Hummus & Spiced Lamb


250g Dried chickpeas
120g Ice
120g Tahini
1 Tbsp Sea Salt
50mls Olive Oil
50mls Lemon Juice
1 large Garlic Clove
A small pinch of Bi-Carb Soda

30g Pine nuts
2 Tbsp Olive Oil
1/2 Brown Onion (diced)
30g Salted Butter
100g Minced Lamb
3 Twists of Black Pepper
Pinch Ground Cinnamon
Pinch Ground Allspice
Pinch Smoked Paprika
1 Tsp Maras Pepper (Substitute Chilli Flakes)
1 Tsp Sea Salt Flakes
1/4 bunch Parsley (roughly chopped)

Cover and soak the chickpeas in cold water with the bi-carb for 24 hours
Drain, rinse and put into pot (topped up with fresh water)
Bring to boil, turn down to simmer, and cook for 1 hour or until chickpeas are soft to touch
Once cooked, drain hot chickpeas and let sit in a colander to dry for 1 minute
Carefully place hot chickpeas into blender and blitz on high speed for 5 minutes
Delight in a sip of whisky as you wait 
Add tahini, ice and salt to the chickpeas 
Blitz for another 3 minutes
Smash garlic in mortar and pestle (or finely chop)
Add garlic and lemon juice to hummus
Blitz a further minute
Pour hummus into bowl and cover with olive oil to prevent a skin forming
Set aside while you cook the lamb

Lamb & pine nuts:
Take a small pot and add the olive oil and pine nuts
Fry on a low heat until the pine nuts are lightly golden brown
Peel and dice the onion into small pieces
Add to the fried nuts
Continue to cook on a low heat for 5 minutes until onions are soft
Add the butter, lamb, salt and spices
Continue to cook for another 5 minutes until the lamb is completely cooked
Take off heat, add paprika and paprika
Stir to combine.

Pour on top of hummus
Decorate with paprika fork lines
Add your favourite bread and enjoy!