Try this zesty lamb and lemony hummus flatbread recipe that is ready in under 30 minutes.

INGREDIENTS

400g can Edgell chickpeas, drained, rinsed

1 tablespoon tahini (see box)

1/3 cup lemon zest (see note)

2/3 cup lemon juice

1/3 cup extra virgin olive oil

2 garlic cloves, crushed

1 tablespoon finely chopped fresh flat-leaf parsley

500g lamb rump steaks

4 small wholemeal pita breads

1/4 cup pistachio kernels, finely chopped

1/2 cup pitted green olives, chopped

1/2 cup fresh flat-leaf parsley leaves, extra

Mixed salad leaves, to serveSelect all ingredients

METHOD

• Step 1

  Place chickpeas, tahini, half the lemon zest, half the lemon juice and half the oil in a food processor. Process until smooth and combined, scraping down sides of processor occasionally. Season with salt and pepper. Spoon into a bowl. Set aside.

• Step 2

  Heat a large chargrill pan over mediumhigh heat. Combine garlic, finely chopped parsley and remaining oil in bowl. Season with salt and pepper. Drizzle half the oil mixture on both sides of the lamb. Cook for 3 minutes each side for medium or until cooked to your liking. Cover loosely with foil. Set aside for 5 minutes to rest. Thinly slice.

• Step 3

  Brush remaining oil mixture over both sides of breads. Chargrill for 1 minute each side or until golden and crisp. Spread warm breads with three-quarters of the hummus. Top with lamb, sprinkle with remaining lemon rind and juice. Top with pistachios, olives and extra parsley. Serve with mixed salad leaves and remaining hummus.

You will need to zest the skin of 2 large lemons.