Hummus with Lamb

If you haven't tried this before, you're in for a real treat! 

This delicious dish is great to have as a shared plate with friends and family. It can easily be adapted to a vegan dish by substituting with plant-based mince. You can also buy good-quality ready-made hummus to make preparation time quicker.

PREP 10 MINS COOK 5 MINS SERVES 8-10

SPICED LAMB MINCE
500g ground lamb or plant-based mince
1 brown onion, finely diced
2 tbsp olive oil
1 tsp cumin powder
1 tsp coriander powder
1 tsp paprika powder
¼ tsp cinnamon powder
½ tsp black pepper
1 tsp salt

HUMMUS
2 x 400g tins chickpeas, drained
½ cup water
2 garlic clove
1 lemon, juiced
4 tbsp tahini (sesame paste)
4 tbsp extra virgin olive oil
Salt and pepper

GARNISHES
2 x tbsp pine nuts
1-2 tbsp parsley, finely chopped
½ pomegranate
Good quality extra virgin olive oil

METHOD
Toast pine nuts in a dry pan until golden. Set aside.

LAMB MINCE
On medium heat, add olive oil to the pan. Add onion and cook for a few minutes. On high heat, add mince, spices, and salt. Cook, breaking up the mince into small pieces until browned and cooked through.

HUMMUS
Place all ingredients except salt in a food processor and process until smooth. Season to taste. Adjust acidity with lemon juice, if required.
Use water to adjust the desired consistency.

ASSEMBLE
Spread hummus on a plate, using the back of a spoon to create "swirls". Top with spiced mince, add pomegranate, and pine nuts, and sprinkle with parsley. Finish with a drizzle of extra virgin olive oil.

SERVE WITH CRISPY PITA BREAD