Pistachio lamb meatballs with hummus

1
To make the hummus, put the drained chick peas in a food processor with the pistachios, basil, lemon juice, garlic clove and tahini. Blitz to a coarse consistency, then slowly drizzle in the olive oil. As the mixture starts to become smoother, add the iced water slowly until you have a rich, smooth and bright green hummus.
2
For the meatballs, combine the lamb mince, egg, breadcrumbs, chopped herbs and nuts, garlic clove and spices in a bowl. Use your hands to bring the mixture together really well. Preheat the oven to 180C and line a large baking tray with baking paper.
3
Using your hands, roll the mixture into rounds the size of golf balls. You should get 18-20 meatballs. Arrange on the lined baking tray, drizzle with the olive oil and bake for 8-10 minutes until the meatballs and lightly browned, cooked through but still juicy.
4
To serve, sprinkle the hummus with sumac and pistachios and garnish the meatballs with mint leaves.

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