Hummus Topped with Lamb, Pine Nuts and Pomegranate Molasses

Hummus Topped with Lamb, Pine Nuts and Pomegranate Molasses

Ingredients:

for the hummus:

• 500g of cooked Chickpeas (reserve some of the cooking liquid)

OR  use

•  2 x 450g  canned chickpeas,  drain and rinse
• 4 tablespoons of cold water (or use the reserved cooking liquid from the cooked chickpeas)
• 3 cloves of garlic, peeled and crushed
• 1 teaspoon salt
• 3 tablespoons of freshly squeezed lemon juice
• 6 tablespoons of tahini (shake or stir container to incorporate the oil before measuring)

for the lamb

• 2 teaspoons of olive oil
• 200g of coarsely minced leg of lamb
• 1 tablespoon freshly squeezed lemon juice
• 1 garlic clove, peeled and crushed
• a pinch of ground cinnamon
• a pinch of ground allspice
• 2 tablespoons of lightly toasted pine nuts
• salt, to taste

for garnish

• pomegranate molasses
• pomegranate kernels (optional)
• olive oil
• freshly chopped parsley

How to make: Add the chickpeas and cooking liquid or water into a food processor, process until puréed. Scrape down the sides of the food processor bowl and add the garlic, salt, tahini and lemon juice. Process for a few minutes until all the ingredients are thoroughly blended (scraping down the sides of the bowl at least once) and the hummus has a creamy consistency. You may need to add a little more water if the consistency is too thick.  Check the seasoning and adjust the flavours if needed. Set aside while making the minced lamb topping.

In a medium sauté pan, heat the olive oil over medium-high heat. Add the lamb and sauté until the meat is completely browned and caramelized, stirring continuously. Break up any large clumps of minced lamb with the back of a fork. Stir in the lemon juice and cook until most of the lemon juice has evaporated. Add the garlic and cook for about 30 seconds. Next add in the cinnamon, allspice and pine nuts and cook for a further minute. Remove pan from heat and season the lamb with salt, to taste.

Spoon hummus into a large shallow bowl or six small mezze plates. Spread the hummus into a circle with the back of a dessert spoon. Top the center of the hummus with the lamb or divide equally between individual plates. Drizzle over a little pomegranate molasses and olive. Garnish with some pomegranate kernels and chopped parsley. Serve immediately with warm flatbread.

Note: If serving hummus without the lamb topping, garnish with some chickpeas, a drizzle of olive oil and sprinkle over some paprika and chopped parsley. Serve at room temperature.