Spiced Lamb & Creamy Hummus
Silky homemade hummus topped with warm, aromatic ground lamb spiked with cumin and cinnamon. A restaurant-quality appetizer that's simple enough for a weeknight.
- Total time
- 30 min
- Servings
- 4
- Calories
- 420
- Protein
- 18g
Ingredients
- 2 15-oz cans canned chickpeas, drained and rinsed
- ¼ cup tahini (sesame paste)
- 3 tablespoons fresh lemon juice
- 2 cloves garlic cloves, peeled
- ¼ cup extra-virgin olive oil
- ¼ cup ice water
- ½ teaspoon kosher salt
- ¼ teaspoon ground cumin
- ½ lb ground lamb
- 2 tablespoons extra-virgin olive oil
- ½ onion medium yellow onion
- 2 cloves garlic cloves, peeled
- ¾ teaspoon ground cumin
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground coriander
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
- 1 tablespoon pomegranate molasses
- 2 tablespoons fresh pomegranate seeds
- 2 tablespoons fresh mint leaves, chopped
Instructions
- 1
Add the drained chickpeas, 0.25 cup tahini, 3 tablespoons fresh lemon juice, 2 peeled garlic cloves, 0.25 cup extra-virgin olive oil, 0.25 cup ice water, 0.5 teaspoon kosher salt, and 0.25 teaspoon ground cumin to a food processor. Pulse together until the mixture looks sandy, about 5-8 pulses.
- 2
Run the food processor continuously for 5-7 minutes, scraping down the sides halfway through with a rubber spatula. The hummus will transform from grainy to creamy, eventually becoming pale and fluffy. You're looking for a silky texture with no visible graininess — this takes patience, so don't skip this step.
- 3
Taste and adjust seasoning — add a pinch more salt, a squeeze of lemon juice, or a drizzle of olive oil as needed. Transfer to a shallow bowl and set aside.
- 4
Dice 0.5 medium yellow onion into 0.25-inch pieces so it cooks quickly and melds into the lamb. Peel and finely mince 2 garlic cloves. Measure out 0.75 teaspoon ground cumin, 0.25 teaspoon ground cinnamon, 0.25 teaspoon ground coriander, 0.25 teaspoon kosher salt, and 0.125 teaspoon black pepper into a small bowl.
- 5
Set a 10-inch skillet over medium-high heat and add 2 tablespoons extra-virgin olive oil. Let it heat for about 1 minute until it shimmers and moves freely across the pan.
- 6
Add 0.5 lb ground lamb to the hot oil and cook undisturbed for 2 minutes — you want the lamb to form a golden crust on the bottom rather than break apart immediately. Then use a wooden spoon to break the meat into small, pea-sized crumbles (this gives better texture than tiny bits). Cook for another 3-4 minutes, stirring occasionally, until the meat is mostly browned with no raw pink visible.
- 7
Add the diced onion to the lamb and stir well, scraping up any browned bits from the pan bottom — these are packed with flavor. Cook for 2-3 minutes until the onion becomes soft and translucent, stirring frequently.
- 8
Add the minced garlic and stir constantly for 30 seconds until fragrant. Pour in the spice mixture (cumin, cinnamon, coriander, salt, pepper) and stir to coat the lamb. Cook for 1 minute more — the spices should bloom and smell warm and aromatic.
- 9
Remove the skillet from heat and stir in 1 tablespoon pomegranate molasses — this adds a subtle sweet-tart note that cuts through the richness of the lamb.
- 10
Spoon the warm lamb mixture onto the center of the hummus bowl, creating a nest in the middle. Drizzle any oil from the lamb skillet over the top.
- 11
Scatter 2 tablespoons fresh pomegranate seeds and 2 tablespoons fresh chopped mint leaves over the lamb. Serve immediately with warm pita bread, raw vegetables (cucumber slices, radishes, bell peppers), or crackers.
Tools you’ll need
- food processor
- rubber spatula
- shallow serving bowl
- 10-inch skillet
- wooden spoon
- small bowl
- knife and cutting board
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