Houmous bil erfeh lahem Hummus with cinnamon lamb

Serves 6
2 garlic cloves
¼ tsp crushed dried red chilies
1 (15oz) can chickpeas (garbanzo beans),
drained and rinsed
2 tbsp extra virgin olive oil
½ tsp cayenne pepper
small handful of flat-leaf parsley, plus extra,
coarsely chopped, for garnish
3 tbsp lemon juice
1 tbsp Greek-style yogurt
2 tbsp sunflower oil
¼lb (115g) ground or minced lamb
1 tsp ground cinnamon
salt and freshly ground black pepper
chopped toasted almonds or walnuts,
to garnish (optional)
1To make the hummus, crush the garlic with the dried chili flakes and a little
salt until you have a smooth paste. In the bowl of a food processor, combine
the rinsed chickpeas with the garlic paste and olive oil and process until almost
smooth. Using a spatula, push all the mixture down from the sides of the bowl
before adding the cayenne pepper, parsley, and lemon juice. Season with salt
and pepper, and add the yogurt. With the motor running, gradually add the
sunflower oil in a thin, steady stream until you have a smooth light paste.
(If you want a slightly thinner consistency, simply add a little water.)
2Heat a frying pan over medium-high heat, add a little oil, and cook the lamb
until brown and crispy. Sprinkle over the cinnamon and season well with salt
and pepper. Stir through well.
3Spoon the lamb into a well in the center of the chickpea purée, and
sprinkle with the extra chopped parsley. This is a delicious sauce that
complements grilled meat, fish, or vegetables. If desired, garnish with chopped
toasted almonds or walnuts.