Spiced Lamb Hummus
Creamy chickpea hummus topped with warm spiced ground lamb, tahini, and a drizzle of olive oil. A Middle Eastern dip that works for appetizers, snacks, or a light lunch with pita.
- Total time
- 12 min
- Servings
- 6
- Calories
- 285
- Protein
- 12g
Ingredients
- 1 15-oz can canned chickpeas, drained and rinsed
- 3 tbsp tahini
- 1 whole lemon (juiced)
- ½ lb ground lamb
- 4 tbsp olive oil
- ½ tsp each ground cumin, coriander, and black pepper
Instructions
- 1
Pulse chickpeas, tahini, lemon juice, 2 tbsp olive oil, and 1/4 cup water in a food processor until smooth, 2–3 minutes.
- 2
Transfer hummus to a shallow serving bowl. Season with salt and pepper.
- 3
Heat 2 tbsp olive oil in a skillet over medium-high until shimmering, ~90 seconds.
- 4
Add lamb, breaking up with a spoon, until browned and no pink remains, ~5 minutes.
- 5
Stir in cumin, coriander, and black pepper. Cook until fragrant, ~30 seconds.
- 6
Spoon warm lamb mixture onto hummus center. Drizzle with a little extra olive oil if desired.
- 7
Serve immediately with warm pita bread.
Tools you’ll need
- food processor
- 10-inch skillet
- spoon
- shallow serving bowl
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