Drain and thoroughly rinse the chick peas.
Juice the fresh lemon.
Peel and crush the garlic clove.
Finely chop the coriander bunch.
In a dry pan, toast the cumin seeds until fragrant and lightly browned.
Place the chickpeas, tahini paste, garlic clove, cumin seeds in the bowl of a food processor and blend with a little olive oil until relatively smooth.
Taste for seasoning, mix in the lemon juice if necessary.
Place a little frying oil in a frying pan. Heat until smoking. Break up the minced lamb, as much as possible, whilst placing it in the pan. Stir all the time, breaking up any "clumps that may form. Cook until golden brown and crispy. Finally, season with smoked paprika, cayenne and salt to taste.
To serve, slightly warm the hummus, top with the minced lamb and drizzle with olive oil
«Make the hummus the day before, the flavour will improve.»