Hummus with Ground Lamb

A meze...?  Certainly a tasty Mediterranean plate.

A plate with inevitable tweaks, too.

It's microwave hummus from canned chickpeas topped with spiced ground lamb.  The garnish of lightly toasted pine nuts or almonds (pictured) is optional, however parsley is recommended.

We can make this in two parts.

Hummus:

1 400g tin chick-peas, remove skin and retain liquid

1 clove garlic, peeled

60ml Tahini (yes, this much)

3/4 tsp sea salt (less if your chickpeas are in salted water)

1-2 TBSP olive oil

2 TBSP fresh lemon juice

Method:

Microwave chickpeas with galic in 1/2 of the liquid for 4 to 5 minutes.

Blend the microwaved chickpea mixture with Tahini, salt and Lemon Juice.  Stream in olive oil whilst blending and add more chickpea liquid until creamy.

Spiced Lamb:

1 medium onion, finely sliced

1 TBSP olive oil

1/4 tsp ground cinnamon

150g minced lamb

2 TBSP pine nuts or almonds, lightly toasted

2 TBSP or more, chopped flat leaf parsley

Method:

Fry the onion in olive oil until golden and sweet, remove and add cinnamon to the onion.

Over a medium heat (same pan) brown the lamb, then add the spiced onion.

Stir in nuts and turn heat off.

Assemble..hummus, spiced lamb with nuts and parsley.

I'm also marking this as a salad as we could do with 'salad' help...