How to make Quick and Easy Hummus with Spicy Lamb by Cafe Mint and Food Thinkers

tahini

🥗Healthier: sunflower seed butter

💰Cheaper: peanut butter

Sunflower seed butter is nut-free and less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

ground lamb

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner and lower in calories.

pita bread

🥗Healthier: whole wheat pita

💰Cheaper: tortillas

Whole wheat pita offers more fiber, while tortillas are often less expensive.

Soak chickpeas overnight and cook until soft, separating the liquid.

Add tahini to the food processor.

Add a tablespoon of chopped garlic and blend.

Add lemon juice and blend until a thick paste forms.

Add roughly 4 cups of chickpeas and process, adding liquid to achieve a smooth paste.

Season with salt, black pepper, and a pinch of ground cumin.

Slowly emulsify by adding olive oil until creamy.

In a skillet, heat 2-3 tablespoons of olive oil and add finely chopped onion, cooking until softened.

Add 3-4 cloves of chopped garlic and then add ground lamb, cooking until browned.

Season with a tablespoon of ground black pepper, a tablespoon of ground cumin, a teaspoon of dried mint, and a tablespoon of paprika.

Simmer for about half an hour until the mixture thickens.

Add a sprinkle of pine nuts and a pinch of Lebanese spice mix.

Stir in pomegranate molasses and let simmer until the juices come out.

Serve hummus topped with the lamb mixture, sprinkle with sumac, and garnish with parsley and pine nuts.

Serve with toasted Turkish bread and zata.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens