Ingredients
200g chickpeas, soaked overnight with a pinch of bicarbonate of soda
6 tablespoons olive oil
½ large spanish onion, very finely diced
1/3 teaspoon ground cinnamon
juice of 1 lemon
1 lemon extra
2-3 garlic cloves, crushed to a paste with salt
3-4 tablespoons tahini paste
170g lamb, minced
2 tablespoons pinenuts, lightly toasted
1 medium bunch fresh flat-leaf parsley, coarse stems removed
a sprinkling of paprika
sea salt and black pepper


Method
Rinse the chickpeas under cold water, then place in a large saucepan filled with 2 litres of cold water and bring to the boil. Reduce the heat to a gentle simmer, skimming off any scum as it builds up, and cook for about 1½-2 hours or until the skins are tender. Remove from heat, pour off excess liquid until level with the chickpeas, and season with salt and pepper. Set aside.

Meanwhile, heat half the olive oil over a low to medium heat and fry the onion, stirring occasionally, until golden and sweet. Remove and add the ground cinnamon.

To make the hummus, drain the chickpeas, keeping aside the cooking liquid, and blend in a food processor with a little cooking liquid to help the chickpeas on their way. When smooth, add the lemon juice, garlic, tahini and the rest of the olive oil. Add salt and pepper, and some more liquid if necessary. Taste for seasoning and spread the hummus onto a plate so it is ready to receive the lamb topping.

Place a frying pan over a high heat and when it is hot, add the caramelised onion and its oil followed by the lamb. Use the back of a fork to break up the lamb as it sizzles and season with salt and pepper. When the lamb begins to crisp, add the pine nuts, squeeze some juice to taste from the extra lemon and sprinkle immediately over the hummus. Serve with the parsley leaves and paprika sprinkled on top, pickled chillis and plenty of flatbread or pitta.