Herby hummus with harissa spiced lamb and pine nuts

Hummus is one of those things that for some reason I've always just bought. There's a few amazing stalls on a market close to my home that sell all varieties of the stuff imaginable under the sun and it's delicious. It'd just not really occured to me that it's the absolute easiest thing to make, and that paying 7 euros for a (be it delightful) tub of hummus on the market is truly so unnecessary. So in the spirit of "oh fuck Christmas is coming" let me help you and your wallet out. Of course I couldn't help myself and added lamb which made it a little more spenny again, but hey omit that and you got yourselves a very cheap, very delish dip!

Ingredients #

For 2:

• 1 can of chickpeas (400g)
• 2 garlic cloves
• Handful of dill
• Handful of cilantro
• Lemon
• Two tablespoons of tahini
• Olive oil
• 200g minced lamb
• 50g pine nuts
• Two teaspoons ground coriander
• One teaspoon ground cinnamon
• Two heaping tablespoons harissa
• Pita / flatbread for dippin'
• Salt
• Pepper

Method #

1. Rinse and dry the chickpeas, then blend them together with the garlic, herbs, tahini, juice and zest of the lemon and some olive oil until smooth. Season with salt and black pepper to taste.

2. Season the minced lamb with salt. Heat up some olive oil in a cast iron skillet over high heat. Add the ground coriander and cinnamon to the skillet and bloom until fragrant. Then add the lamb and pine nuts and fry until golden brown and crispy.

3. When the lamb is almost done, add two heaping tablespoons of harissa and mix together well.

4. Plate the hummus, and layer the crispy harissa lamb/nut mixture on top. Serve with warm flatbread or pita and enjoy!

Happy scooping!