Hummus with Ground Lamb
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
6 people
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Calories
420 kcal
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Cuisine
Mediterranean
Hummus with Ground Lamb
Description
Hummus with Ground Lamb starts by creating a creamy hummus using chickpeas blended until powdery then combined with tahini, freshly squeezed lemon juice, garlic cloves, and kosher salt. Water is gradually added to achieve a light, smooth consistency. The hummus delivers a mild, creamy foundation.
The ground lamb topping is cooked in olive oil with finely diced onion and a blend of warming spices including cumin, coriander, paprika, cinnamon, black pepper, and salt, sautéed until browned and fully cooked. This results in a savory, spiced meat layer that complements the hummus beneath.
The assembled dish is garnished with halved cherry tomatoes, diced cucumber, small diced red onion, crumbled feta, lemon juice, salt, pepper, sumac or paprika, and finely chopped fresh herbs such as parsley, mint, and chives. A final drizzle of olive oil enriches the plate. This combination balances creamy, tangy, fresh, and savory elements suitable for serving with freshly baked pita chips as an appetizer or light meal.
Ingredients
- 1 ounce can chickpeas drained and peeled
- ½ cup tahini
- 2-3 tablespoons lemon juice more as needed, freshly squeezed
- 2-3 small cloves garlic
- ¾ teaspoon kosher salt or more to taste
For the Topping
- 1½ cups cherry tomato halved
- 4 cucumber diced same size as tomatoes, Persian
- ¼ red onion small dice, medium
- ½ lemon juiced
- ½ cup feta cheese crumbled
- salt freshly ground
- black pepper freshly ground
- sumac or paprika
- 1-2 cups ground lamb recipe below, seasoned
- 1-2 tablespoons herbs or a mix of parsley, mint, and chives, finely chopped
For the Lamb
- 8 ounces ground lamb New Zealand grass-fed
- ½ yellow onion finely diced
- 1 tablespoon olive oil
- ½ teaspoon cumin powder
- ½ teaspoon coriander powder
- ½ teaspoon paprika powder
- ⅛ teaspoon cinnamon powder
- ¼ teaspoon black pepper
- 1 teaspoon salt
Instructions
For the Hummus:
- In a food processor, blend the chickpeas by themselves for 1 minute until powdery clumps form. Scrape down the sides and blend again until everything is the same consistency. Add the tahini, lemon juice, garlic and salt and blend until smooth. With the machine running, drizzle in 1 tablespoon of water at a time, until you get a very smooth, light and creamy mixture. Taste and adjust seasonings, adding more salt, garlic or lemon if needed.
For the Lamb:
- In a medium cast iron skillet, heat the oil over medium high heat. Add onion and cook until translucent. Increase the heat to high, add ground lamb, spices and salt. Cook, breaking up the lamb into small pieces, until browned and cooked through (5-6 minutes).
- To serve, top the hummus with all the toppings sprinkled over the top, drizzle with olive oil and serve with freshly baked pita chips.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 420 kcal
% Daily Value*
| Calories | 420kcal | 21% |
| Carbohydrates | 30g | 10% |
| Protein | 19g | 38% |
| Fat | 27g | 42% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 39mg | 13% |
| Sodium | 862mg | 36% |
| Potassium | 581mg | 12% |
| Fiber | 8g | 32% |
| Sugar | 6g | 12% |
| Vitamin A | 450IU | 9% |
| Vitamin C | 20mg | 22% |
| Calcium | 154mg | 15% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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