Silky Hummus Bowl with Crispy Spiced Lamb

For the smoothest hummus, remove the skins from the chickpeas. Place the drained chickpeas in a bowl of water and rub them gently between your hands; the skins will float to the surface. Skim them off and discard. This step is optional but makes a dramatic difference in texture.

In a food processor, combine the garlic and a pinch of salt. Process until minced. Add the tahini and lemon juice and process for 1 minute until the mixture turns pale and thick.

Add the skinned chickpeas and process for 2 minutes, scraping down the sides as needed. With the processor running, drizzle in the ice water and 2 to 3 tablespoons of the reserved chickpea liquid until the hummus is extremely smooth and light. Season with salt. Process for another full minute. The hummus should be airy and almost whipped in texture.

Toast the pine nuts in a dry skillet over medium-low heat for 2 to 3 minutes until golden. Remove and set aside.

In the same skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the ground lamb and cook, breaking it into small crumbles, for 5 to 6 minutes until browned and starting to crisp at the edges. Add the cumin, smoked paprika, coriander, cayenne, and cinnamon. Stir for 1 minute until the spices are fragrant and coating the meat. Season with salt.

Make the garnish oil by warming 2 tablespoons of olive oil in a small pan with the Aleppo pepper for 30 seconds. Remove from heat.

Spread the hummus in a thick, swooping layer across wide shallow bowls, creating a well in the center with the back of a spoon. Pile the crispy spiced lamb into the well. Scatter the toasted pine nuts and chopped parsley on top. Drizzle the Aleppo oil over everything and serve with warm pita bread.