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I know I’m very partial to lamb – but how tasty does this look?????? I want to eat it right NOW. My version of Lamb with Hummus – I’m sure it’s probably not traditional…
…but then I wasn’t going for that (BTW hardly EVER going for that!) – I was going for what tastes goooood. And this tastes goooood.
The lamb mince is flavoured by a fragrant spice mix – all of which I think you probably have in your pantry already. Add some pine nuts, tomatoes & fresh herbs and dinner is on the table.
I serve it with a dollop of sour cream & my Soft Parmesan Flatbread (No Yeast). This flatbread is super simple and it only takes 20 mins!
The only thing I will mention – once the lamb is ready to eat, then eat! Because it’s mince/ground meat it will get cold pretty fast if you leave it!
Lamb with Hummus
Lamb with Hummus - easy spiced lamb with creamy hummus
- 500 g lamb mince/ground lamb
- 1 tbsp ghee plus extra to serve if needed
- 1/2 medium red onion finely chopped
- 1 tsp powdered garlic
- 1 tsp allspice
- 1 1/2 tsp ground cumin
- 1 1/2 tsp ground coriander seeds
- pinch of fine salt
- 3 tbsp pine nuts
- juice of 1 large lemon
- 1/3 cup fresh coriander leaves
- 1/3 cup fresh italian parsley leaves
- 250 g cherry tomatoes - quartered
- flatbread & sour cream to serve
- 2 x 400 g canned chickpeas (2 tins) 1 drained/1 drained & liquid reserved
- 1 tbsp olive oil
- 1/3 cup tahini
- 1/4 tsp ground coriander
- 1/4 tsp ground cumin
- juice of 1 large lemon
- salt to taste
Remove the skins from the chickpeas (see notes)
Add chickpeas, tahini, olive oil, ground cumin, ground coriander and most of the lemon juice to the bowl of a food processor and blend - it won't be smooth at this point
Scrape down the sides of the processor bowl, then add 1 tbsp of reserved chickpea water then blend until the mix becomes smooth - adding more chickpea water and remaining lemon juice as needed for smoothness and taste, then set aside (see notes)
Add the garlic powder, allspice, ground cumin, ground coriander seeds & salt to the lamb mince & combine well using your hands
In a large pan, heat ghee over medium heat and fry onion for 1 min, then turn heat up to high and add lamb to pan, breaking up the mince and frying until almost cooked through
Add pine nuts to pan & continue to fry until lamb is cooked through and pine nuts are slightly coloured. Add lemon juice to pan & then remove from heat (see notes)
Place a swirl of hummus on each plate, top with lamb mixture, scatter with fresh herbs and cherry tomato quarters, then spoon over pan juices
Serve immediately with flatbread & sour cream if using
I have found the easiest way to remove the skins from the chickpeas is to put them in a bowl and cover them really well with water, then rub the chickpeas lightly between your hands and the skins will rise to the surface which you can then skim/pour off.
If you reach the end of step 3 for the lamb, and would like a bit more "sauce" you can always add some more ghee to the hot pan.
I actually heat the hummus slightly before I plate it up - that's the way we like to eat it. Warm or cold, it's up to you!
This dish would be great scaled down to make a starter/appetizer.
*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*