Crispy Moroccan-Spiced Lamb Arancini with Apricot Hummus

Ingredients

• 1 cup risotto rice (e.g., Arborio)
• 500ml chicken or vegetable stock
• 1 small onion (finely chopped)
• 1 tbsp olive oil
• 200g cooked lamb (shredded or minced)
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• 1/2 tsp smoked paprika
• 1/4 tsp ground coriander
• Salt and pepper to taste
• 1 egg (lightly beaten)
• 50g grated Parmesan (optional for fusion twist)
• 100g breadcrumbs
• Vegetable oil for frying
• 1 cup canned chickpeas (drained and rinsed)
• 3 dried apricots (soaked in hot water for 10 minutes)
• 2 tbsp tahini
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 garlic clove