HUMMUS WITH FRIED LAMB

SERVES 4 20 MINS

My take on Lebanese hummus kawarma, or hummus bil lahme, made with minced lamb.

– 1 x 400g tin of chickpeas – 3 garlic cloves

– juice of 1 lemon

– 120g tahini

– 1 tbsp olive oil

– 200g lamb mince

– ½ tsp allspice

– ½ tsp Turkish pepper flakes, plus extra for garnish

– 10g toasted pine nuts – pitta bread or flatbreads, to serve

Drain the chickpeas and keep all the water from the tin. Chuck the chickpeas, a clove of garlic, half the lemon juice, the 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 nonstick frying pan over a medium-high heat. Add the lamb and stir-fry for 4-5 minutes until a little golden. Crush the two remaining garlic cloves into the pan and stir-fry for 30 seconds. Add the allspice, Turkish pepper flakes, remaining lemon juice and a good pinch of salt. Mix well and turn off the heat.

To serve, give the hummus a quick blast in the blender then swirl it on to a serving dish. Top with the lamb and scatter over the pine nuts and some Turkish pepper flakes. Serve immediately with pitta bread or flatbreads.