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- 300g chickpeas - cooked, or 1 can
- 60g Tahini
- 40-50ml lemon juice
- 1 clove garlic
- Salt and pepper
- 300g minced lamb
- 20g olive oil
- 1 red chilli chopped
- 2 garlic cloves crushed
- 20g coriander root chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp sumac powder
- 1g kashmiri chilli powder
- 50g toasted pinenuts
- 50g soaked currents
- Salt and pepper
- Pomegranate seeds to garnish
- Mint and coriander leaves to garnish
- Pomegranate molasses to drizzle
For the Hummus
Blend all ingredients together in a blender and set aside.
For the Lamb Garnish
In a medium pan heat the oil and add the lamb mince and stir until cooked. Remove from the pan. Heat a little more oil and add garlic, coriander root and chilli, add the lamb back and season with salt and pepper. Add cumin, sumac, kashmiri chilli, and season to taste. On a serving platter, spread the hummus, then spoon over the lamb, add pinenuts, pomegranate seeds, currants, chopped coriander and mint, drizzle with olive oil and pomegranate molasses and serve with toasted pita bread or toasted turkish bread.