Lamb and Ricotta Meatballs with Rosemary Hummus, and Cilantro Mint Chutney

Ingredients

• 2 cups canned chickpeas, strained, liquid reserved
• ½ cup tahini
• ¼ cup olive oil
• 2 garlic cloves, peeled
• Juice of 2 lemons
• 1 tsp fresh ground cumin
• 1 tsp chopped fresh rosemary
• Salt to taste
• 1 lb ground lamb
• 4 oz fresh ricotta
• 1 egg, whisked
• 1 tbsp Harissa paste
• 1 tsp garam masala
• Sea Salt
• Fresh black pepper
• 2 bunches cilantro leaves
• 1 bunch mint leaves
• ½ cup plain yogurt
• 1 jalapeno, seeds removed
• 4 garlic cloves
• 1 tsp fresh ground coriander
• 1 lemon, juiced
• 4 tbsp honey
• Salt to taste

Directions

• Combine all ingredients for the hummus in a food processor adding the reserved chickpea liquid to create a smooth consistency. Store refrigerated for up to 3 days.
• Combine all ingredients for the chutney in a blender. Process until well incorporated; consistency should be similar to pesto.
• In a bowl, form approximately 12 two-ounce meatballs. Place meatballs on a lightly oiled cookie sheet and bake at 400 degrees for about 20 minutes.
• To serve, spoon some hummus across a serving tray. Place meatballs on the hummus and top with the chutney.

Pairs With: Dianthus