In a mixing bowl, combine the bulgur with
Roll the lamb mixture into small balls and place on a parchment-lined baking sheet. Flatten the balls slightly. Chill in the refrigerator for 30 minutes.
Heat a few inches of canola oil in a wok or frying pan to 400°F. Fry the kafta, a few at a time, for 1 or 2 minutes, until golden brown. Transfer to a paper-towel-lined plate to drain and keep warm while you fry the remaining kafta.
Combine the garbanzos, garlic, tahini, lemon juice, and salt in a food processor and mix until well blended and creamy. With the machine still running, slowly add the boiling water and continue to blend until the hummus is light and fluffy, about another minute.
Scrape the hummus into a serving bowl and drizzle with the olive oil. Top with a sprinkle of paprika.
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