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side angle and up close shot of hummus topped with spiced ground lamb.
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5 from 3 votes

Hummus with Spiced Ground Lamb

Creamy hummus is topped with warm, spiced lamb, lots of fresh herbs and bright lemon for a deliciously satisfying hummus dish that could be a meal in itself! Serve this juicy, aromatic ground lamb with hummus as an appetizer or as the main meal with a side salad.
Prep Time12 mins
Cook Time10 mins
Course: Appetizer, Entree
Cuisine: Middle Eastern
Servings: 6

Ingredients

For the Hummus

  • 1 can chickpeas
  • 2/3 cup tahini
  • 2 cloves garlic chopped
  • 1-2 zest & juice lemons
  • 1 teaspoon cumin
  • kosher salt
  • pepper
  • 2 tablespoons extra virgin olive oil
  • 2-4 tablespoons ice cold water until desired consistency is reached

For the Spiced Lamb

  • 1 tablespoon of olive oil
  • 3 cloves of garlic
  • 1 tablespoon Smoked Paprika
  • 1 tablespoon Cumin
  • 1 teaspoon Sumac
  • 1 teaspoon Urfa Chili
  • 1 teaspoon Coriander
  • ½ teaspoon Cinnamon
  • ½ teaspoon Cloves
  • ½ teaspoon Cardamom
  • ½ teaspoon Nutmeg
  • 1 teaspoon of salt
  • ½ teaspoon black pepper
  • 1 pound of lamb

For the Hummus Toppings

  • ¼ cup Fresh Herbs such as parsley mint and/or dill, chopped
  • 1 tablespoon of Currants
  • 1 tablespoon of Pine Nuts
  • ¼ cup of thinly sliced radishes optional
  • 1 lemon juiced
  • Flaky seas salt to taste
  • Freshly ground black pepper to taste

Instructions

For the Hummus

  • Combine the chickpeas, tahini, lemon juice, garlic, cumin, and salt in the bowl of a food processor.
  • With the motor running, slowly drizzle in the olive oil and blend until smooth. Add the ice cold water until the desired consistency is reached.
  • Taste and adjust seasoning as needed, adding more olive oil, lemon juice, garlic, cumin or salt as needed. I like mine extra garlicky and lemony! Ready-made hummus will keep in the fridge up to 5 days until you're ready to use.

For the Spiced Lamb

  • Heat the 1 tablespoon of oil in a skillet over medium heat. Add the minced garlic and all the spices until fragrant, 1-2 minutes. Add the lam and cook it, breaking it up as it cooks, until it's evenly browned and cooked through, about 8-10 minutes.

To Assemble the Spiced Lamb with Hummus Dish

  • Spread hummus on a shallow bowl or dish, making a slight indent in the middle. Spoon the warm lamb over the center of the hummus and scatter with currants, pine, fresh herbs, thinly sliced radishes and squeeze fresh lemon juice over all. Add salt & pepper to taste.

Notes

  • The ground lamb can be subsisted with for another type of ground meat such as ground chicken, beef or turkey, although it won’t have the same flavor. I use grass-fed, pasture raised lamb.
  • The secret to really, really, really good hummus is the tahini. If you’re making your way, quality matters! Get the good stuff.
  • The hummus should be served room temp (or even warmed up in the oven) but never ice cold straight from the fridge.
  • Play around with different topping ideas. If it’s a flavor that goes with hummus and lamb, it can be in this dish.
  • Don’t forget to toast your pine nuts. Or all your nuts always for that matter.