Easy 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, garlicky hummus. Traditionally found in the Middle East, this comforting dish makes an excellent appetizer or light meal.
Jump to RecipeMy 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.
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
- 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 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.
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.
Looking for More Delicious Recipes to Try?
- Spicy Lamb Burgers
- Turkey Kofta Kebabs with Gluten Free Flatbread
- Delicata & Burrata Salad with Dukkah
Did you make this recipe? Be sure to leave a comment and star rating below (⭐⭐⭐⭐⭐) and post a picture and tag us on Instagram using the hashtags #agirldefloured #deflouredrecipes! Thank you!
Easy Hummus with Spiced Ground Lamb
Equipment
- Heavy Skillet
- High Speed Blender or Food Processor
Ingredients
For the 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
For the Spiced Lamb
- 1 pound ground lamb or minced lamb
- 1 onion chopped
- 4 cloves of garlic minced
- 1 tablespoon ground cumin
- 1 tablespoon ground sumac or lemon zest
- 1 teaspoon ground coriander
- 1 teaspoon ground paprika smoked or hot
- 1/2 teaspoon ground cinnamon
- sea salt & black pepper to taste
- 4 flatbreads or pita breads warmed and cut into triangles
- 1/4 cup pomegranate arils for garnish
- 1/4 cup micro cilantro or chopped cilantro leaves for garnish
- zest from one lemon for garnish
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
Thank you for helping support my small business! A Girl Defloured earns revenue in a few different ways; I have occasional sponsored post and I also earn an affiliate commission on the sales of products I link to— there are a few of those links in this post. The only items that I feature are those that I use on a regular basis and that I truly love. I earn a small commission on your purchase, but you don’t pay any more than retail price. This allows me to share my recipes with you!