 8 None thin lean lamb sausages
• 2 None red onions, peeled and each cut into 8 wedges
• 2 tsp vegetable or olive oil
• 2 tbsp Moroccan seasoning
• 2 None pita bread, toasted

1. For the hummus, process the chickpeas, beets, tahini, lemon juice, garlic and 2-3 tbsp of warm water in a food processor until smooth. Season to taste and set aside.
2. Place the potatoes in a microwave-safe bowl. Cover with plastic wrap. Microwave on high for 4 mins or until partially cooked. Cool slightly. Cut in half.
3. Place the sausages, potato, onion and oil in a roasting an. Sprinkle with seasoning; toss well.
4. Bake for 20 mins or until the sausages are cooked and the potatoes are golden brown and tender. Serve with beet hummus, lemon wedges and bread.

lemons, chickpeas, beets, tahini, clove garlic, potatoes, thin lean, red onions, vegetable, seasoning, pita bread

Taken from recipes-plus.com/api/v2.0/recipes/34990 (may not work)