Easy Hummus with Ground Lamb Mince

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Hummus with Ground Lamb Mince

You’ll love this easy recipe for hummus with ground lamb. The lamb, fragrant with cumin, coriander, cinnamon, and sumac, has such wonderful, warm flavors. It perfectly compliments the smooth, garlicy hummus. Traditionally found in the Middle East, this comforting dish makes an excellent appetizer or light meal.

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Hummus with Ground Lamb Mince

My Super Duper Easy Recipe for Hummus

I love hummus and we make it often at our house. But I’m definitely not a purist. I’ve never cooked chickpeas (garbanzo beans) to make hummus, I always start with canned beans. I usually keep several cans in the pantry for the inevitable snack attack, so I can whip up a batch whenever hunger strikes. I consider hummus to be a healthy snack, especially when it’s used as a dip for veggies. Here’s how I make my hummus. Using a high speed blender will give you the smoothest results.

Ingredients for Basic Hummus

  • 15 oz. can of chickpeas/garbanzo beans, drained but reserve the liquid
  • Reserved liquid from the can (aquafaba), about 1/4 cup
  • 1/4 cup tahini
  • 1/4 cup good quality extra virgin olive oil
  • 2 tablespoons lemon juice, about half a lemon
  • 2 fat cloves of garlic, roughly chopped
  • big pinch of ground cumin, to taste
  • big pinch of salt, to taste

Instructions

Put the drained chickpeas, tahini, olive oil, lemon juice, garlic, and cumin in a blender. Pulse to blend. Add some of the reserved aquafaba to help smooth everything out. I usually start with 1/4 cup of the liquid, adding more as needed. Blend on the highest speed until the hummus is totally smooth. Taste for seasoning and add salt to taste, and additional cumin, if desired.

Hummus with Ground Lamb Mince

How to Make the Most Delicious Spiced Ground Lamb

I am a huge fan of lamb. When I was a kid we almost always had a freezer full of it. Whether it’s succulent chops, tender roast leg, or a flavorful, falling-off-the-bone shank, I love it all. Ground lamb is no exception. Weeknight friendly, and yet totally flavorful, it’s a good “entry level” choice for those who are not quite sure if lamb is for them. Lamb, and ground lamb especially, holds up well to bold spices like cumin, sumac, cinnamon, paprika, and coriander. When paired with the rich, whipped hummus, it’s totally out of this world.

Ingredients for Spiced Ground Lamb

  • ground lamb (or minced lamb)
  • chopped onion & garlic
  • ground cumin, coriander, cinnamon, paprika (smoked or hot) and sumac (or lemon zest)
  • sea salt & black pepper, to taste

Instructions

  1. Heat a large skillet over medium high. Add the lamb, onion and garlic, breaking up the lamb with a spatula as it cooks. Continue cook the lamb until it’s no longer pink. If it’s very fatty, drain off all but about 1 tablespoon.
  2. Stir in the spices. Taste for seasoning and add salt and pepper to taste. Spoon the lamb over the prepared hummus. Top with pomegranate arils, lemon zest, and micro cilantro. Serve with warm flatbread.
Hummus with Ground Lamb Mince

This easy recipe for hummus with spiced ground lamb is perfect for holiday celebrations and dinner parties. We serve it as an appetizer, but it also makes an excellent light meal, especially when served with a salad and gluten-free flatbread.

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Hummus with Ground Lamb Mince

Easy Hummus with Spiced Ground Lamb

Alison Needham
You’ll love this easy recipe for hummus with ground lamb. The lamb, fragrant with cumin, coriander, cinnamon, and sumac, has such wonderful, warm flavors. It perfectly compliments the smooth, garlicy hummus. Traditionally found in the Middle East, this comforting dish makes an excellent appetizer or light meal.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 6 servings
Calories 588 kcal

Equipment

  • Heavy Skillet
  • High Speed Blender or Food Processor

Ingredients
  

For the Hummus

For the Spiced Lamb

Instructions
 

Make the Hummus

  • Put the drained chickpeas, tahini, olive oil, lemon juice, garlic, and cumin in a blender. Pulse to blend. Add some of the reserved aquafaba to help smooth everything out. I usually start with 1/4 cup of the liquid, adding more as needed.
  • Blend on the highest speed until the hummus is totally smooth. Taste for seasoning and add salt to taste, and additional cumin, if desired.

Make the Lamb

  • Heat a large skillet over medium high. Add the lamb, onion and garlic, breaking up the lamb with a spatula as it cooks. Continue cook the lamb until it’s no longer pink. If it’s very fatty, drain off all but about 1 tablespoon.
  • Stir in the cumin, sumac (or lemon zest), coriander, paprika and cinnamon. Taste for seasoning and add salt and pepper to taste. Spoon the lamb over the prepared hummus. Top with pomegranate arils, lemon zest, and micro cilantro. Serve with warm flatbread.

Nutrition

Serving: 1portionCalories: 588kcalCarbohydrates: 46gProtein: 25gFat: 35gSaturated Fat: 10gPolyunsaturated Fat: 6gMonounsaturated Fat: 16gCholesterol: 55mgSodium: 257mgPotassium: 535mgFiber: 7gSugar: 4gVitamin A: 204IUVitamin C: 5mgCalcium: 115mgIron: 5mg
Keyword Hummus with Spiced Ground Lamb
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