Why treat hummus like a side when it can shine on the centre stage! As a base in this spiced lamb dish, it really holds its own.
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Moroccan spice mix
hummus(ContainsSesameMay be present Egg, Gluten, Milk, Soy, Lupin, Tree Nuts)
mixed salad leaves
Preheat the oven to 200°C/180°C fan-forced. Drain and rinse the chickpeas. Pick the mint leaves and finely chop. Dice the brown onion. Roughly chop the parsley leaves.
Add the chickpeas, 1/2 the olive oil and 1/2 the Moroccan spice blend to a prepared oven tray. Season with salt and pepper and toss to coat. Bake for 20-25 minutes, or until crispy. Roasted in the oven with the addition of a spice blend will transform these chickpeas into a crispy, salty, savoury snack. Have fun at home with our method but try using curry powder, chilli flakes or even roast with fresh herbs and lemon zest.
Meanwhile, in a small bowl combine the mint and hummus. Set aside.
Heat the remaining olive oil in a medium frying pan over a medium-high heat. Add the brown onion and cook for 5 minutes, or until softened. Add the lamb mince and the remaining Moroccan spice blend, breaking the lamb mince up with a wooden spoon, and cook for 5-6 minutes, or until the lamb is browned and crisp. Add the roasted chickpeas and parsley and stir through.
Meanwhile to render your Lebanese bread as fresh as if out of the oven, sprinkle with a few drops of water and pop in the microwave for 10 seconds to heat through. Cut into wedges.
Spread the Lebanese bread with the minted hummus, then top with the spiced lamb and crispy chickpeas. Divide the mixed salad leaves between plates and drizzle with a little olive oil and balsamic vinegar. Enjoy!