Lamb Meatballs with Chipotle Butter

For the meatballs, finely grate half the garlic and peel and finely grate half of your onions (or blend them, for ease). Add both to a bowl with the ground cumin, breadcrumbs and water, then mix together. Add the lamb mince, season with the salt, then mix thoroughly until sticky. Roll all of the mixture into golf-ball-sized meatballs. Transfer to a plate, then set aside.

For the hummus, first drain the chickpeas, keeping the liquid. Add them and the remaining hummus ingredients into a blender and whizz until smooth. Adding a splash of chickpea liquid if it's too thick. Taste and season with salt, if needed. Set aside.

Peel and thinly slice the remaining red onion, place into a bowl, and season with salt. Squeeze over the lime juice. Stir together and set aside to pickle. Pick the mint leaves, discarding the stems.

Place a frying pan over medium heat and add a drizzle of olive oil. Once hot, fry the meatballs for 13-15 mins until cooked through. Add 2/3s of your chickpeas, your butter and chipotle, then let the butter melt and baste the meatballs. Cook until the chickpeas are heated through.

Spread the hummus onto plates or a sharing platter. Top with the meatballs and remaining chickpeas, then drizzle over the chipotle butter. Garnish with the pickled red onion and mint.