Hummus with lamb and almonds
Description
Perfect for both holidays and everyday meals. Soak the chickpeas, drain the liquid, leaving 1 tbsp of water. Transfer the peas to a food processor. Blend for 1 minute. Add 1 tablespoon of lemon juice, grated or crushed garlic, 3 tbsp of tahini, and 3 tablespoons of olive oil. Blend until smooth. Season with salt and pepper to taste. Transfer the puree to a serving dish. Heat the remaining olive oil in a 12-inch heavy-bottomed skillet over low heat. Add the diced onion and sauté until golden, about 5 minutes. Add the cinnamon and cook, stirring often, until fragrant, about 1 minute. Add the lamb, breaking up the mince with a wooden spoon. Increase the heat to medium and continue to simmer for another 5 minutes. Mix the hummus with almonds. Sprinkle with red pepper and serve immediately on lavash. Season with salt and pepper Serve with herbs and sauce.