Ingredients
FOR THE HUMMUS
2 tbsp tahini paste
3 tbsp lemon juice, plus extra if needed
100g/4oz dried chickpeas, soaked overnight and cooked, or 200g canned chickpeas
1 garlic clove, finely chopped
3 small ice cubes
pinch of ground allspice
FOR THE LAMB
25g/1oz of salted butter
1 small onion, finely chopped
1 tbsp pine nuts
2 garlic cloves, finely chopped
85g/3oz minced lamb
1½ tsp pomegranate molasses
pinch of ground allspice
pomegranate seeds
chopped mint leaves
TO SERVE
Arabic bread
Method
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For the hummus, put the tahini, lemon juice and 1 tbsp water in a bowl and mix.
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Drain the cooked chickpeas, then loosen their skins by rinsing them under cold water several times. Cover them with water, swish them with your hands and discard any loosened skins.
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Transfer the chickpeas and the garlic to a food processor and pulse for 30 secs. Add an ice cube, then pulse again. Repeat with the remaining ice cubes until you have a smooth paste.
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Pour in the tahini and lemon mixture, and pulse until you have a well-blended purée. Add the allspice, season to taste with salt, then pulse once more for about 1 min. If the hummus is too thick, add a little more lemon juice or water (being careful not to dilute the zesty flavours). Transfer the hummus to a serving bowl, cover and set aside.
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For the lamb, melt the butter in a heavy-based frying pan over a medium heat, add the onion and cook for 4-5 mins
until soft. Stir in the pine nuts and cook for 2 mins. -
Add the garlic to the pan, mix well and cook for about 1 min until aromatic. Stir in the lamb and cook for 3-4 mins until just browned. Pour the pomegranate molasses over the lamb mix, stir in the allspice and season well.
-
Make a well in the middle of the hummus and spoon in the hot meat and any juices. Sprinkle with pomegranate seeds and mint, and serve with Arabic bread.
PER SERVING
232 kcals, protein 11g, carbs 12g, fat 16g, sat fat 4g, fibre 4g, sugar 4g, salt 0.6g
