• Preheat your oven to 220°C/200°C fan/gas mark 7.
• Peel and grate the garlic (or use a garlic press).
• Drain and rinse the chickpeas in a sieve.
• Roughly chop the parsley (stalks and all). 
• Halve, peel and chop the onion into small pieces. Cut the lemon into quarters.

• Place a pan over medium-high heat with a drizzle of oil.
• Once the pan is hot, fry the mince, onion and half the harissa spice mix, until browned, 5-6 mins. Use a spoon to break it up as it cooks. 
• Season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.

• Add the tomato paste, harissa paste and cook for 4-5 mins.
• Stir through the honey in the end.
• Add a splash of water to loosen the sauce if necessary. Season to taste with salt and pepper. 

• Cut each tortilla into quarters to create even-sized triangles (use scissors if you like).
• In a large bowl toss with remaining harissa spice, oil, salt and pepper till covered.
• Lay out on a lined baking tray in a single layer (use two trays if necessary).
• Bake in the oven for 6-8 mins, until crispy and golden.

TIP: Don't add any Harissa to the tortilla dippers for kids, if they don't like spice.

• Meanwhile, add the garlic, tahini, chickpeas 1 tbsp oil (per 2P), 75ml water (per 2P) and ¼ tsp salt (per 2P) to a blender. Blend until smooth.
• Add lemon juice to taste. 
• If your hummus is too thick, add a splash of water and blend again until you reach your desired consistency. Season to taste with salt and pepper. 

• Serve hummus, mince, chopped parsley, lemon wedges and tortilla dippers separately.
• Allow everyone to make their own plates at the table.