Easy Hummus with Spiced Ground Lamb
You’ll love this easy recipe for hummus with ground lamb. The lamb, fragrant with cumin, coriander, cinnamon, and sumac, has such wonderful, warm flavors. It perfectly compliments the smooth, garlicky hummus. Traditionally found in the Middle East, this comforting dish makes an excellent appetizer or light meal.
Equipment
- Heavy Skillet
- High Speed Blender or Food Processor
Ingredients
For the Hummus
- 15 oz. can of chickpeas (garbanzo beans) drained but reserve the liquid
- Reserved liquid from the can aquafaba, about 1/4 cup
- 1/4 cup tahini
- 1/4 cup good quality extra virgin olive oil
- 2 tablespoons lemon juice about half a lemon
- 2 fat cloves of garlic roughly chopped
- big pinch of ground cumin to taste
- big pinch of salt to taste
For the Spiced Lamb
- 1 pound ground lamb or minced lamb
- 1 onion chopped
- 4 cloves of garlic minced
- 1 tablespoon ground cumin
- 1 tablespoon ground sumac or lemon zest
- 1 teaspoon ground coriander
- 1 teaspoon ground paprika smoked or hot
- 1/2 teaspoon ground cinnamon
- sea salt & black pepper to taste
- 4 flatbreads or pita breads warmed and cut into triangles
- 1/4 cup pomegranate arils for garnish
- 1/4 cup micro cilantro or chopped cilantro leaves for garnish
- zest from one lemon for garnish
Instructions
Make the Hummus
- Put the drained chickpeas, tahini, olive oil, lemon juice, garlic, and cumin in a blender. Pulse to blend. Add some of the reserved aquafaba to help smooth everything out. I usually start with 1/4 cup of the liquid, adding more as needed.
- Blend on the highest speed until the hummus is totally smooth. Taste for seasoning and add salt to taste, and additional cumin, if desired.
Make the Lamb
- Heat a large skillet over medium high. Add the lamb, onion and garlic, breaking up the lamb with a spatula as it cooks. Continue cook the lamb until it’s no longer pink. If it’s very fatty, drain off all but about 1 tablespoon.
- Stir in the cumin, sumac (or lemon zest), coriander, paprika and cinnamon. Taste for seasoning and add salt and pepper to taste. Spoon the lamb over the prepared hummus. Top with pomegranate arils, lemon zest, and micro cilantro. Serve with warm flatbread.
Nutrition
Serving: 1portionCalories: 588kcalCarbohydrates: 46gProtein: 25gFat: 35gSaturated Fat: 10gPolyunsaturated Fat: 6gMonounsaturated Fat: 16gCholesterol: 55mgSodium: 257mgPotassium: 535mgFiber: 7gSugar: 4gVitamin A: 204IUVitamin C: 5mgCalcium: 115mgIron: 5mg
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