Hummus bil Lahm

Drain the tinned chickpeas and tip them into a food processor with the tahini, lemon juice, crushed garlic, fine sea salt and ground cumin.

Blend until smooth and creamy, scraping down the sides and adding a splash of water if needed to loosen.

Spread the hummus over a wide serving plate, swirling a well into the centre with the back of a spoon.

Heat the vegetable oil in a large frying pan over a medium-high heat and add the minced lamb, breaking it up with a spoon.

Fry the lamb, stirring occasionally, until browned and no pink remains, checking with a meat thermometer that it has reached 71°C.

Stir the ground allspice, ground cinnamon and smoked paprika through the cooked lamb.

Push the lamb to one side of the pan and toast the pine nuts in the cleared space until golden.

Spoon the spiced lamb and pine nuts into the well in the hummus, scatter over the chopped parsley and serve with warmed pitta bread.