Mix the lemon juice, oil, paprika, cinnamon and salt.
Mix the artichoke hearts, chickpeas, 3 tbsp of lemon oil and salt, spread on a baking tray lined with baking paper.
Approx. 40 mins. in the centre of an oven preheated to 200°C.
Puree the chickpeas, artichoke hearts and ¾ of the lemon oil, season with salt.
Heat the oil in a frying pan, season the meat, fry for approx. 2 mins. on each side, leave to rest for approx. 5 mins. Serve the meat with the chickpeas and hummus. Drizzle with the remainder of the lemon oil.