Sumac Lamb Cutlets with Beetroot Hummus | Gourmet Traveller

Ingredients

• 8 lamb cutlets
• 2 tsp sumac
• Finely grated rind and juice of 1 lemon
• For drizzling: olive oil
• 1 cup each (loosely packed) mint and wild rocket
• ¼ Spanish onion, thinly sliced
• 2 tbsp extra-virgin olive oil
• To serve: pickled chillies (optional)
• Beetroot hummus
• 400 gm canned chickpeas, drained and rinsed
• 80 ml (1/3 cup) lemon juice
• 50 gm unhulled tahini
• 1 garlic clove, finely chopped
• 1 beetroot, coarsely grated (about 150gm)