Imagine a dish that combines the creamy, velvety smoothness of authentic hummus with the rich, savory flavor of perfectly seasoned ground lamb - a culinary masterpiece that transforms an ordinary appetizer into an extraordinary gastronomic experience. This Middle Eastern-inspired recipe is not just a meal, but a journey through vibrant flavors and traditional cooking techniques that will transport you straight to the bustling markets of the Levant.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 1 can (15 oz) chickpeas, drained
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 2 cloves garlic
- 1/4 cup olive oil
- 1 pound ground lamb
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Drain the chickpeas thoroughly and pat them dry with paper towels to ensure a creamy texture.
- In a food processor, combine the drained chickpeas, tahini, lemon juice, minced garlic, 2 tablespoons of olive oil, salt, and a pinch of ground cumin. Blend until smooth and creamy, scraping down the sides as needed.
- Heat the remaining olive oil in a large skillet over medium-high heat. Add the ground lamb and break it up with a wooden spoon.
- Season the lamb with cumin, salt, and pepper. Cook for 8-10 minutes, stirring occasionally, until the meat is fully browned and no pink remains.
- Transfer the hummus to a serving platter, creating a smooth, even layer with the back of a spoon.
- Spread the hot, seasoned ground lamb evenly over the top of the hummus.
- Garnish with a drizzle of additional olive oil, a sprinkle of extra cumin, and optional chopped fresh parsley or pine nuts if desired.
- Serve immediately with warm pita bread or fresh vegetable crudités for dipping.
Tips
- Ensure your chickpeas are completely dry before blending to achieve the smoothest, most luxurious hummus texture possible.
- Use high-quality olive oil - it makes a significant difference in the overall flavor profile of your dish.
- When cooking the lamb, resist the urge to constantly stir. Allow it to develop a nice golden-brown crust for maximum flavor.
- For an extra layer of authenticity, toast your cumin seeds before grinding them for a more intense, aromatic spice profile.
- Let the hummus come to room temperature before topping with the hot lamb to prevent cooling and maintain the ideal serving temperature.
- If you want to elevate the presentation, use the back of a spoon to create beautiful swirls in the hummus before adding the lamb.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 15g
Protein: 30g
Fat: 32g
Saturated Fat: 12g
Cholesterol: 90mg
