Spiced Lamb & Tahini Hummus
Creamy chickpea hummus topped with warm spiced lamb, a Middle Eastern mezze staple. Ready in 15 minutes with store-bought hummus or 20 with homemade.
- Total time
- 20 min
- Servings
- 6
- Calories
- 285
- Protein
- 12g
Ingredients
- 1.5 cans (15 oz each) canned chickpeas, drained
- ⅓ cup tahini (sesame paste)
- 3 tbsp lemon juice
- 1 clove garlic clove
- ¼ cup ice water
- 8 oz ground lamb
- 2 tbsp olive oil
- 1.5 tsp cumin, coriander, sumac, and black pepper (spice blend)
Instructions
- 1
Combine chickpeas, tahini, lemon juice, garlic, salt, and 0.25 cup ice water in a food processor.
- 2
Blend until completely smooth, ~2 minutes, scraping sides as needed. Add more water if too thick.
- 3
Transfer to a shallow bowl and use the back of a spoon to create a well in the center.
- 4
Heat olive oil in a large skillet over medium-high until shimmering, ~90 seconds.
- 5
Add ground lamb and cook, breaking up with a spoon, until browned, ~5 minutes. No pink remains.
- 6
Stir in cumin, coriander, sumac, and black pepper. Cook until fragrant, ~1 minute.
- 7
Spoon warm spiced lamb into the well of the hummus. Drizzle with olive oil. Serve warm.
Tools you’ll need
- food processor
- shallow serving bowl or plate
- 12-inch skillet
- wooden spoon
- measuring spoons and cups
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