Hummus with Spiced Lamb and Vegetables by Runandeatwithjack

Ingredients

• 570g (1 jar) chickpeas (divided)
• 40g tahini
• 1 lemon, juiced
• 2 cloves garlic, peeled
• 1 tsp smoked paprika
• 2 tsp sumac
• 100g leftover cooked lamb, shredded
• 80g green beans, trimmed
• 2 ice cubes
• 3 tbsp olive oil (divided)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 1 tbsp fresh mint and parsley, chopped

Instructions

1. Preheat oven to 180°C (360°F). Dry 100g of chickpeas thoroughly with a paper towel.
2. Toss dried chickpeas on a baking tray with 1 tbsp olive oil, a pinch of salt, the smoked paprika, and 1 tsp sumac; roast for 20 minutes until crispy, tossing halfway through.
3. Place the remaining chickpeas, tahini, lemon juice, garlic, 1 tbsp olive oil, salt, and ice cubes in a food processor; blend until completely smooth.
4. Place the leftover lamb in the oven during the last 5-10 minutes of the chickpea roasting time to heat through.
5. Blanch green beans in boiling water for 2-3 minutes, then drain and sauté in 1 tbsp olive oil in a pan until lightly browned, seasoning with salt and pepper.
6. Spread the hummus on a serving plate, top with crispy chickpeas, sautéed green beans, and warm lamb, finishing with a sprinkle of sumac and fresh herbs.