• 2 tablespoons tahini
  • 2 tablespoons lemon juice, plus extra if needed
  • 100g/31/2 ounces/1/2 cup dried chickpeas, soaked overnight and cooked or 200g/7 ounces/1 cup tinned chickpeas
  • 1 garlic clove, finely chopped
  • 3 small ice cubes
  • A pinch of ground allspice
  • Sea salt
  • 15g/1/2 ounces salted butter
  • 1 small onion, finely chopped
  • 1 tablespoon pine nuts
  • 2 garlic cloves, finely chopped
  • 85g/3 ounces minced lamb
  • 11/2 teaspoons pomegranate molasses
  • A pinch of ground allspice
  • Pomegranate seeds, to sprinkle
  • Chopped mint leaves, to sprinkle
  • Sea salt
  • Freshly ground black pepper


  1. To make the hummus, put the tahini, lemon juice and 1 tablespoon water in a bowl and mix until well incorporated.
  2. Drain the chickpeas, then immediately loosen their skins by rinsing them under cold running water several times. Cover the chickpeas with water and swish them with your hands several times to loosen any more skins. Discard any of the loose skins. Drain the chickpeas again.
  3. Immediately transfer the drained chickpeas and the garlic to a food processor and pulse for about 30 seconds. Add an ice cube to the chickpea mixture and pulse again until it's incorporated, then repeat with the remaining two ice cubes until a smooth paste is formed.
  4. Pour in the tahini and lemon mixture and pulse again until it forms a smooth, well-blended purée. Add the allspice and season to taste with salt, then pulse once more for about 1 minute until all is well incorporated. If the hummus is too thick, add a little more lemon juice and/or water (being careful not to dilute the zesty flavours). Transfer the hummus to a serving bowl, cover and set aside.
  5. To make the lamb mixture, melt the butter in a heavy-based frying pan over a medium heat, add the onion and cook for 3-4 minutes until soft and translucent. Stir in the pine nuts and cook for a further 2 minutes until they just start to brown.
  6. Add the garlic to the pan and mix well, then cook for about 1 minute until aromatic. Add the lamb and stir well, then cook for no more than 3-4 minutes, until just browned. Pour the pomegranate molasses over the lamb mixture, stir in the allspice and season with salt and pepper.
  7. Create a crater in the middle of the hummus and spoon the hot meat and any juices into the well. Sprinkle the lamb with pomegranate seeds and mint and serve with warm Arabic Bread.