Hummus

150g raw chickpeas, soaked over night
1 carrot, peeled and roughly chopped
1/2 large brown onion, peeled and roughly chopped
5 cloves garlic
200g tahini
150ml cooking liquid
40ml lemon juice
12g flake salt
Cooked chickpeas, onions, garlic and carrots
1 clove garlic
500 ml extra virgin olive oil

• Once chickpeas are soaked, strain and place all ingredients in a pot and cover with cold water.

• Cook until chickpeas are very soft, do not allow water to evaporate, if needed add more water to keep chickpeas covered at all times.

• Once chickpeas are very soft strain over another pot to ensure you keep all the cooking liquid, this will be used for the blitzing process.

• Place strained chickpeas, carrots, onions, garlic with lemon juice and tahini into thermo mix or blender, blitz on highest speed and add cooking liquid, blend until mixture becomes a smooth puree. Once smooth start pouring slowly your olive oil into the hummus mix. Texture should be smooth and silky.

• Taste and season with salt and more lemon juice if required.

• Place in container and keep refrigerated until required.

Lamb Mince

250g lamb mince
30g roasted pine nuts
1 tbsp. red Aleppo
1 tbsp. butter
3 sprigs parsley, picked and washed
Salt, to taste
Juice of half a lemon
Extra virgin olive oil

• Place a large pan on a high heat, allow to get to smoking point, drizzle some olive oil and place lamb mince in the pan, using a whisk, break down the mince into small pieces, do this constantly to break the mince evenly, allow mince to get golden brown.

• Once golden remove from pan and set aside. Serve with Hummus.