This versatile hummus will work with whatever soft herbs you
have on hand - it's a great way to use up leftover bunches.
½ tbspcumin seeds1 tspcoriander seeds60 ml (¼ cup)olive oil22garlic cloves, crushed1 tbspsumacFinely grated rind and juice of 1 lemon12lamb cutlets½ cup(loosely packed) flat-leaf parsley, torn½ cup (loosely packed) mint, tornCrumbled feta, flatbread and lemon wedges (optional), to serveGreen hummus1 cup(loosely packed) rocket½ cup(loosely packed) coriander½ cup(loosely packed) flat-leaf parsley¼ cup(loosely packed) mint2spring onions, finely chopped60 ml (¼ cup)olive oil400 gmcanned chickpeas, rinsed and drained1½ tbsphulled tahiniJuice of 1 lemon, or to taste
Dry-roast cumin and coriander seeds in a small frying pan until fragrant (30 seconds). Crush with a mortar and pestle and transfer half to a bowl. Crush remaining spices until finely ground. Add to bowl along with olive oil, garlic, sumac and lemon rind. Add cutlets, toss to coat and season to taste.
For green hummus, process rocket, herbs, spring onion and oil in a small food processor until combined. Add chickpeas, tahini and lemon juice and 1 tbsp warm water, process until smooth (1-2 minutes) and season to taste.
Heat a char-grill pan or barbecue to medium-high, and grill cutlets, turning once, until cooked to your liking (3-4 minutes each side for medium-rare). Scatter with herbs and feta, and serve with green hummus, flatbread and lemon.