Whipped Hummus with Lamb from The Jewelled Kitchen by Bethany Kehdy

Name: Whipped Hummus with Lamb from The Jewelled Kitchen by Bethany Kehdy
Ingredients: 1 tbsp pine nuts; 1 small onion, finely chopped; 2 garlic cloves, finely chopped; 85 g/3 oz minced/ground lamb; 1½ tsp pomegranate molasses; 15 g/½ oz/1 tbsp salted butter; a pinch of ground allspice sea salt; chopped mint leaves, to sprinkle; pomegranate seeds, to sprinkle; warm Arabic Bread or Toasted Triangles; sea salt and freshly ground black pepper; 2 tbsp tahini; 3 small ice cubes; 1 garlic clove, finely chopped; 100 g/3½ oz/½ cup dried chickpeas, soaked overnight and cooked or 200 g/7 oz/1 cup canned chickpeas; 2 tbsp lemon juice, plus extra if needed; a pinch of ground allspice

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Hummus means chickpea in Arabic. This is a great blank canvas recipe for the simple hummus b tahini dip everyone is now familiar with (see steps 1–4). Adding lamb or preserved meat (awarma) is one...

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Ingredients

1 tbsp pine nuts
1 small onion, finely chopped
2 garlic cloves, finely chopped
85 g/3 oz minced/ground lamb
1½ tsp pomegranate molasses
15 g/½ oz/1 tbsp salted butter
a pinch of ground allspice sea salt
chopped mint leaves, to sprinkle
pomegranate seeds, to sprinkle
warm Arabic Bread or Toasted Triangles
sea salt and freshly ground black pepper
2 tbsp tahini
3 small ice cubes
1 garlic clove, finely chopped
100 g/3½ oz/½ cup dried chickpeas, soaked overnight and cooked or 200 g/7 oz/1 cup canned chickpeas
2 tbsp lemon juice, plus extra if needed
a pinch of ground allspice