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

Units Scale

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)

Cook Mode Prevent your screen from going dark

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