Description
A creamy bed of smooth hummus topped with tender spiced lamb bites, toasted pine nuts, and fresh herbs, served with warm grilled flatbread for dipping—Middle Eastern comfort in every bite.
Ingredients
Units
Scale
- 1 can (15 oz) chickpeas, drained
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 garlic clove
- 3 tablespoons olive oil (plus more for drizzling)
- Salt to taste
- 1/4 cup cold water
- 1/2 lb lamb shoulder or sirloin, diced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon ground allspice
- 1/4 teaspoon cayenne (optional)
- Salt and pepper to taste
- 2 tablespoons pine nuts, toasted
- 1/4 small red onion, thinly sliced
- 2 tablespoons chopped fresh parsley or mint
- Smoked paprika for garnish
- Grilled flatbread, for serving
Instructions
- In a food processor, blend chickpeas, tahini, lemon juice, garlic, and olive oil until smooth. Add cold water gradually to reach a creamy consistency. Season with salt.
- Heat olive oil in a skillet over medium heat. Sauté diced lamb with cumin, allspice, cayenne, salt, and pepper for 6–8 minutes, until browned and cooked through.
- Spread hummus on a shallow plate or bowl using the back of a spoon to create swirls.
- Top with hot lamb, toasted pine nuts, sliced onion, chopped herbs, and a drizzle of olive oil.
- Sprinkle with smoked paprika and serve with warm grilled flatbread.
Notes
- Use pre-cooked or canned chickpeas to save time.
- Adjust spices to your heat preference.
- Great for entertaining or as part of a mezze spread.
Nutrition
- Serving Size: 1 plate with flatbread
- Calories: 430
- Sugar: 3g
- Sodium: 380mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 45mg
