Ingredients:

Hummus:

2 x 400g cans chickpeas, drained
2 cloves garlic, peeled
1 tablespoon tahini paste
1/3 cup lemon juice
1/3 cup (80ml) Extra Virgin olive oil

Crispy Lamb:

500g lamb mice
1 teaspoon whole cumin seeds
½ teaspoon ground cinnamon
1 tablespoon honey

Topping:

1/3 cup Pine nuts, toasted
1 cup Greek yoghurt
1 small red onion (French Shallot), peeled, finely sliced into rings
1/4 cup mint

Serves: 6

Method:

To make the hummus, place all the ingredients into a blender along with a pinch of sea salt and blitz until smooth, adding a little warm water if the mixture needs loosening.

Heat a non-stick frying pan over a high heat. Add in the lamb and season with a pinch of sea salt and cook for 5-6 minutes breaking up with the back of a spoon, or until lamb is browned. Add in the cumin seeds, cinnamon and cook for 2-3 minutes to toast off the spices. Add in the honey and cook until the lamb is crispy and dark in colour.

To serve, spread the hummus onto the base of a large shallow platter. Top with the crispy lamb mince, pine nuts, yoghurt, onion and mint.

Serve warm with toasted flatbreads or Lebanese bread on the side for dipping.

Contributor: Cam