African spiced hummus with lamb and olives

Babiche Martens

Hummus can be made in a jiffy by draining a tin of chickpeas and whizzing with plenty of lemon, garlic and salt. It's fine that way, but if you add some spices like cumin, coriander and chilli then it all becomes far more tasty. Toast a flatbread or two, add some seared lamb loin and a dollop of yoghurt for a tasty, my kind of one-plate supper.

Hummus

1 ½ cups	Chickpeas, drained from a tin or soaked overnight
3 tsp	Cumin seeds, toasted
2 tsp	Coriander seeds, toasted
3	Garlic cloves, finely chopped
1 tsp	Fresh ginger, finely chopped
1	Red chilli, finely chopped
2 Tbsp	Tahini paste
3 Tbsp	Lemon juice
1 pinch	Salt & freshly ground pepper, to taste

Ingredients

2 Tbsp	Olive oil
3	Lamb backstraps, 150g each
1 cup	Yoghurt
½ cup	Kalamata olives, deseeded and sliced
4	Roti, or flatbreads
1 handful	Fresh oregano, to serve

Directions

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.