Hummus kawarma (hummus with lamb)

Ingredients

• 15.5 oz chick peas (1 can)
• 2 tbsp olive oil
• 3 tbsp tahini
• 1 lemon (juice only - 1 lemon gives around 2 tbsp)
• 1 clove garlic (small, finely chopped)
• 1 tbsp pine nuts
• 1/4 red onion
• 1/2 tbsp olive oil
• 1/2 lb ground lamb (lamb mince)
• 1/2 tsp cinnamon
• 1/2 tsp allspice
• 1/2 tsp cumin
• 1/4 tsp ground cardamon
• 1/2 tbsp chopped parsley

Instructions

1. 1

   --- If making hummus ---

2. 2

   Drain the chickpeas and pick over them to remove any loose casings. Put the chickpeas in a food processor along with the oil, tahini, lemon juice and garlic. Blend until smooth. Add some water, a tablespoon at a time, to thin to desired consistency (you will probably need 2 or 3).

3. 3

   --- To make rest of dish ---

4. 4

   Put the hummus in a serving dish, making a slight indent in the middle.

5. 5

   Dry toast the pine nuts in a small skillet/frying pan until lightly brown then set aside.

6. 6

   Finely dice the onion. Warm the oil in the skillet then add the onion and soften. Add a little more oil if needed to save it burning.

7. 7

   Add the lamb to the skillet along with the spices (cinnamon, allspice, cumin and cardamon). Cook over a medium-high heat until browned, breaking up a little and stirring regularly.

8. 8

   Put the lamb on top of the hummus, sprinkle over the pine nuts and parsley and a drizzle of EVOO then serve with pita bread.