Loaded Hummus with Merguez Meatballs

Directions

1. Start by making the hummus. To your food processor, add lemon juice, salt, pepper, cumin, smashed garlic clove and tahini. Blend until the garlic is finely chopped, about 2 minutes. Next add chickpeas, sesame oil, yogurt and ice water. Process until super smooth and creamy, about 5 minutes.
2. Next prepare the salad. Thinly slice the cucumber and red onion, cut the cherry tomatoes in half. Combine with olive oil, lemon juice, salt, pepper and garlic powder.
3. Remove the casings from the merguez sausages, cut into 5 cm/2 inch pieces and roll into balls.
4. Heat oil in a skillet over medium. Add meatballs and brown on all sides, about 3 minutes. Add chickpeas, pine nuts and garlic. Cook fro 3-5 minutes, or until the chickpeas are crispy. Stir in parsley and black pepper.
5. Bring it all together. Divide hummus among 4 bowls (or use 1 large shallow bowl) and use a spoon to create swirls. Top with the meatball mixture, cucumber-tomato salad and green peppers. Finish off with za'atar, flaky salt, black pepper, red pepper flakes and parsley. Serve with warm naan, enjoy!