Recipe Index

Ingredients

• HUMMUS:
• 15- ounce can chickpeas, drained
• 1/4 cup ice water
• 2 to 3 garlic cloves
• 1 1/2 tablespoons lemon juice
• 3 tablespoons tahini
• 3 tablespoons extra virgin olive oil
• 1/4 to 1/2 teaspoon salt
• LAMB:
• 12 ounces lamb shoulder, cubed small
• 1 to 2 tablespoons olive oil
• 1/2 teaspoon allspice
• 1/2 teaspoon cumin
• 1/2 teaspoon coriander
• 1/2 teaspoon salt
• 1/2 teaspoon paprika
• 1/4 teaspoon black pepper
• 1/4 teaspoon cardamom
• 1/4 teaspoon sumac
• 1/4 teaspoon onion powder
• FOR ASSEMBLY:
• fried pine nuts, according to taste
• mint, according to taste
• parsley, according to taste
• red onion, according to taste
• pita bread, according to taste

Method

1. Toss the cubed lamb in a small bowl with the olive oil, allspice, cumin, coriander, salt, paprika, black pepper, cardamom, sumac and onion powder until evenly coated.
2. Sear the lamb in a skillet over medium-high heat with a small drizzle of olive oil for 7 to 9 minutes, until browned all around and cooked through in the center, then take it off the heat and set it aside.
3. Blend the chickpeas, ice water, garlic, lemon juice, tahini, olive oil and salt in a food processor for a few minutes, until completely smooth and very fluffy, checking the consistency as you go. Taste and adjust the salt.
4. Spread the hummus in a wide, deep bowl in a circular motion and pile the warm lamb cubes in the center.
5. Garnish the bowl with fried pine nuts, mint, parsley and red onion, and serve it with pita bread for scooping.

Prep: 30 min · Cook: 10 min · Total: 40 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data