Hummus with ground lamb and pinenuts

Serves 4

200g chickpeas
6 tablespoons of olive oil
1/2 large Spanish onion, very finely diced
1/3 teaspoon ground cinnamon
juice of 1emon
2-3 garlic cloves, crushed to a paste with salt
3-4 tablespoons of tahini paste
170g lamb, minced
2 tablespoons of pinenuts, lightly toasted
1 medium bunch of flat leaf parsley, leaves picked from the stalks
a sprinkling of paprika
sea salt and black pepper

Heat half the olive oil over a low to medium heat and fry the onion, stirring occasionally, until golden and sweet. Remove and add the ground cinnamon.
To make the hummus, drain the chickpeas, keeping aside the cooking liquid, and blend in a food processor with a little cooking liquid to help the chickpeas on their way. When smooth add the garlic, lemon juice, tahini and the rest of the olive oil. Add salt, pepper and some more liquid if necessary. Taste for seasoning and spread the hummus on to a plate so it is ready to receive the lamb.
Place a frying pan over a high heat and when it is hot add the caramelised onion and its oil followed by the lamb. Use the back of a fork to break up the lamb as it sizzles and season with salt and pepper. When the lamb begins to crisp, add the pinenuts and transfer immediately to the hummus. Serve with the parsley leaves and paprika sprinkled on top. Serve with warm flatbread or pitta bread.