Hummus:
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

Lamb:
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)

Hummus:
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.

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