Spicy Lamb Hummus with Harissa & Pine Nuts
Spicy Lamb Hummus with Harissa & Pine Nuts
Ingredients
For the Hummus
- 1 chickpeas, 15-ounce can, drained and rinsed
- 1/2 cup tahini
- 1/4 cup fresh lemon juice
- 2 garlic, cloves, peeled
- 1/4 cup extra virgin olive oil, plus 2 tablespoons for serving
- 1 tablespoon harissa paste, (adjust to taste for desired spice level)
- 1/2 teaspoon kosher salt
- 2 tablespoons cold water, or more, as needed
For the Topping
- 1/2 pound ground lamb, lean
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon cayenne pepper, (optional, for extra heat)
- 2 tablespoons pine nuts
- 1 tablespoon za'atar
- 2 tablespoons fresh parsley, chopped, for garnish (optional)
Instructions
- 1
In a small, dry skillet over medium-low heat, toast the pine nuts for 3 to 5 minutes, stirring frequently, until lightly golden and fragrant. Be careful not to burn them. Remove from heat and set aside.
⏱️ 5 min - 2
In a medium skillet, cook the ground lamb over medium-high heat, breaking it up with a spoon, until thoroughly browned and cooked through, about 8-10 minutes. Drain any excess fat. Stir in the ground cumin, ground coriander, smoked paprika, and cayenne pepper (if using). Cook for 1 minute more, stirring constantly, until the spices are fragrant. Remove from heat and set aside.
⏱️ 12 min•🌡️ medium-high - 3
Combine the drained and rinsed chickpeas, 1/2 cup tahini, 1/4 cup fresh lemon juice, 2 peeled garlic cloves, 1/4 cup extra virgin olive oil, 1 tablespoon harissa paste, and 1/2 teaspoon kosher salt in the bowl of a food processor.
⏱️ 2 min - 4
Process the mixture for 1 to 2 minutes, scraping down the sides of the bowl as needed, until mostly smooth. With the food processor running, gradually add 2 tablespoons of cold water (or more, 1 tablespoon at a time) until the hummus reaches your desired creamy consistency.
⏱️ 3 min - 5
Taste the hummus and adjust seasoning if necessary, adding more salt, lemon juice, or harissa to your preference.
⏱️ 1 min - 6
Transfer the hummus to a serving bowl. Using the back of a spoon, create a slight well or swirl in the center.
⏱️ 1 min - 7
Drizzle the remaining 2 tablespoons of extra virgin olive oil over the top. Generously spoon the spiced ground lamb over the hummus. Sprinkle with 1 tablespoon za'atar and the toasted pine nuts. Garnish with chopped fresh parsley, if desired.
⏱️ 1 min - 8
Serve immediately with warm pita bread, fresh vegetables, or as part of a mezze platter. Leftover hummus can be stored in an airtight container in the refrigerator for up to 3 days, and the lamb separately for up to 4 days.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Lamb Hummus with Harissa & Pine Nuts
Ingredients
For the Hummus
- 1 chickpeas, 15-ounce can, drained and rinsed
- 1/2 cup tahini
- 1/4 cup fresh lemon juice
- 2 garlic, cloves, peeled
- 1/4 cup extra virgin olive oil, plus 2 tablespoons for serving
- 1 tablespoon harissa paste, (adjust to taste for desired spice level)
- 1/2 teaspoon kosher salt
- 2 tablespoons cold water, or more, as needed
For the Topping
- 1/2 pound ground lamb, lean
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon cayenne pepper, (optional, for extra heat)
- 2 tablespoons pine nuts
- 1 tablespoon za'atar
- 2 tablespoons fresh parsley, chopped, for garnish (optional)
Instructions
- 1
In a small, dry skillet over medium-low heat, toast the pine nuts for 3 to 5 minutes, stirring frequently, until lightly golden and fragrant. Be careful not to burn them. Remove from heat and set aside.
⏱️ 5 min - 2
In a medium skillet, cook the ground lamb over medium-high heat, breaking it up with a spoon, until thoroughly browned and cooked through, about 8-10 minutes. Drain any excess fat. Stir in the ground cumin, ground coriander, smoked paprika, and cayenne pepper (if using). Cook for 1 minute more, stirring constantly, until the spices are fragrant. Remove from heat and set aside.
⏱️ 12 min•🌡️ medium-high - 3
Combine the drained and rinsed chickpeas, 1/2 cup tahini, 1/4 cup fresh lemon juice, 2 peeled garlic cloves, 1/4 cup extra virgin olive oil, 1 tablespoon harissa paste, and 1/2 teaspoon kosher salt in the bowl of a food processor.
⏱️ 2 min - 4
Process the mixture for 1 to 2 minutes, scraping down the sides of the bowl as needed, until mostly smooth. With the food processor running, gradually add 2 tablespoons of cold water (or more, 1 tablespoon at a time) until the hummus reaches your desired creamy consistency.
⏱️ 3 min - 5
Taste the hummus and adjust seasoning if necessary, adding more salt, lemon juice, or harissa to your preference.
⏱️ 1 min - 6
Transfer the hummus to a serving bowl. Using the back of a spoon, create a slight well or swirl in the center.
⏱️ 1 min - 7
Drizzle the remaining 2 tablespoons of extra virgin olive oil over the top. Generously spoon the spiced ground lamb over the hummus. Sprinkle with 1 tablespoon za'atar and the toasted pine nuts. Garnish with chopped fresh parsley, if desired.
⏱️ 1 min - 8
Serve immediately with warm pita bread, fresh vegetables, or as part of a mezze platter. Leftover hummus can be stored in an airtight container in the refrigerator for up to 3 days, and the lamb separately for up to 4 days.
⏱️ 1 min