Steps
- Toast pine nuts in a dry skillet over medium-high heat until golden; set aside. Measure 3 tablespoons of olive oil and heat one-third in the same pan.
- Cook ½ finely diced yellow onion for 2 minutes. Raise the heat to high and add 250g of ground lamb, ½ teaspoon of ground cumin, ½ teaspoon of ground coriander, and ½ teaspoon of paprika.
- Add ⅛ teaspoon of ground cinnamon, ¼ teaspoon of black pepper, and 1 teaspoon of salt. Break up and cook for about 3 minutes, until browned and at least 160°F / 71°C; cover and cool to room temperature.
- Blend 400g of drained canned chickpeas, ¼ cup of water, 1 garlic clove, the juice of ½ small lemon, 2 tablespoons of tahini, and the remaining oil until smooth. Adjust salt, pepper, lemon, and water to a soft, flowing consistency.
- Spread the hummus on a plate and spoon the lamb over it. Scatter with the toasted pine nuts and chopped parsley, then drizzle with olive oil.