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Delicious Creamy Hummus with Spiced Lamb and Pine Nuts

creamy hummus with spiced lamb and pine nuts - featured image
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A rich and comforting creamy hummus topped with spiced lamb and toasted pine nuts, perfect for quick lunches, snacks, or entertaining guests.

Ingredients

Scale
  • 15 oz (425 g) canned chickpeas, drained and rinsed
  • 3 tablespoons tahini
  • 3 tablespoons fresh lemon juice
  • 2 cloves garlic, minced
  • 3 tablespoons extra virgin olive oil
  • 3–4 tablespoons ice water
  • 1 teaspoon salt
  • ½ teaspoon ground cumin
  • 8 oz (225 g) ground lamb
  • ½ small onion, finely chopped
  • 1 clove garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon smoked paprika
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon red chili flakes (optional)
  • Salt and pepper, to taste
  • 1 tablespoon olive oil (for cooking lamb)
  • 3 tablespoons pine nuts, toasted
  • 2 tablespoons fresh parsley, chopped
  • Olive oil drizzle (optional)
  • Sumac sprinkle (optional)

Instructions

  1. In a food processor, combine drained chickpeas, tahini, lemon juice, minced garlic, olive oil, salt, and ½ teaspoon ground cumin. Pulse for about 1 minute until mixture starts to come together.
  2. With the processor running, slowly drizzle in 3-4 tablespoons of ice water until the hummus is smooth but thick enough to hold its shape (about 2-3 minutes blending).
  3. Taste and adjust seasoning with more salt, lemon juice, or garlic if needed.
  4. Heat 1 tablespoon olive oil in a non-stick skillet over medium heat. Add chopped onions and cook for about 3 minutes until translucent.
  5. Add minced garlic, 1 teaspoon ground cumin, ground coriander, smoked paprika, cinnamon, and chili flakes. Stir for 30 seconds to release aromas.
  6. Add ground lamb, breaking it up with a spatula. Cook for 7-8 minutes until browned and cooked through. Season with salt and pepper to taste.
  7. Toast pine nuts in a dry skillet over medium-low heat, stirring frequently, until golden and fragrant (about 3 minutes).
  8. Spoon hummus onto a serving dish, spread slightly. Top with spiced lamb, sprinkle toasted pine nuts and chopped parsley. Drizzle olive oil and sprinkle sumac if desired.
  9. Serve immediately or refrigerate up to 2 days. Bring to room temperature before serving.

Notes

Add ice water slowly while blending for ultra-smooth hummus. Do not overcrowd pan when cooking lamb to allow proper browning. Toast pine nuts carefully to avoid burning. Rinse canned chickpeas well to avoid canned taste. Can substitute lamb with spiced chickpeas or mushrooms for vegetarian version. Store leftovers in airtight container up to 2 days; reheat lamb gently and bring hummus to room temperature before serving.

Nutrition

Keywords: hummus, spiced lamb, pine nuts, creamy hummus, Middle Eastern, quick recipe, easy snack, gluten-free, dairy-free option

Find it online: https://blairrecipes.com/delicious-creamy-hummus-with-spiced-lamb-and-pine-nuts-recipe-guide/