To make the koftas, add the minced beef, onion, garlic, olives, ras el hanout, origanum, lemon juice and egg to a bowl, season well with salt and pepper and mix thoroughly.
Using your hands, shape the beef mixture into balls a bit smaller than the size of golf balls. The mixture should make around 20 koftas.
To help firm up the meatballs, put them on a plate, cover and place in the fridge until needed.
In the meantime, add all the hummus ingredients to a food processor/blender and blend until smooth and well combined. Taste and adjust the seasoning to your taste.
Lightly brush olive oil on the koftas and grill in a frying pan, turning occasionally until cooked through and brown on all sides, about 6 minutes.
Make the salad by whisking together the pomegranate molasses, olive oil and lemon zest in a bowl until well combined. Toss in the sliced exotic tomatoes and pomegranate rubies and season with salt and freshly ground black pepper.
Spoon the hummus onto a platter or individual plates and top with the golden koftas and pomegranate salad.
Garnish with fresh basil and baby herb leaves, drizzle olive oil over the top and serve with hot naan or pita bread.
Toast the sesame seeds in a pan over a medium heat, stirring occasionally until they become golden brown. Be careful, sesame seeds burn easily. Remove and allow to cool.
Add the sesame seeds to a food processor/blender, start by using 2 tablespoons of olive oil and blend into a smooth paste. Pour in more olive oil if needed to reach the consistency of a paste.
The tahini paste can be stored in the refrigerator in an airtight container for several months.