Halima says:

"The earliest origins of Hummus are recorded in cookbooks written in Cario in the 13th century.

Each Middle Eastern country has its variation of the mezze and the garnishes very."

credit: Chef Halima Ferreira, Sainsbury’s Product Development Chef & food blogger 


  Spiced Lamb

  • 1/2 tsp olive oil

  • 50g minced lamb

  • 1/4 tsp seven-spice seasoning

  • 20g pine nuts, toasted

  • Salt & paper

  • Parsley chopped for garnish


  • 400g tin of chickpeas

  • 1/4 cup very cold water from the fridge

  • Juice of 1 lemon

  • 3-4 tsp

  • Salt for taste

  • 2 tbsp Sesame Kingdom Organic Tahini

  • Crushed ice

  Pita bread

​     Olive oil brushed on the bread.

     Then sprinkle with Oregano.

     Heat in the oven for a few minutes cut into wedges & serve warm.


  1. Toast the pine nuts in a pan and set them aside. 

  2. Heat the oil in the pan, add the minced lamb, cook over medium heat for 6 minutes or until evenly browned.

  3. Add the seven spices and season to taste with salt and paper. Put the pan aside.

  4. Put the chickpeas into a food processor, add the cold water and puree well, then add the lemon juice, olive oil, salt and TahiniMake sure to bland each ingredient well before adding the next. Lastly, add a few pieces of crushed ice -  this will make it extra silky.

  5. Scrape the hummus onto a flat dish using a circular motion. Top with the cooked lamb, garnish with toasted pine nuts and chopped parsley, and drizzle with olive oil and serve.


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