1 1/2 cups chickpeas - drained from a tin or soaked overnight
3 tsp toasted cumin seeds
2 tsp toasted coriander seeds
3 cloves garlic, finely chopped
1 tsp fresh ginger, finely chopped
1 tsp fresh red chilli, finely chopped
2 Tbs tahini paste
3 Tbs fresh lemon juice
Salt and ground black pepper
3x 150g lamb backstraps
2 Tbs olive oil
1/2 cup yoghurt
1/2 cup deseeded and sliced kalamata olives
4 roti or flatbreads
Fresh oregano to serve
1 To make the hummus; combine all the ingredients in a food processor until smooth. Taste for seasoning.
2 Heat a fry pan then sear the lamb for approximately 7 minutes, while covered. Let rest before slicing.
3 Mix the olive oil with the yoghurt and olives to serve.
4 Grill the roti or flatbreads for 1 minute on each side.
5 Smear the hummus over the warm flatbread then top with the sliced lamb, olives, yoghurt and oregano.