By Sprout / Friday, 17 April 2020 / Topics:
1 Tablespoon olive oil, plus 2 tablespoons extra
500g Lamb mince
1 Tablespoon cumin seeds
1 Tablespoon fennel seeds
½ Teaspoon chilli flakes
6 Garlic cloves, thinly sliced
1 Lemon, zested then juiced
400g Can chickpeas, rinsed and drained
2 Tablespoons tahini Pinch of salt
4 Flatbreads wraps
2 Tomatoes, thinly sliced
¼ Red onion, thinly sliced
2 Large handfuls rocket
½ Cup natural yoghurt
1. Heat one tablespoon oil in a large frying pan over medium-high heat. Cook lamb mince, breaking up with a wooden spoon, for 5-6 minutes or until browned. Add cumin seeds, fennel seeds, chilli flakes and garlic and cook for a further 1-2 minutes or until fragrant. Stir through lemon zest.
2. Meanwhile, combine chickpeas, tahini, lemon juice, pinch of salt and remaining two tablespoons oil in a small food processer. Blitz until smooth.
3. Warm flatbreads if desired. Place on serving plates and spread with hummus. Top with mince, tomatoes, red onion and rocket. Finish with a dollop of natural yoghurt.