Crispy lamb, pine nut and raisin topped houmous recipe | delicious. magazine

Ingredients

• Apple-converted-space Extra-virgin olive oil for frying and drizzling
• 1 medium onion, finely choppedApple-converted-space
• 200g British lamb mince
• 1 tsp cumin seeds
• ½ tsp ground corianderApple-converted-space
• ½ tsp ground cinnamon
• 2 x 400g tins organic chickpeas
• 2 garlic cloves, gratedApple-converted-space
• 4 tbsp tahini
• 30g pine nuts, toasted in a dry panApple-converted-space
• 30g golden raisins/sultanasApple-converted-space
• A few sprigs fresh flatleaf parsley, roughly chopped
• Hot paprika to serve
• You’ll also need…
• Food processor or blender