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Irresistible Hummus with Spiced Lamb and Pine Nuts

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A creamy classic hummus topped with savory spiced lamb and crunchy toasted pine nuts, perfect for a flavorful Middle Eastern-inspired appetizer or snack.

Ingredients

Scale
  • 1 can (15 oz / 425 g) chickpeas, drained and rinsed (or 1.5 cups cooked chickpeas)
  • 1/4 cup (60 ml) fresh lemon juice (about 1 large lemon)
  • 1/4 cup (60 ml) well-stirred tahini
  • 1 small garlic clove, minced
  • 2 tablespoons (30 ml) extra-virgin olive oil
  • 1/2 teaspoon ground cumin
  • Salt to taste
  • 2–4 tablespoons (30–60 ml) cold water, as needed for creamy texture
  • 8 oz (225 g) ground lamb (lean but flavorful cuts)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon smoked paprika
  • Salt and black pepper, to taste
  • 2 tablespoons (30 ml) olive oil
  • 1/4 cup (30 g) pine nuts, toasted
  • Fresh parsley, chopped (for garnish)
  • Extra olive oil, for drizzling
  • Optional: a sprinkle of sumac or chili flakes for some zing

Instructions

  1. Make the Hummus Base: In your food processor, combine the drained chickpeas, tahini, lemon juice, minced garlic, cumin, and salt. Pulse for about 30 seconds to start breaking down the chickpeas.
  2. Add Olive Oil and Water: While the processor is running, slowly drizzle in olive oil and add cold water a tablespoon at a time until the hummus reaches your desired creamy consistency. This usually takes about 1-2 minutes of processing. Stop and scrape down the sides as needed. The texture should be silky and smooth, not gritty.
  3. Adjust Seasoning: Taste and add more salt or lemon juice as needed. Set hummus aside in a serving bowl.
  4. Prepare the Spiced Lamb: Heat olive oil in a non-stick skillet over medium heat. Add the chopped onion and sauté for about 5 minutes until soft and translucent.
  5. Add Garlic and Spices: Stir in minced garlic, cumin, coriander, cinnamon, and smoked paprika. Cook for another 1 minute until fragrant, but be careful not to burn the garlic.
  6. Cook the Lamb: Add ground lamb to the skillet, breaking it up with a wooden spoon. Cook for 8-10 minutes until browned and cooked through, stirring occasionally. Season with salt and pepper to taste.
  7. Toast the Pine Nuts: In a dry small pan over medium heat, toast pine nuts for 2-3 minutes until golden, tossing frequently to avoid burning. Remove from heat immediately.
  8. Assemble the Dish: Spoon the spiced lamb evenly over the hummus. Scatter toasted pine nuts and chopped parsley on top. Finish with a drizzle of olive oil and optional sprinkle of sumac or chili flakes for extra zing.
  9. Serve immediately with warm pita bread, fresh veggies, or as part of a mezze spread.

Notes

If hummus feels thick, add extra water or olive oil while blending. Keep lamb moving in the pan to brown evenly and stay juicy. Toast pine nuts last minute to avoid burning. Make hummus a day ahead for better flavor and add lamb topping just before serving.

Nutrition

Keywords: hummus, spiced lamb, pine nuts, Middle Eastern, appetizer, easy recipe, creamy hummus, lamb topping

Find it online: https://tempotaste.com/irresistible-hummus-with-spiced-lamb-and-pine-nuts-easy-recipe-guide/