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1
Special equipment: 12 wooden skewers soaked in water for 1 hour
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2
For the glaze: Whisk together the pomegranate molasses, honey, lemon juice, mustard and mint and season with salt and pepper.
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3
Let the glaze sit at room temperature for at least 30 minutes.
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4
For the kofte: Heat 2 tablespoons canola oil in a small saute pan over high heat.
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5
Add the onions and cook until soft, about 4 minutes.
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6
Add the garlic and cook for 30 seconds.
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7
Add the tomato paste, cumin, allspice and cayenne, and cook 1 minute more.
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8
Remove from the heat and let cool slightly.
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9
Cut the tuna into large chunks and add it to a food processor along with the cooled spice mixture, the 1/4 cup chopped parsley and lemon zest.
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10
Season with salt and pepper.
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11
Process until fairly smooth.
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12
Transfer to a bowl and chill for at least 1 hour.
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13
Preheat a charcoal grill to high heat using the direct heat method.
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14
Divide the tuna mixture into 12 equal portions and roll into footballs.
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15
Brush the koftes with some of the remaining oil and sprinkle with salt and pepper.
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16
Grill until golden brown and slightly charred on all sides and just cooked through, about 2 minutes per side.
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17
Reserve some of the glaze for serving, and then brush the koftes with some of the remaining glaze each time you turn.
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18
Transfer the skewers to a platter and mound some of the Spicy Hummus next to them.
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19
Drizzle the kebabs with more glaze and scatter the parsley leaves over the top.
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20
Put two-thirds of the chickpeas in a food processor along with the tahini, sesame oil, honey, garlic, chile, lemon juice, hot sauce if using and season with salt and pepper.
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21
Puree until almost smooth.
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22
With the machine running, drizzle in enough olive oil to make a smooth but thick puree.
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23
Transfer to a serving bowl.
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24
Put the remaining chickpeas in a bowl and mash coarsely with a potato masher.
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25
Spoon the mashed chickpeas on top of the puree.
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26
Drizzle with olive oil and scatter parsley leaves over the top.
