Ingredients
- 2 tins cooked chickpeas
- 4 tbsp chickpea water/aquafaba
- 1 clove garlic
- 4-6 tbsp tahini
- ½ tsp cumin
- Juice of 2 lemons
- 8 ice cubes
- 1 tbsp olive oil
- 1 onion, finely diced
- 1 tsp ground cumin
- ½ tsp ground cinnamon
- 460g lamb mince
- 2 tbsp pomegranate molasses
- 2 tbsp shredded mint leaves
- 25g pomegranate seeds/arils
- To serve: warm pitta breads
1. Make the hummus by placing the chickpeas, aquafaba, garlic, lemon juice, tahini, cumin and ice cubes into a nutribullet cup or similar high-speed blender. Blitz until smooth and creamy.
2. Taste for seasoning. Spread the hummus out onto a large serving plate or four individual plates. Create a dip in the middle for the lamb.
3. Meanwhile, heat 1 tbsp oil in a pan. Add the onions and saute for five minutes until soft. Add the spices and stir well for a minute, allowing to gently toast. Add the minced lamb and stir well for 10-15 minutes until the lamb begins to brown and caramelise. Season to taste with salt and drizzle in the pomegranate molasses, scraping the sides of the pan to release all of the flavour.
4. Tip the lamb into the middle of the hummus. Scatter with the mint leaves and pomegranate arils. Serve right away with warm bread.
