Hummus Topped with Spiced Lamb and Toasted Pine Nuts

What you need

• 2 can chickpeas, 400 g each, drained, liquid from one can reserved
• 90 g (1/3 cup) tahini, well stirred
• 4 tbsp lemon juice, freshly squeezed
• 1 clove garlic, peeled
• 1/2 tsp ground cumin
• 1 1/2 tsp salt, divided
• 3 tbsp olive oil, divided
• 300 g (10 oz) ground lamb or beef
• 1 onion, finely chopped
• 1 tsp ground allspice
• 1/2 tsp ground cinnamon
• 1/2 tsp black pepper, freshly ground
• 40 g (1/3 cup) pine nuts
• 2 tbsp flat-leaf parsley, finely chopped
• 4 pita breads, for serving

Method

Restated from the original video

1. 1

   Put the pine nuts in an ungreased frying pan over medium heat and stir until golden, 2-3 min. Move them to a plate.

2. 2

   Blend the tahini and lemon juice in a food processor for 1 min, until pale and thick.

3. 3

   Add the garlic, cumin and 1 tsp of the salt, then blend for 30 seconds.

4. 4

   Add the chickpeas and blend, pouring in the reserved liquid a spoonful at a time, until the hummus is completely smooth and spoonable, 3-4 min. Taste and add more salt or lemon juice if needed.

5. 5

   Heat 2 tbsp of the olive oil in a large frying pan over medium-high heat. Cook the onion until soft and golden at the edges, 4-5 min.

6. 6

   Add the lamb and press it into the pan, then break it up as it browns. Cook until browned and cooked through, 6-8 min.

7. 7

   Stir in the allspice, cinnamon, black pepper and the remaining 1/2 tsp salt. Cook for 1 min, then take the pan off the heat.

8. 8

   Stir half of the pine nuts into the meat.

9. 9

   Spread the hummus on a wide shallow plate and press a shallow well into the middle with the back of a spoon.

10. 10

    Spoon the warm meat into the well. Scatter over the remaining pine nuts and the parsley, then drizzle with the remaining 1 tbsp olive oil.

11. 11

    Warm the pita and serve it alongside for scooping.

Imported from aproneer.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.