Hummus with lamb and fried nuts

Serves 2
20 minutes

Ingredients:

1 jar Sarafian hummus

300g minced lamb

½ brown onion, finely diced

1 clove garlic, thinly sliced

80g butter 

40g slivered almonds

Sea salt

1 teaspoon Aleppo pepper 

¼ teaspoon ground cinnamon

¼ teaspoon ground allspice 

¼ teaspoon ground black pepper

Pinch of smoked paprika, plus extra for garnish

⅓ bunch parsley, roughly chopped

Remove jar of hummus from fridge and place on bench to come to room temp, around 15 minutes.

Take a medium-sized saucepan and add the butter and nuts. Fry on a low heat, stirring constantly until nuts are lightly golden brown. 

Add onion and garlic to the fried nuts, stir well and continue to cook for 5 minutes until onions are soft.

Add the lamb, salt and spices.

Use a wooden spoon to break up the lamb and continue to cook on low heat for 10 minutes, stirring occasionally.

Remove from heat, stir in parsley and taste, adjust the seasoning to your liking. 

To serve, spoon hummus onto a plate or bowl and make a well in centre. Spoon lamb into the well and garnish with paprika.

Enjoy with your favourite bread and pickles.