Lamb and Lemony Hummus Flatbread
INGREDIENTS
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400g can Edgell chickpeas, drained, rinsed
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1 tablespoon tahini (see box)
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1/3 cup lemon zest (see note)
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2/3 cup lemon juice
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1/3 cup extra virgin olive oil
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2 garlic cloves, crushed
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1 tablespoon finely chopped fresh flat-leaf parsley
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500g lamb rump steaks
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4 small wholemeal pita breads
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1/4 cup pistachio kernels, finely chopped
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1/2 cup pitted green olives, chopped
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1/2 cup fresh flat-leaf parsley leaves, extra
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Mixed salad leaves, to serve
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