Hummus with Ground Lamb
Total Time
20 minutes
Prep Time
10 minutes
Cook Time
10 minutes
Rating
5 out of 5 stars
(5)
Ingredients
6 servings
- 1 15-ounce can garbanzo beans drained and peeled
- 1/2 cup tahini
- 2-3 tablespoons freshly squeezed lemon juice (more as needed)
- 2-3 small cloves garlic
- 3/4 teaspoon kosher salt (or more to taste)
- 1½ cups cherry tomatoes (halved)
- 4 Persian cucumbers (diced same size as tomatoes)
- 1/4 medium red onion (small dice)
- 1/2 lemon (juiced)
- 1/2 cup crumbled feta
- Salt and freshly ground black pepper
- Sumac or paprika
- 1-2 cups Seasoned Ground Lamb (recipe below)
- 1-2 tablespoons finely chopped herbs (or a mix of parsley, mint, and chives)
- 8 ounces New Zealand Grass-fed Ground Lamb
- 1/2 yellow onion (finely diced)
- 1 tbsp olive oil
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 1/2 tsp paprika powder
- 1/8 tsp cinnamon powder
- 1/4 tsp black pepper
- 1 tsp salt
How would you rate this recipe?
Preparation
Step 1
For the Hummus:
Step 2
In a food processor, blend the chickpeas by themselves for 1 minute until powdery clumps form. Scrape down the sides and blend again until everything is the same consistency. Add the tahini, lemon juice, garlic and salt and blend until smooth. With the machine running, drizzle in 1 tablespoon of water at a time, until you get a very smooth, light and creamy mixture. Taste and adjust seasonings, adding more salt, garlic or lemon if needed.
Step 3
For the Lamb:
Step 4
In a medium cast iron skillet, heat the oil over medium high heat. Add onion and cook until translucent. Increase the heat to high, add ground lamb, spices and salt. Cook, breaking up the lamb into small pieces, until browned and cooked through (5-6 minutes).
Step 5
To serve, top the hummus with all the toppings sprinkled over the top, drizzle with olive oil and serve with freshly baked pita chips.
Step 6
Save recipe for the next time?
