Houmous à la viande épicée

Soften the chickpeas

Put the drained chickpeas in a small pot with the baking soda and enough water to cover them. Simmer for 10 minutes, then drain well. This extra simmer melts away the skins and makes the hummus noticeably smoother and creamier.

• 2 cans (400 g each) chickpeas
• 1/4 tsp baking soda

✅ C'est prêt quand : the chickpeas look slightly swollen and feel very soft when pressed between your fingers

Whip the tahini

In a food processor, blend the tahini and lemon juice together for about a minute, scraping down the sides, until the mixture turns pale, thick and fluffy, almost like whipped cream. Whipping these two first, before adding the chickpeas, is the secret to a hummus that isn't grainy.

• 120 g tahini
• 80 ml lemon juice

✅ C'est prêt quand : the mixture lightens in colour and thickens noticeably

Blend the hummus

Add the warm, softened chickpeas, garlic, cumin and half the salt to the whipped tahini. Blend on high, pouring in the ice water a little at a time, until completely smooth and light. Taste and add more salt or lemon juice if needed.

• 2 cans (400 g each) chickpeas (from step 1)
• 2 cloves garlic
• 1/2 tsp cumin
• 1/2 tsp salt (half)
• 60-80 ml ice water

✅ C'est prêt quand : the hummus is silky, pale and holds soft peaks, with no visible chickpea bits

Toast the pine nuts

Melt the butter in a frying pan over medium heat. Add the pine nuts and toast, stirring often, until golden all over. They burn quickly, so watch them closely and scoop them out with a slotted spoon as soon as they colour, leaving the butter behind.

• 30 g pine nuts
• 30 g butter or ghee

✅ C'est prêt quand : the pine nuts are golden brown and smell toasted

Cook the spiced meat

In the same pan with the leftover butter, cook the chopped onion over medium heat until soft. Add the minced lamb, breaking it up with a spoon, then stir in the allspice, cinnamon, nutmeg, pepper and remaining salt. Cook, stirring, until the meat is browned all over and no longer pink inside, about 8–10 minutes.

• 300 g minced lamb
• 1 onion
• 1/2 tsp allspice
• 1/2 tsp cinnamon
• 1 pinch nutmeg
• 1/2 tsp black pepper
• 1/2 tsp salt (remaining)

✅ C'est prêt quand : the lamb is fully browned, cooked through (no pink remains) and smells warmly spiced

Assemble and serve

Spread the hummus on a wide, shallow plate, swirling it with the back of a spoon to make a shallow well in the centre. Spoon the hot spiced meat into the middle, scatter over the toasted pine nuts, and drizzle with olive oil. Finish with chopped parsley and a sprinkle of sumac, and serve right away with warm pita bread.

• 2 tbsp olive oil
• 2 tbsp parsley
• 1/2 tsp sumac or paprika
• 4 pita breads
• 30 g toasted pine nuts