Creamy Hummus with Spiced Lamb
Silky chickpea hummus topped with warm, aromatic spiced ground lamb and toasted pine nuts. A showstopping appetizer that tastes like a restaurant dish but comes together in under 30 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 545
- Protein
- 28g
Ingredients
- 1 can (15 oz) canned chickpeas, drained and rinsed
- ¼ cup tahini (sesame paste)
- 3 tablespoons fresh lemon juice
- 2 cloves garlic cloves
- ⅛ cup ice water
- 2 tablespoons extra-virgin olive oil
- ¾ teaspoon kosher salt
- ½ teaspoon ground cumin
- ¾ pound ground lamb
- 1 whole yellow onion, small
- 3 cloves garlic cloves
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon ground cumin
- ¾ teaspoon ground coriander
- ½ teaspoon sweet paprika
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon cayenne pepper
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup pine nuts
- ¼ cup fresh pomegranate arils (seeds)
- 3 tablespoons fresh parsley, finely chopped
- 1 tablespoon extra-virgin olive oil
Instructions
- 1
Add one drained 15-oz can of chickpeas, 0.25 cup tahini, 3 tablespoons fresh lemon juice, and 2 peeled garlic cloves to a food processor. Pulse several times to break down the chickpeas, then run the processor continuously for about 2-3 minutes. The mixture will look crumbly at first — this is normal.
- 2
While the processor runs, slowly drizzle in 0.125 cup of ice water through the feed tube. This gradually hydrates the hummus and incorporates air, making it creamy. Stop and scrape down the sides of the bowl with a rubber spatula as needed.
- 3
Process until the hummus is completely smooth and pale, about 3-4 minutes total. It should have the texture of soft butter — if it's too thick, add another tablespoon of ice water and process for 30 more seconds.
- 4
Add 2 tablespoons extra-virgin olive oil, 0.75 teaspoon kosher salt, and 0.5 teaspoon ground cumin. Pulse to combine. Taste and adjust salt and lemon juice to your preference — hummus should taste bright and well-seasoned. Transfer to a serving bowl and set aside.
- 5
While the hummus is processing, prepare the lamb topping. Dice 1 small yellow onion into 0.25-inch pieces and finely mince 3 garlic cloves. Keep them separate.
- 6
Set a 12-inch skillet over medium-high heat. Add 2 tablespoons extra-virgin olive oil and let it heat for 1 minute until shimmering. Add the diced onion and sauté, stirring occasionally, until it turns translucent and the edges begin to caramelize, about 4-5 minutes. You should hear a steady sizzle — if it's too quiet, increase the heat slightly.
- 7
Push the onion to the sides of the skillet, add the 0.75 pound ground lamb to the center, and break it up with a wooden spoon as it cooks. Crumble it into bite-sized pieces — don't stir it constantly, let it sit for 30 seconds between stirs so it browns. Cook until the lamb is cooked through and shows some golden-brown color, about 5-6 minutes. The meat should have no pink remaining.
- 8
Add the minced garlic to the lamb and onion mixture, and stir constantly for 30 seconds until fragrant. Then add 1 teaspoon ground cumin, 0.75 teaspoon ground coriander, 0.5 teaspoon sweet paprika, 0.25 teaspoon ground cinnamon, 0.125 teaspoon cayenne pepper, 0.5 teaspoon kosher salt, and 0.25 teaspoon black pepper. Stir well to coat the lamb evenly.
- 9
Cook the spiced lamb for 1 more minute, stirring frequently, until all the spices are toasted and the mixture smells deeply aromatic. You should notice the cumin and cinnamon aromas becoming more prominent.
- 10
While the lamb finishes, toast the pine nuts. Place 0.25 cup pine nuts in a small dry skillet over medium heat. Shake the pan frequently — they toast quickly and burn easily — until they turn light golden brown and smell nutty, about 3-4 minutes. Watch them constantly. Pour them onto a plate to cool slightly.
- 11
Spoon the warm spiced lamb mixture over the center of the hummus, leaving a 1-inch border of hummus visible around the edges. Drizzle the top of the lamb with 1 tablespoon extra-virgin olive oil.
- 12
Scatter the toasted pine nuts over the lamb, then sprinkle 0.25 cup fresh pomegranate arils and 3 tablespoons finely chopped fresh parsley across the top. Serve immediately while the lamb is still warm, with pita bread or crispy flatbread on the side for scooping.
Tools you’ll need
- food processor
- rubber spatula
- 12-inch skillet
- wooden spoon
- small dry skillet
- serving bowl
- instant-read thermometer (optional, for checking lamb doneness)
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