FOR THE SPICED LAMB

• 500g lamb mince

• 1 onion finely chopped

• 1 tbsp olive oil

• 1 tsp cumin powder

• 1 tsp coriander powder

• 1 tsp paprika powder

• 1 tsp cinnamon powder

• Salt and ground pepper to taste

• Squeeze of lemon

FOR THE HUMMUS

• 15 oz / 400 g tin chickpeas, drained

• 1/4 cup water

• 1 garlic clove

• Juice of ½ a small lemon

• 2 tbsp tahini 

• 2 tbsp extra virgin olive oil

• Salt and pepper

• Pita bread

PLUS 

• 1 tbsp pine nuts

• 1 tbsp chopped parsley 

• Extra Virgin Olive oil to drizzle over hummus

METHOD - see blog post 17th Feb