Hummus Kawarma ❤️ one of my absolute favorite dishes growing up, I know everyone does things a bit differently, but this is pretty close to how we did it my house with a couple tiny twists. I know olive oil doesn't traditionally go on hummus, but my teta always added some and I LOVE it. Pro Tip(s): Boil the canned chickpeas for 10-15 min, this will make sure the skin comes off easier, and yes...it is a must to remove! Also, adding ice will make your hummus fluffy and perfect. I always blend it with a bit of the aquafaba, I find that it makes it creamier too. I prefer using roasted garlic VS raw for my hummus, but again...do it your way! ingredients: •1/2 lb ground lamb. •1 tbsp smoked paprika. •1 tsp all spice. •1/2 tsp ground cardamom. •1/2 tsp dried mint. •1/2 oregano. •1 tsp chipotle powder. •1 tsp aleppo pepper. •mini dash cumin. •1/4 white onion (chopped). •2 garlic heads (tops cut off). •olive oil. •2 tbsp pine nuts (toasted). •1 can chickpeas (no salt added, save the aquafaba) •1-2 tbsp lemon juice. •2.5 tbsp tahini. •salt/pepper to taste. •parsley, chives and fresh mint to taste. •2-3 ice cubes. Dicections: 1.- Drizzle some olive oil on the garlic heads and a bit of salt. Cover in foil and roast at 375 for 60-70 min. 2.-With some olive oil, sautee the onion with the lamb. Add in all the dry spices and cook on medium high for 5-7 min. Lower to medium and continue cooking until the lamb reabsorbs all its fat/juices and starts getting super golden and crispy. 3.- Once chickpeas are boiled and skins removed, add to a food processor with 1 tbsp of the lemon juice (adjust as needed), tahini, salt, pepper, garlic heads. ice cubes and a drizzle of olive oil (I do about 1-2 tbsp). 4.- Starts processing and slowly add some of the aquafaba until desired consistency. 5.- Spread hummus on a plate, top it with olive oil, paprika, the lamb, pine nuts fresh chives, mint and parsley. Eat with pita. #hummus #middleeasternfood #easyrecipes #damnthatsdelish #makeitdelicious #viralreels #lambrecipes #spicyfood #homecooking