In a food processor, blend chickpeas, lemon juice, garlic and tahini until smooth. Continue to blend while adding the canola oil.
Pass through a sieve to give the hummus a smooth texture. Cover with glad wrap and keep at room temperature until needed.
Pre-heat oven grill.
Strip the rosemary leaves off the sprig leaving 1cm of leaves at the top of the stem – these are the skewers.
Feed the lamb pieces and vegetables onto the rosemary skewers, leaving 4cm at the end so you can pick them up easily.
Place the lamb and vegetable brochettes in a baking tray greased with a little canola oil. Put under the grill until the lamb is cooked. Heat the rice and place onto dinner plates, top with two brochettes and a dollop of hummus.