Lamb and Ricotta Meatballs with Rosemary Hummus and… | Tablas Creek

Ingredients

• 2 cups canned chickpeas, strained, liquid reserved
• ½ cup tahini
• ¼ cup olive oil
• 2 garlic cloves, peeled
• Juice of 2 lemons
• 1 tsp fresh ground cumin
• 1 tsp chopped fresh rosemary
• Salt to taste
• 1 lb ground lamb
• 4 oz fresh ricotta
• 1 egg, whisked
• 1 tbsp Harissa paste
• 1 tsp garam masala
• Sea Salt
• Fresh black pepper
• 2 bunches cilantro leaves
• 1 bunch mint leaves
• ½ cup plain yogurt
• 1 jalapeno, seeds removed
• 4 garlic cloves
• 1 tsp fresh ground coriander
• 1 lemon, juiced
• 4 tbsp honey