Hummus Lahmeh (Hummus with Spiced Minced Lamb)

Hummus

• 250 g Dried chickpeas
• 2 tsp Fine sea salt
• 2 cloves Garlic
• 1 large Lemon
• 90 g Tahini
• 60 ml Extra virgin olive oil
• ½ tsp Black pepper

Spiced lamb and topping

• 1 medium Yellow onion
• 300 g Minced lamb
• 1 ½ tsp Ground cumin
• ½ tsp Ground cinnamon
• 1 tsp Ground paprika
• 30 g Pine nuts

1. Put the chickpeas in a large pot, cover with plenty of cold water, and soak for 8 to 12 hours. Drain well, then return to the pot and cover with fresh water by at least 5 cm. Bring to the boil, then simmer for 35 to 45 minutes until very tender and easily crushed between your fingers.
2. Drain the chickpeas, reserving 200 ml of the cooking water. Squeeze the lemon and set the juice aside. Peel the garlic cloves.
3. In a food processor, blend the tahini with the lemon juice, garlic, fine sea salt, and black pepper until smooth. Add the warm chickpeas and blend, drizzling in the extra virgin olive oil. Add a little reserved cooking water as needed and blend until very creamy, scraping down the bowl as you go.
4. Finely chop the yellow onion. Warm 1 tbsp of the extra virgin olive oil in a large frying pan over medium heat, then cook the onion for 6 to 8 minutes until soft and lightly golden. Add the minced lamb and cook for 6 to 8 minutes, breaking it up, until browned and cooked through.
5. Stir in the ground cumin, ground cinnamon, and ground paprika, and cook for 1 minute until fragrant. Season with a pinch more fine sea salt and black pepper if needed. Keep warm over low heat while you plate up.
6. In a small pan, warm the remaining extra virgin olive oil over medium-low heat and toast the pine nuts for 2 to 3 minutes, stirring, until golden. Spoon the hummus onto a serving plate and make a shallow well in the centre. Pile the warm spiced lamb on top and finish with the toasted pine nuts and their oil.

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