For the hummus

• 1 tin chickpeas, drained weight 240g
• 120g light tahini
• 2 lemons, juice only
• 3 garlic cloves, finely chopped
• 50 – 100ml ice cold water

For the lamb

• 1 tsp vegetable oil
• 25g butter
• 1 small onion, finely chopped
• 450g minced lamb
• 1 tsp ground allspice
• A good pinch of cinnamon
• A good grating of nutmeg
• 1 generous tsp of za’atar
• 1 tbsp dried mint
• 2 garlic cloves, finely chopped
• Small handful of parsley, finely chopped
• 1 green chili, deseeded and finely chopped
• ½ lemon, juice only
• Warm pita or flatbreads to serve.

This is one of those two for one recipes. Firstly, you get a hummus recipe, secondly you get to bring that hummus to a whole new level. I have had hummus kawarma a few times from a Lebanese and Syrian restaurant in Dublin and loved it, but it wasn’t till I went to Jerusalem with my Dad and ate in a Lebanese restaurant close to the Holy Sepulchre that I really tasted how good this dish is. Creamy cool hummus topped with crispy warm lamb, warming spices and finished with lots of fresh parsley, green chili and lemon, I just adore it.

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To make the hummus: blitz the chickpeas, tahini, lemon juice and garlic together in a food processor. Then while still going, slowly drizzle in enough ice-cold water until you have a smooth, creamy consistency. Spread the hummus across the base of a serving dish, creating a well in the middle that will become home to the warm spiced lamb. Keep the serving dish and hummus in the fridge while cooking the lamb.

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For the lamb topping: Heat the oil and butter in a large frying pan over a medium heat. When the butter is melted and starts to foam add the onion and cook for 6 minutes. Turn up the heat and add the minced lamb, breaking up the lamb with a spoon. Try to keep some texture to the lamb and not overmix of break it up to much, allowing it to get some colour before moving it around again. This will take about 10 minutes. Add in all the spices and garlic, along with a splash of water, toss everything together and allow to cook for another 2 - 3 mins allowing the water to evaporate. Turn off the heat, finish by mixing in the parsley, chilli & lemon juice.

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To serve: spoon all the lamb and any juices from the pan on top of the hummus and serve with warm pitta breads or flatbreads.

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