Hummus and Spiced Lamb Bowl

Ingredients:

• 2 x 425g cans of chickpeas, discard the liquid
• 1/3 cup tahini, well mixed
• 4 cloves garlic, crushed
• 3 tablespoons freshly squeezed lemon juice
• 1.5 tsp ground cumin
• 1 tbsp extra-virgin olive oil + extra for drizzling
• 450 g of ground lamb or beef
• 1 teaspoon hot paprika
• 1/4 tsp ground cinnamon
• 1/4 tsp ground allspice
• 1 can (425g) canned fire-roasted tomatoes, diced
• 0.5 cup chopped fresh parsley and/or cilantro
• Warm pita and cucumber salad for serving

Preparation:

1. In a medium saucepan over medium heat, bring the chickpeas and their cooking liquid to a simmer. Drain the liquid into a separate bowl. Set aside 1/4 cup of the chickpeas for serving. Puree the remaining chickpeas in a food processor with 1/2 cup of the chickpea cooking liquid, the tahini, half the garlic, 2 tablespoons of the lemon juice, and 1/2 teaspoon each of cumin and salt, scraping down the sides of the bowl as needed, until smooth, 2–3 minutes. If the hummus is too thick, add more chickpea cooking liquid 1 tablespoon at a time; season with salt.
2. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the lamb, season with 1/2 teaspoon salt, and a few turns of the black peppercorns. Cook until browned, 3 to 5 minutes. Drain most of the fat from the skillet, reserving about 3 tablespoons. Add the remaining garlic, 1 teaspoon cumin, paprika, cinnamon, and allspice; cook, stirring, for about 1 minute. Add the tomatoes and simmer until thickened, 4 to 5 minutes. Stir in the remaining 1 tablespoon lemon juice and half the herbs.
3. Divide the hummus among bowls. Top with the lamb, remaining chickpeas, remaining herbs, and a light drizzle of olive oil. Serve with pita bread and cucumber salad.