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Lamb Hummus with Spiced Ground Lamb, Pomegranate Seeds, and Toasted Pine Nuts Recipe

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4 from 57 reviews

This Lamb Hummus recipe combines creamy, smooth homemade hummus with rich, spiced ground lamb cooked to perfection and topped with fresh herbs, toasted pine nuts, and juicy pomegranate seeds. Served with warm pita bread, it's a flavorful Middle Eastern-inspired dish perfect for sharing as an appetizer or a hearty snack.

Ingredients

Hummus

  • 30 ounces canned chickpeas (net weight), drained (reserve a couple tablespoons of aquafaba)
  • ¼ cup tahini
  • 2 ice cubes (or 2-4 tablespoons ice cold water)
  • 3 cloves garlic
  • 2 tablespoons lemon juice
  • 1 teaspoon salt
  • Freshly ground black pepper to taste
  • ¼ cup olive oil (plus more for drizzling)

Spiced Lamb

  • 1 tablespoon olive oil
  • 1 cup yellow onion, diced (one small/medium onion)
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • ¼ teaspoon ground cinnamon
  • 1 pound ground lamb
  • 2 tablespoons tomato paste
  • 1 teaspoon salt
  • Freshly cracked black pepper to taste
  • ¼ cup water

Garnishes

  • Fresh parsley or mint
  • Toasted pine nuts
  • Pomegranate seeds (arils)
  • Warm pita bread

Instructions

  1. Make the Hummus: Add drained chickpeas, tahini, ice cubes, garlic cloves, lemon juice, salt, and freshly ground black pepper into a large food processor or blender. Process until the mixture breaks down into a coarse paste, scraping down the sides as needed.
  2. Process to Creamy Consistency: With the processor running on low, gradually drizzle in ¼ cup olive oil. Continue blending until the hummus becomes smooth and creamy. If necessary, add reserved aquafaba or ice cold water one spoon at a time to achieve your desired creamy texture. Taste and adjust seasonings as needed. Set aside.
  3. Cook the Spiced Lamb: Heat olive oil in a large cast iron skillet or similar pan over medium-high heat. Add diced onion and cook 2-3 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
  4. Add Spices and Lamb: Stir in ground cumin, coriander, paprika, and cinnamon, allowing spices to bloom for maximum flavor. Add ground lamb, breaking up lumps, and cook until browned all over. Drain excess fat if needed. Season with salt and freshly cracked black pepper.
  5. Incorporate Tomato Paste: Make a well in the lamb, add tomato paste, and stir gently for 1-2 minutes until the paste darkens and integrates with the meat.
  6. Simmer: Pour in ¼ cup water, stir, bring to a simmer, then reduce heat to low. Let cook 5-8 minutes until thickened. Remove from heat.
  7. Assemble and Serve: Spread hummus on a serving plate or shallow bowl. Spoon spiced lamb mixture over the center. Drizzle with olive oil and garnish with fresh parsley or mint, toasted pine nuts, pomegranate seeds, and freshly ground black pepper. Serve warm with pita bread.

Notes

  • To achieve a creamier hummus, use the reserved aquafaba or ice cold water incrementally.
  • Spices can be adjusted to taste; increase cumin for more warmth.
  • Drain excess fat from the lamb for a less greasy dish.
  • Serve immediately for best flavor and texture or keep warm until ready to serve.
  • Warm pita bread complements the dish perfectly for scooping.

Find it online: https://recipethrive.com/lamb-hummus-with-spiced-ground-lamb-pomegranate-seeds-and-toasted-pine-nuts-recipe/