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Appetizer / Hummus with Lamb: A Delicious and Healthy Recipe

Hummus with Lamb: A Delicious and Healthy Recipe

July 19, 2025 by ChloeAppetizer

Hummus with Lamb: Prepare to experience a flavor explosion that will redefine your understanding of Middle Eastern cuisine! Forget everything you thought you knew about hummus because this isn’t just your average chickpea dip. We’re taking it to the next level with succulent, spiced lamb, creating a dish that’s both comforting and incredibly satisfying.

Hummus, with its roots stretching back centuries in the Middle East, has always been a staple, a symbol of hospitality and shared meals. But the addition of lamb elevates it to a truly special occasion dish. Think of it as a culinary hug, a warm embrace of textures and tastes that dance on your palate. The tender, savory lamb perfectly complements the creamy, earthy hummus, creating a symphony of flavors that will leave you craving more.

People adore this dish for its incredible versatility and depth of flavor. It’s perfect as an appetizer to impress your guests, a satisfying lunch, or even a light dinner. The combination of protein and healthy fats keeps you feeling full and energized, while the vibrant spices add a touch of exotic flair. Plus, let’s be honest, who can resist the allure of perfectly cooked lamb nestled atop a bed of creamy, homemade hummus with lamb? It’s a guaranteed crowd-pleaser that’s surprisingly easy to make. So, are you ready to embark on this culinary adventure with me? Let’s get cooking!

Hummus with Lamb this Recipe

Ingredients:

  • For the Hummus:
    • 1 (15-ounce) can chickpeas, drained and rinsed
    • 1/4 cup tahini
    • 1/4 cup lemon juice, freshly squeezed
    • 2 cloves garlic, minced
    • 2 tablespoons olive oil, plus more for drizzling
    • 1/4 teaspoon ground cumin
    • 1/4 teaspoon salt, or more to taste
    • 2-4 tablespoons ice water, to adjust consistency
  • For the Lamb Topping:
    • 1 pound ground lamb
    • 1 tablespoon olive oil
    • 1 medium onion, finely chopped
    • 2 cloves garlic, minced
    • 1 teaspoon ground cumin
    • 1 teaspoon smoked paprika
    • 1/2 teaspoon ground coriander
    • 1/4 teaspoon cayenne pepper (optional, for heat)
    • 1/4 cup chopped fresh parsley
    • Salt and black pepper to taste
  • For Serving:
    • Pita bread, warm
    • Olive oil, for drizzling
    • Fresh parsley, chopped, for garnish
    • Paprika, for garnish
    • Pine nuts, toasted (optional)
    • Cucumber slices (optional)
    • Tomato slices (optional)

Making the Hummus:

  1. Prepare the Chickpeas: Make sure your chickpeas are well-drained and rinsed. Rinsing them removes excess starch, which can make the hummus gummy. I like to even rub them between my hands to loosen the skins; this makes for an even smoother hummus, but it’s optional and takes a little extra time.
  2. Combine Ingredients: In a food processor, combine the drained and rinsed chickpeas, tahini, lemon juice, minced garlic, olive oil, cumin, and salt.
  3. Process Until Smooth: Process the mixture until it’s as smooth as possible. This might take a few minutes, and you’ll likely need to scrape down the sides of the food processor several times.
  4. Add Ice Water: With the food processor running, slowly drizzle in the ice water, one tablespoon at a time, until the hummus reaches your desired consistency. The ice water helps to create a light and fluffy texture. I usually use about 3 tablespoons, but you might need more or less depending on the chickpeas and tahini.
  5. Taste and Adjust: Taste the hummus and adjust the seasoning as needed. You might want to add more salt, lemon juice, or cumin to suit your preferences. Process again briefly to incorporate the adjustments.
  6. Set Aside: Once the hummus is smooth, creamy, and perfectly seasoned, set it aside while you prepare the lamb topping. You can also make the hummus ahead of time and store it in the refrigerator for up to 3 days.

Preparing the Lamb Topping:

  1. Brown the Lamb: Heat the olive oil in a large skillet over medium-high heat. Add the ground lamb and cook, breaking it up with a spoon, until it’s browned and cooked through. Drain off any excess grease.
  2. Sauté the Aromatics: Add the chopped onion to the skillet with the cooked lamb and cook until softened, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
  3. Add the Spices: Stir in the cumin, smoked paprika, coriander, and cayenne pepper (if using). Cook for about 30 seconds, stirring constantly, until the spices are fragrant. This helps to bloom the spices and release their flavors.
  4. Season and Finish: Season the lamb mixture with salt and black pepper to taste. Stir in the chopped fresh parsley.
  5. Keep Warm: Keep the lamb topping warm until you’re ready to assemble the hummus. You can cover the skillet and keep it on low heat, or transfer it to a bowl and cover it with foil.

Assembling the Hummus with Lamb:

  1. Spread the Hummus: Spread the hummus evenly onto a serving platter or individual plates. Use the back of a spoon to create a well in the center of the hummus.
  2. Top with Lamb: Spoon the warm lamb topping into the well in the center of the hummus.
  3. Garnish: Drizzle the hummus and lamb with olive oil. Sprinkle with fresh parsley and paprika. If desired, garnish with toasted pine nuts, cucumber slices, and tomato slices.
  4. Serve: Serve immediately with warm pita bread for dipping.

Tips for the Best Hummus:

  • Use High-Quality Tahini: The quality of your tahini will greatly affect the flavor of your hummus. Look for tahini that is smooth, creamy, and has a slightly nutty flavor. Avoid tahini that is bitter or overly thick.
  • Don’t Skip the Ice Water: The ice water is essential for creating a light and fluffy hummus. Add it slowly, one tablespoon at a time, until you reach your desired consistency.
  • Adjust the Seasoning: Taste the hummus and adjust the seasoning as needed. Don’t be afraid to add more salt, lemon juice, or cumin to suit your preferences.
  • Make it Ahead: Hummus can be made ahead of time and stored in the refrigerator for up to 3 days. Just be sure to cover it tightly to prevent it from drying out.

Variations:

  • Spicy Hummus: Add a pinch of cayenne pepper or a drizzle of hot sauce to the hummus for a spicy kick.
  • Roasted Red Pepper Hummus: Add a roasted red pepper to the food processor when making the hummus for a sweet and smoky flavor.
  • Sun-Dried Tomato Hummus: Add a handful of sun-dried tomatoes to the food processor when making the hummus for a tangy and savory flavor.
  • Different Meats: You can substitute the lamb with ground beef, chicken, or even chorizo.
  • Vegetarian Option: For a vegetarian option, skip the lamb and top the hummus with roasted vegetables like eggplant, zucchini, and bell peppers.
Serving Suggestions:
  • Appetizer: Serve hummus with lamb as an appetizer with warm pita bread, vegetables, and olives.
  • Lunch: Enjoy hummus with lamb as a light lunch with a side salad.
  • Dinner: Serve hummus with lamb as part of a Mediterranean-inspired dinner with grilled chicken or fish.
  • Party Food: Hummus with lamb is a great dish to bring to parties and gatherings. It’s always a crowd-pleaser!
Storing Leftovers:
  • Hummus: Store leftover hummus in an airtight container in the refrigerator for up to 3 days.
  • Lamb Topping: Store leftover lamb topping in an airtight container in the refrigerator for up to 3 days.
  • Reheating: Reheat the lamb topping in a skillet over medium heat until warmed through.

This Hummus with Lamb recipe is a delicious and satisfying dish that’s perfect for any occasion. The creamy hummus pairs perfectly with the savory lamb topping, and the fresh herbs and spices add a burst of flavor. I hope you enjoy making and eating this recipe as much as I do!

Hummus with Lamb

Conclusion:

And there you have it! This Hummus with Lamb recipe is so much more than just a snack; it’s a flavor explosion waiting to happen, and I truly believe it’s a must-try for anyone looking to elevate their appetizer game. The creamy, smooth hummus, the savory, spiced lamb, and the fresh, vibrant toppings create a symphony of textures and tastes that will leave you wanting more. It’s the perfect balance of comfort food and sophisticated cuisine, making it ideal for everything from casual gatherings to elegant dinner parties.

But why is this particular recipe so special? It’s the combination of simplicity and depth. The hummus itself is easy to make from scratch, and the lamb, while requiring a bit more attention, is incredibly rewarding. The spices we use are carefully selected to complement both the lamb and the hummus, creating a harmonious blend that’s both familiar and exciting. Plus, it’s incredibly versatile!

Serving Suggestions and Variations:

Don’t feel limited by the recipe as written. This Hummus with Lamb is a fantastic base for experimentation. Here are a few ideas to get you started:

* Pita Perfection: Serve it with warm pita bread, either cut into wedges or used to create mini sandwiches. Toasted pita chips also work wonderfully for dipping.
* Veggie Variety: Offer a selection of fresh vegetables like cucumber slices, carrot sticks, bell pepper strips, and celery for a healthy and colorful dipping option.
* Grain Bowl Goodness: Transform this into a complete meal by serving it over a bed of quinoa, couscous, or brown rice. Add some roasted vegetables like eggplant, zucchini, or sweet potatoes for extra flavor and nutrients.
* Spice It Up: If you like a little heat, add a pinch of cayenne pepper or a drizzle of hot sauce to the lamb while it’s cooking. You could also incorporate some chopped jalapeños into the hummus.
* Herb Heaven: Experiment with different herbs. Fresh mint, dill, or parsley can add a refreshing twist to the dish.
* Lemon Love: A squeeze of fresh lemon juice over the finished dish brightens the flavors and adds a touch of acidity.
* Nutty Notes: Sprinkle some toasted pine nuts or chopped almonds over the top for added crunch and a nutty flavor.
* Yogurt Dream: A dollop of Greek yogurt or labneh on top adds a creamy tanginess that complements the other flavors beautifully.

I’m confident that you’ll love this recipe as much as I do. It’s a crowd-pleaser, a conversation starter, and a guaranteed way to impress your friends and family. The beauty of this hummus with lamb recipe lies in its adaptability. Feel free to adjust the spices, toppings, and serving suggestions to suit your own taste preferences.

So, what are you waiting for? Gather your ingredients, put on some music, and get cooking! I promise you won’t regret it. Once you’ve tried it, I’d absolutely love to hear about your experience. Did you make any modifications? What were your favorite toppings? What did your friends and family think? Share your photos and stories in the comments below. I can’t wait to see what you create! Happy cooking!


Hummus with Lamb: A Delicious and Healthy Recipe

Creamy homemade hummus topped with savory spiced ground lamb. A delicious and flavorful Mediterranean-inspired dish perfect as an appetizer, lunch, or party food!

Prep Time20 minutes
Cook Time20 minutes
Total Time40
Category: Appetizer
Yield: 6-8 servings
Save This Recipe

Ingredients

  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1/4 cup tahini
  • 1/4 cup lemon juice, freshly squeezed
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil, plus more for drizzling
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon salt, or more to taste
  • 2-4 tablespoons ice water, to adjust consistency
  • 1 pound ground lamb
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 1/4 cup chopped fresh parsley
  • Salt and black pepper to taste
  • Pita bread, warm
  • Olive oil, for drizzling
  • Fresh parsley, chopped, for garnish
  • Paprika, for garnish
  • Pine nuts, toasted (optional)
  • Cucumber slices (optional)
  • Tomato slices (optional)

Instructions

  1. Prepare the Chickpeas: Make sure your chickpeas are well-drained and rinsed. Rinsing them removes excess starch, which can make the hummus gummy. You can rub them between your hands to loosen the skins for an even smoother hummus (optional).
  2. Combine Ingredients: In a food processor, combine the drained and rinsed chickpeas, tahini, lemon juice, minced garlic, olive oil, cumin, and salt.
  3. Process Until Smooth: Process the mixture until it’s as smooth as possible. This might take a few minutes, and you’ll likely need to scrape down the sides of the food processor several times.
  4. Add Ice Water: With the food processor running, slowly drizzle in the ice water, one tablespoon at a time, until the hummus reaches your desired consistency. The ice water helps to create a light and fluffy texture.
  5. Taste and Adjust: Taste the hummus and adjust the seasoning as needed. You might want to add more salt, lemon juice, or cumin to suit your preferences. Process again briefly to incorporate the adjustments.
  6. Set Aside: Once the hummus is smooth, creamy, and perfectly seasoned, set it aside while you prepare the lamb topping. You can also make the hummus ahead of time and store it in the refrigerator for up to 3 days.
  7. Brown the Lamb: Heat the olive oil in a large skillet over medium-high heat. Add the ground lamb and cook, breaking it up with a spoon, until it’s browned and cooked through. Drain off any excess grease.
  8. Sauté the Aromatics: Add the chopped onion to the skillet with the cooked lamb and cook until softened, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
  9. Add the Spices: Stir in the cumin, smoked paprika, coriander, and cayenne pepper (if using). Cook for about 30 seconds, stirring constantly, until the spices are fragrant. This helps to bloom the spices and release their flavors.
  10. Season and Finish: Season the lamb mixture with salt and black pepper to taste. Stir in the chopped fresh parsley.
  11. Keep Warm: Keep the lamb topping warm until you’re ready to assemble the hummus. You can cover the skillet and keep it on low heat, or transfer it to a bowl and cover it with foil.
  12. Spread the Hummus: Spread the hummus evenly onto a serving platter or individual plates. Use the back of a spoon to create a well in the center of the hummus.
  13. Top with Lamb: Spoon the warm lamb topping into the well in the center of the hummus.
  14. Garnish: Drizzle the hummus and lamb with olive oil. Sprinkle with fresh parsley and paprika. If desired, garnish with toasted pine nuts, cucumber slices, and tomato slices.
  15. Serve: Serve immediately with warm pita bread for dipping.

Notes

  • Use High-Quality Tahini: The quality of your tahini will greatly affect the flavor of your hummus. Look for tahini that is smooth, creamy, and has a slightly nutty flavor. Avoid tahini that is bitter or overly thick.
  • Don’t Skip the Ice Water: The ice water is essential for creating a light and fluffy hummus. Add it slowly, one tablespoon at a time, until you reach your desired consistency.
  • Adjust the Seasoning: Taste the hummus and adjust the seasoning as needed. Don’t be afraid to add more salt, lemon juice, or cumin to suit your preferences.
  • Make it Ahead: Hummus can be made ahead of time and stored in the refrigerator for up to 3 days. Just be sure to cover it tightly to prevent it from drying out.
  • Variations:
    • Spicy Hummus: Add a pinch of cayenne pepper or a drizzle of hot sauce to the hummus for a spicy kick.
    • Roasted Red Pepper Hummus: Add a roasted red pepper to the food processor when making the hummus for a sweet and smoky flavor.
    • Sun-Dried Tomato Hummus: Add a handful of sun-dried tomatoes to the food processor when making the hummus for a tangy and savory flavor.
    • Different Meats: You can substitute the lamb with ground beef, chicken, or even chorizo.
    • Vegetarian Option: For a vegetarian option, skip the lamb and top the hummus with roasted vegetables like eggplant, zucchini, and bell peppers.
  • Serving Suggestions:
    • Appetizer: Serve hummus with lamb as an appetizer with warm pita bread, vegetables, and olives.
    • Lunch: Enjoy hummus with lamb as a light lunch with a side salad.
    • Dinner: Serve hummus with lamb as part of a Mediterranean-inspired dinner with grilled chicken or fish.
    • Party Food: Hummus with lamb is a great dish to bring to parties and gatherings. It’s always a crowd-pleaser!
  • Storing Leftovers:
    • Hummus: Store leftover hummus in an airtight container in the refrigerator for up to 3 days.
    • Lamb Topping: Store leftover lamb topping in an airtight container in the refrigerator for up to 3 days.
    • Reheating: Reheat the lamb topping in a skillet over medium heat until warmed through.

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