Method
- Drain the chickpeas and keep all the water from the tin. Chuck the chickpeas, garlic, cumin, lemon juice, tahini, 100ml of chickpea water and a good pinch of salt into a food processor. Blend for a few minutes until smooth. Check the seasoning and add salt to taste. If the hummus looks too thick, add more of the chickpea water.
- Heat the oil in a non-stick frying pan over a medium-high heat. Add the lamb and stir-fry for 4-5 minutes until a little golden. Add the allspice, Turkish pepper flakes and a good pinch of salt. Mix well.
- To serve, give the hummus a quick blast in the blender then swirl it on to a serving dish. Swirl onto a plate and top with the lamb. Scatter over the pine nuts and some Turkish pepper flakes and drizzle generously with olive oil. Serve immediately with pitta bread.
Ingredients
1 x 400g tin of chickpeas
1 garlic cloves
1 tsp ground cumin
Juice of 1/2 a lemon
120g tahini
1 tbsp olive oil, plus extra for drizzling
200g lamb mince
½ tsp allspice
½ tsp Turkish pepper flakes, plus extra for garnish
10g toasted pine nuts
Pitta bread to serve
