Method
- Drain the chickpeas and keep all the water from the tin. Chuck the chickpeas, garlic, 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 a non-stick frying pan over a medium-high heat. Add the lamb and stir-fry for 5-6 minutes until golden. Add the Baharat, pomegranate molasses and a good pinch of salt. Mix well.
- To serve, give the hummus a quick blast in the blender and then swirl onto a serving dish. Top with the lamb. Scatter over the pomegranate seeds and pine nuts and drizzle generously with olive oil. Serve immediately with pitta bread.
Ingredients
Serves 4-6
1 x 400g tin of chickpeas
1 garlic clove
Juice of 1/2 a lemon
120g tahini
200g lamb mince, 20% fat
1 tsp baharat
2 tbsp pomegranate molasses
4 tbsp pomegranate seeds
10g toasted pine nuts
olive oil for drizzling
Pitta bread to serve
Salt
