This is a fresh version of hummus without the strong flavor of the sesame that comes from the tahini. There are a number of variations of hummus: some are smooth; others have a more coarse texture. This one uses dried chilies and cayenne pepper to give a great warmth that works very well with the fried lamb and the other spices. Alternatively, leave out the spices and add lots of freshly chopped parsley and cilantro instead. It can be served without the fried lamb, but this combination is typical of the small cafés in Beirut and Lebanon.
– 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).
Step 2: Heat 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.
Step 3: Spoon 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.
Note : Houmous bil erfeh lahem Hummus with cinnamon lamb