Step 1

Drain the chickpeas and pick over them to remove any loose casings. Put the chickpeas in a food processor along with the oil, tahini, lemon juice and garlic. Blend until smooth. Add some water, a tablespoon at a time, to thin to desired consistency (you will probably need 2 or 3).

Step 2

Put the hummus in a serving dish, making a slight indent in the middle.

Step 3

Dry toast the pine nuts in a small skillet/frying pan until lightly brown then set aside.

Step 4

Finely dice the onion. Warm the oil in the skillet then add the onion and soften. Add a little more oil if needed to save it burning.

Step 5

Add the lamb to the skillet along with the spices (cinnamon, allspice, cumin and cardamon). Cook over a medium-high heat until browned, breaking up a little and stirring regularly.

Step 6

Put the lamb on top of the hummus, sprinkle over the pine nuts and parsley and a drizzle of EVOO then serve with pita bread.