This appetizer features chickpeas, but its a far cry from your basic hummus. The goat cheese and spinach are a great addition.
Lambert's has quickly made a name for itself in Austin serving up inventive Texas cuisine with a twist. Housed in the historic Schneider Brothers Building across from City Hall, Lambert's has both excellent small plates as well as barbecue mains that are well worth the trip to Second Street. The achiote seared chickpeas are an example of bar food outside the box. Served with grilled flatbread, the chickpeas are prepared with roasted tomatoes and grilled onions with a dollop of goat cheese. The goat cheese provides a great counterpoint to the rich smoky pepper kick of the peas. This dish would go great with the Foris Pinot Noir from the Rogue Valley or a pint of Live Oak IPA.
I have to agree with Laura... this dish is fabulous. From the perfectly cooked onions and roasted tomatoes to the flavorful chickpeas and creamy goat cheese, it's perfect!
This dish has a Yucatecan influence, which is one of my favorite spices. The garbanzos are dressed in a very tasty and tropical Achiote sauce. I could eat these until I’m blue in the face.
Proprietor Lou Lambert calls this dish "decomposed Texas hummus," which always makes me smile. One bite of these achiote seared chickpeas will turn that smile into a grin. That's because the ground achiote paste has been steeped in olive oil, which infuses the garbanzos with smoke and spice. Add to that the sweet flavor of caramelized onions, roasted tomatoes, and the creaminess of Pure Luck goat cheese, and you've got yourself a knockout plate. It is no wonder that this dish was brought back by bereft fans of the former Lamberts by popular demand. Three cheers for achiote seared chick peas!