This hummus with lamb worked well not only visually, but tasted great with the lemon chile and herb sauce that tops this. I also picked up some fresh Sangak bread from a local Middle Eastern bakery, but feel free to use warm pita or pita chips. Enjoy!

  • 4 cups hummus (See Note 1)
  • 1 lb ground lamb (See Note 2)
  • 1 tsp ground allspice
  • 1 tsp za'atar spice blend (See Note 3)
  • 1/2 tsp cinnamon
  • 1/4 tsp black pepper
  • 1/4 tsp white pepper
  • 1/8 tsp ground nutmeg
  • 1 tbsp white wine vinegar
  • 2 tbsp chopped fresh mint
  • 2 tbsp chopped flat leaf parsley
  • 1 tsp kosher salt
  • 1 tbsp butter
  • 1 tsp olive oil
  • 1/4 cup pine nuts
Lemon Herb Sauce
  • 1/4 cup chopped flat leaf parsley
  • 1 jalapeño seeded and finely chopped
  • 4 tbsp fresh lemon juice
  • 2 tbsp white wine vinegar
  • 2 garlic cloves minced
  • 1/4 tsp kosher salt
  • 1/8 tsp red pepper flakes
  1. Add all the ingredients besides the hummus, butter and oil in a bowl and mix thoroughly by hand. Cover and allow to marinate in the refrigerator for 30 minutes.
  2. In a small bowl mix together the lemon herb sauce ingredients and set aside to marinate.
  3. In a small pan lightly toast the pine nuts until golden brown and season with kosher salt. Set aside.
  4. Over medium-high heat in a large skillet or cast iron pan melt the butter and oil. Add the meat mixture and brown and break up into small bits until cooke through, several minutes.
  5. Using a large spoon scoop up some of the plain hummus and divide evenly over serving plates. Press down in center of hummus with spoon and rotate plate and spoon in opposite directions to swirl. Repeat with second hummus (Cilantro Jalapeño Hummus) if using and top with cooked meat mixture.
  6. Spoon the lemon herb sauce on top and sprinkle the pine nuts and any reserved chickpeas (optional) for garnish. Serve with warm pita, pita chips or any Middle Eastern flatbread.

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