Hummus with Lamb

• servings: 8 servings
• total time: 15 minutes

Ingredients

8 oz / 250 g ground lamb (mince)

1/2 brown onion (, finely diced)

1 tbsp olive oil

1/2 tsp cumin powder

1/2 tsp coriander powder

1/2 tsp paprika powder

1/8 tsp cinnamon powder

1/4 tsp black pepper

1 tsp salt

15 oz / 400 g tin chickpeas (, drained)

1/4 cup water

1 garlic clove

Juice of ½ a small lemon

2 tbsp tahini (sesame paste)

2 tbsp extra virgin olive oil

Salt and pepper

1 tbsp pine nuts

1 tbsp parsley (, finely chopped)

Extra virgin olive oil (for drizzling)

Directions

Place a pan over medium high heat. Add pine nuts and toast until golden. Remove pine nuts from pan and set aside.

Lamb mince

Return pan to stove (still on medium high heat) and add olive oil.

Add onion and cook until translucent (2 minutes). Then turn up the heat to high, add mince, spices and salt. Cook, breaking up the mince into small pieces, until browned and cooked through (3 minutes).

Set aside and cover so it doesn't dry out. Bring it to room temperature.

Hummus

Place all ingredients except salt in a food processor or blender and process until smooth.

Taste before adding salt and pepper. Different brands of chick peas have different levels of saltiness. Also adjust acidity with lemon juice, if required.

Use water to adjust the consistency to a tomato sauce (ketchup) like consistency. This consistency is "proper" hummus. In the Middle East, hummus is not the thick consistency that is typical of store bought hummus in Western countries, it is thinner.

Assemble

Spread hummus on a plate, using the back of a spoon to create "swirls".

Top with lamb mince, scatter over the pine nuts and sprinkle with parsley. Finish with a drizzle of olive oil.

Serve with pita bread.

Nutrition

• Serving Size: 108 g
• Calories: 325 kcal
• Total Fat: 13.3 g
• Saturated Fat: 2.1 g
• Cholesterol: 26 mg
• Sodium: 330 mg
• Total Carbohydrate: 34 g
• Dietary Fiber: 9.9 g
• Total Sugars: 6 g
• Protein: 19.1 g