Hummus with Spiced Lamb

This dish tops silky, homemade hummus with a savory topping of ground lamb browned with warm baharat spices, pine nuts, and butter — a popular Levantine presentation that turns simple chickpea dip into a hearty appetizer or light main course.

By YumYum Editorial · Mediterranean

Prep: 15 min · Cook: 15 min · Total: 30 min · Serves 6

Ingredients

• 2 (15 oz) cans chickpeas, drained (liquid reserved)
• 1/3 cup tahini
• 3 tbsp lemon juice
• 2 cloves garlic
• 1/2 tsp ground cumin
• 1/2 lb ground lamb
• 2 tbsp butter
• 2 tbsp pine nuts
• 1 tsp ground allspice
• 1/2 tsp ground cinnamon
• 1/4 tsp cayenne pepper
• 2 tbsp olive oil, for serving
• 2 tbsp chopped fresh parsley

Instructions

1. Blend chickpeas, tahini, lemon juice, garlic, and cumin in a food processor, adding reserved chickpea liquid a little at a time until smooth and creamy.
2. Taste the hummus and adjust salt and lemon juice as needed; spread it onto a wide, shallow serving plate.
3. Heat butter in a skillet over medium heat and toast the pine nuts until golden, about 2 minutes; remove and set aside.
4. In the same skillet, brown the ground lamb, breaking it into small crumbles, about 6-8 minutes.
5. Stir in allspice, cinnamon, and cayenne, cooking 1 more minute until fragrant.
6. Season the lamb with salt to taste.
7. Spoon the hot spiced lamb over the center of the hummus.
8. Scatter the toasted pine nuts and parsley on top, drizzle with olive oil, and serve immediately with warm pita.