Make The Hummus

• Put the drained chickpeas, tahini, olive oil, lemon juice, garlic, and cumin in a blender. Pulse to blend. Add some of the reserved aquafaba to help smooth everything out. I usually start with 1/4 cup of the liquid, adding more as needed.
• Blend on the highest speed until the hummus is totally smooth. Taste for seasoning and add salt to taste, and additional cumin, if desired.

• Heat a large skillet over medium high. Add the lamb, onion and garlic, breaking up the lamb with a spatula as it cooks. Continue cook the lamb until it’s no longer pink. If it’s very fatty, drain off all but about 1 tablespoon.
• Stir in the cumin, sumac (or lemon zest), coriander, paprika and cinnamon. Taste for seasoning and add salt and pepper to taste. Spoon the lamb over the prepared hummus. Top with pomegranate arils, lemon zest, and micro cilantro. Serve with warm flatbread.