Mix cumin with 2 tablespoons olive oil and season. Coat lamb with the oil.

Place a large frying pan on a medium-high heat and cook lamb for about 2 minutes, stirring every 30 seconds or so.

When the lamb is cooked, remove from the pan and sprinkle with a squeeze of lemon juice.

Divide hummus between 2 plates. Top with lamb and scatter over mint leaves.