Creamy, homemade hummus serves as the base for tender, aromatic spiced lamb and toasted pine nuts in this luxurious Middle Eastern dish. Finished with fresh parsley and a generous drizzle of olive oil, this Hummus with Spiced Lamb and Pine Nuts is a mezze platter centerpiece that delivers bold flavor, rich texture, and true comfort in every bite.
Why You’ll Love This Recipe
This dish elevates traditional hummus into a hearty and elegant appetizer or light main course. The contrast of smooth, cool hummus with warm, savory lamb and the crunch of pine nuts creates a deeply satisfying experience. It’s ideal for entertaining, easy to prepare ahead, and versatile enough to serve with bread, vegetables, or grains.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Hummus:
1 1/2 cups cooked chickpeas (or 1 can, drained and rinsed)
1/4 cup tahini
2 tablespoons fresh lemon juice
1 small garlic clove
1/4 teaspoon ground cumin
Salt to taste
2–4 tablespoons cold water
2 tablespoons extra virgin olive oil (plus more for drizzling)
For the Lamb Topping:
200g lamb (leg or shoulder), cut into small cubes
1 tablespoon olive oil
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
Salt and black pepper to taste
2 tablespoons pine nuts
Fresh parsley, chopped (for garnish)
Directions
- Prepare the hummus: In a food processor, combine chickpeas, tahini, lemon juice, garlic, cumin, and salt. Blend until partially smooth.
- Add cold water, one tablespoon at a time, and continue blending until the hummus is creamy and silky.
- Blend in olive oil, then adjust seasoning as needed. Set aside.
- Cook the lamb: In a small skillet, heat 1 tablespoon of olive oil over medium heat. Add lamb cubes and season with allspice, cinnamon, salt, and black pepper. Sauté until browned and cooked through, about 6–8 minutes.
- Toast the pine nuts: Push lamb to one side of the skillet or remove briefly. Toast pine nuts in the same pan for 1–2 minutes, stirring often, until golden.
- Assemble: Spoon hummus onto a serving dish and use the back of a spoon to create a well in the center.
- Fill the center with the warm lamb and pine nuts. Drizzle with additional olive oil.
- Garnish with fresh parsley and serve with warm pita or flatbread.
Servings and timing
Servings: 4 as an appetizer, 2 as a main
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Variations
- Ground Lamb: Use ground lamb instead of cubes for a quicker topping.
- Beef Substitute: Replace lamb with beef if preferred.
- Spicy Version: Add a pinch of cayenne or Aleppo pepper to the lamb.
- Vegan Option: Skip the lamb and top the hummus with sautéed mushrooms and pine nuts.
- Herbed Yogurt: Serve with a side of herbed yogurt sauce for added richness.
- Smoky Twist: Add smoked paprika to the hummus or lamb for deeper flavor.
Storage/Reheating
Storage: Store leftover hummus and lamb separately in airtight containers.
- Hummus will keep for up to 5 days in the refrigerator.
- Lamb and pine nuts can be stored for 2–3 days.
Reheating: Reheat lamb gently in a skillet over low heat until warm. Stir before topping freshly plated hummus.
Freezing: Hummus freezes well for up to 2 months; thaw overnight in the fridge and stir before using. Lamb is best enjoyed fresh.
FAQs
Can I use canned chickpeas for the hummus?
Yes, canned chickpeas are convenient and work well. Rinse and drain thoroughly before use.
Do I need to peel chickpeas for smoother hummus?
It’s optional, but peeling can result in a creamier texture. Alternatively, blend thoroughly with enough cold water.
What cut of lamb works best?
Tender cuts like leg or shoulder work well. Trim excess fat for best texture.
Can I use ground lamb instead of cubes?
Yes, ground lamb cooks faster and evenly distributes over the hummus.
How do I make this dish ahead of time?
Prepare the hummus and lamb separately up to one day in advance. Reheat the lamb and assemble just before serving.
Is this recipe gluten-free?
Yes, the dish itself is gluten-free. Serve with gluten-free bread or vegetables for dipping.
What can I use instead of pine nuts?
Slivered almonds, pistachios, or sunflower seeds can be used if pine nuts aren’t available.
Can I serve this warm or cold?
Hummus is typically served at room temperature. The lamb topping should be warm for best contrast and flavor.
What herbs pair well with this dish?
Fresh parsley, mint, or cilantro complement the spices in the lamb and the richness of the hummus.
What sides go well with this recipe?
Serve with warm pita, fresh vegetable sticks, olives, or a chopped cucumber-tomato salad.
Conclusion
Hummus with Spiced Lamb and Pine Nuts is a flavorful and elegant twist on a traditional favorite. This dish brings together creamy, homemade hummus with savory lamb and crunchy pine nuts for a mezze that’s as impressive as it is satisfying. Perfect for gatherings or a special meal at home, it highlights the richness of Middle Eastern cuisine with every bite.
Print
Hummus with Spiced Lamb and Pine Nuts
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Blending, Sautéing
- Cuisine: Middle Eastern
- Diet: Halal
Description
Creamy, silky hummus topped with tender spiced lamb, toasted pine nuts, fresh parsley, and a drizzle of olive oil—a rich and savory Middle Eastern mezze that’s perfect for scooping with warm pita.
Ingredients
- For the Hummus:
- 1 1/2 cups cooked chickpeas (or 1 can, drained and rinsed)
- 1/4 cup tahini
- 2 tablespoons fresh lemon juice
- 1 small garlic clove
- 1/4 teaspoon ground cumin
- Salt to taste
- 2–4 tablespoons cold water
- 2 tablespoons extra virgin olive oil (plus more for drizzling)
- For the Lamb Topping:
- 200g lamb (leg or shoulder), cut into small cubes
- 1 tablespoon olive oil
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- Salt and black pepper to taste
- 2 tablespoons pine nuts
- Fresh parsley, chopped (for garnish)
Instructions
- To make the hummus, blend chickpeas, tahini, lemon juice, garlic, cumin, and salt in a food processor. Slowly add cold water, one tablespoon at a time, until the hummus becomes smooth and creamy. Finish by blending in the olive oil. Set aside.
- In a small skillet, heat 1 tablespoon olive oil over medium heat. Add the lamb cubes and season with allspice, cinnamon, salt, and pepper. Sauté until browned and cooked through, about 6–8 minutes.
- In the same skillet, toast pine nuts until golden, 1–2 minutes. Watch closely to prevent burning.
- Spoon the hummus onto a serving plate and create a well in the center. Top with warm spiced lamb, toasted pine nuts, and a drizzle of olive oil.
- Garnish with chopped parsley and serve immediately with warm pita or flatbread.
Notes
- For smoother hummus, peel the chickpeas before blending.
- Use ground lamb as an alternative to cubed meat for faster cooking.
- Pairs well with pickled vegetables and olives on a mezze platter.
Nutrition
- Serving Size: 1 portion (with pita not included)
- Calories: 310
- Sugar: 1g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 35mg
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