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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


  • Heavy Skillet
  • High Speed Blender or Food Processor


For the Hummus

For the Spiced Lamb


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.


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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