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Put the lamb mince, mint and pistachios in a food processor. Roughly pulse to combine, then add the lemon zest and season generously with salt and pepper. Shape into eight meatballs.
Heat the oil in a large frying pan. Fry the meatballs for 8-10 mins, turning so that they become evenly browned. Spread the hummus onto a plate. Top with the meatballs, a few mint leaves, the crumbled feta, some chopped pistachios and a squeeze of lemon juice.