ANGELA GRAY

Hummus and spiced, seared lamb

Ingredients
100g tinned chickpeas
Sea salt and fresh ground black pepper
Juice of ½ a lemon
2 cloves garlic
1.5 tablespoons tahini paste
3 tablespoons olive oil
¼ large onion, very finely diced
Pinch of cinnamon
100g minced lamb
1 tablespoon pine nuts, lightly toasted
1 sprig flat leaf parsley, leaves removed
Paprika to sprinkle

Method
Place the chickpeas with some of the liquor into a food processor; add ¼ teaspoon sea salt and a pinch of pepper. Add the lemon juice, garlic, tahini and ½ a tablespoon of the olive oil, whiz to form a puree, taste and season. Heat the remaining olive oil in a small frying pan, add the onion and cook over a medium heat until soft, golden and sweet. Remove from the heat and stir in the cinnamon. Turn up the heat and add the lamb, use the back of the spoon to break it up, season with salt and pepper. Once it starts to turn crispy, stir in the pine nuts. Spoon the hummus onto a serving plate and smooth out, spoon over the lamb and onion mixture. Finish with the parsley leaves and sprinkle with paprika. This dish is delicious served with pickled chillies and warm flat bread.