Lamb & Cumin Hummus
Creamy chickpea hummus topped with warm spiced ground lamb and a drizzle of olive oil. A show-stopping Middle Eastern dip ready in 12 minutes.
- Total time
- 12 min
- Servings
- 6
- Calories
- 285
- Protein
- 12g
Ingredients
- 1.5 cans (15 oz each) canned chickpeas, drained and rinsed
- ¼ cup tahini (sesame paste)
- 3 tbsp lemon juice
- ½ lb ground lamb
- 1.5 tsp cumin
- ¼ cup olive oil, divided
Instructions
- 1
Add chickpeas, tahini, lemon juice, 2 tbsp olive oil, 1 tsp salt, and 1/4 tsp black pepper to a food processor.
- 2
Blend until smooth and creamy, ~2 minutes. If too thick, add water 1 tbsp at a time.
- 3
Transfer hummus to a serving bowl and use the back of a spoon to make a shallow well in the center.
- 4
Heat remaining 2 tbsp olive oil in a skillet over medium-high until shimmering, ~90 seconds.
- 5
Add ground lamb with cumin and cook, breaking up meat with a spoon, until browned, ~5 minutes.
- 6
Season with salt and pepper to taste. Spoon warm lamb mixture into the well on top of hummus.
- 7
Serve immediately with pita or vegetables.
Tools you’ll need
- food processor
- serving bowl
- 10-inch skillet
- wooden spoon
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