Hummus with Spiced Lamb

Hummus

• 400 g Canned chickpeas
• 60 g Tahini
• 1 medium Lemon
• 1 clove Garlic
• 3 tbsp Olive oil

Spiced lamb and to serve

• 250 g Minced lamb
• 1 tsp Ground cumin
• ¼ tsp Ground cinnamon
• ½ tsp Sweet paprika
• 10 g Fresh parsley
• 2 pieces Pita bread

1. Drain the chickpeas, reserving 60 ml of their liquid. Juice the lemon and set aside 2 tsp of the juice for finishing, then roughly chop the parsley.
2. In a food processor, blend the chickpeas, tahini, garlic, most of the lemon juice and 2 tbsp of the olive oil until smooth. Add a splash of the reserved chickpea liquid as needed and keep blending until creamy and spoonable.
3. Spoon the hummus onto a serving plate and use the back of a spoon to make a shallow well in the centre. Set aside while you cook the lamb.
4. Warm the pita bread in a dry frying pan over medium heat for 30 to 60 seconds per side, until soft and warmed through. Keep warm while you cook the lamb.
5. Heat the remaining 1 tbsp olive oil in the frying pan over medium-high heat. Add the minced lamb and cook for 5 to 7 minutes, breaking it up, until browned and any liquid has evaporated.
6. Stir in the ground cumin, ground cinnamon and sweet paprika, and cook for 30 to 60 seconds until fragrant. Spoon the hot lamb over the cool hummus, then finish with the reserved lemon juice and the parsley.

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