Growing up in a Greek-American household, hummus was always served plain and simple – just chickpeas, tahini, and olive oil. It wasn’t until I visited my friend’s Lebanese restaurant that I discovered how adding spiced ground lamb could change everything. Her version had me wondering why I’d stuck to basic hummus all those years.
Now when I make hummus at home, I often top it with warm, seasoned lamb. It turns a regular appetizer into a filling main dish, and my kids actually ask for seconds of something made with chickpeas – which still surprises me every time. The combination just works, like it was meant to be this way all along.
Ingredient Substitutions
Ground lamb can be substituted with ground beef or ground turkey for a different flavor profile or to accommodate dietary preferences. Ground beef will provide a similar richness, while turkey offers a leaner option. Adjust cooking time slightly as needed, as turkey may cook faster than lamb. Clarified butter can be replaced with olive oil or ghee for a dairy-free alternative, maintaining the dish’s rich flavor while potentially reducing saturated fat content. Use the same amount of oil as butter called for in the recipe. Store-bought hummus can be swapped with homemade chickpea puree for a fresher taste and control over ingredients. Blend cooked chickpeas with tahini, lemon juice, garlic, and olive oil to achieve a similar consistency to store-bought hummus. This substitution allows for customization of flavors and sodium content.
| Preparation Time | 10-15 minutes |
| Cooking Time | 25-35 minutes |
| Total Time | 35-50 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1800-2000
- Protein: 80-90 g
- Fat: 150-160 g
- Carbohydrates: 150-160 g
Ingredients
For the lamb:
- 1 lb ground lamb (preferably 80/20 for flavor)
- 1/2 tsp nutmeg
- 1/4 cup toasted pine nuts
- 1 diced onion (finely diced for even cooking)
- 1/4 cup clarified butter
- 1 tsp ground allspice
- 1 tsp cinnamon (I use McCormick spices)
For serving:
- pomegranate seeds (optional, for a burst of color and tartness)
- 2 cups hummus (store-bought for convenience)
- fresh parsley (roughly chopped)
- pita bread (warmed or toasted)
Step 1: Sauté Onions
Start by melting clarified butter in a hot pan until fully melted.
Once the butter is sizzling, add diced onions to the pan.
Sprinkle with salt and pepper to facilitate quicker cooking and flavor development.
Cook the onions until they become translucent and aromatic.
Step 2: Cook the Ground Lamb
With the onions prepared, add ground lamb to the same pan.
Cook it thoroughly until it is fully browned.
As the lamb browns, season generously with a Lebanese spice mix, incorporating cinnamon, nutmeg, and ground allspice that will infuse the meat with a warm, aromatic flavor.
Step 3: Prepare the Serving Platter
While the lamb is cooking, spread a generous layer of hummus evenly on a flat platter.
This will serve as the creamy base for your dish, providing a smooth backdrop to the robust flavors of the seasoned lamb.
Step 4: Toast and Mix Pine Nuts
Preheat your oven to 350°F (175°C) and place pine nuts on a baking sheet.
Toast them for approximately 7 to 9 minutes, or until they become fragrant and lightly golden.
Once toasted, stir the pine nuts into the cooked lamb, adding a nutty, crunchy element to the dish.
Step 5: Assemble the Dish
Carefully drizzle the lamb and pine nut mixture over the hummus layer on your platter, distributing evenly to ensure each bite is deliciously flavorful.
For a finishing touch, optionally garnish with pomegranate seeds for a pop of color and sweetness, or fresh parsley for a hint of freshness.
Step 6: Serve and Enjoy
Serve this enticing dish with warm pita bread or crunchy crackers on the side, allowing guests to scoop up the deliciously layered flavors.
Enjoy this vibrant, Middle-Eastern inspired meal!
