Spiced Lamb Hummus recipe

Oh, Spiced Lamb Hummus, where have you been all my life? Seriously, this isn’t just your average hummus. It’s hummus elevated to a whole new level of deliciousness. The creamy, smooth, and nutty base of classic hummus is already a winner, but then you add this layer of warm, richly spiced lamb – it’s pure culinary magic. My first encounter with this decadent dip was at a small, bustling Mediterranean restaurant. I was looking for something a little more exciting than the usual hummus appetizer, and the description of “Spiced Lamb Hummus” caught my eye. From the first bite, I was hooked. The combination of the cool, velvety hummus with the savory, aromatic lamb was an absolute revelation. It was both comforting and sophisticated, perfect for sharing with friends or indulging in as a satisfying snack. Since that day, I’ve been determined to recreate that restaurant-quality experience at home, and after countless attempts (and happy taste testers!), I can confidently say this recipe nails it. This Spiced Lamb Hummus is not just a dip; it’s an experience. It’s perfect for impressing guests, adding a touch of luxury to a weeknight meal, or simply treating yourself to something truly special. Get ready to transform your hummus game forever!

Ingredients

The key to truly exceptional Spiced Lamb Hummus lies in the quality and balance of its ingredients. We’re building layers of flavor, starting with the foundational hummus and then adding a vibrant, aromatic lamb topping. Here’s a breakdown of what you’ll need for each component:

For the Creamy Hummus:

• 1 (15-ounce) can Chickpeas (Garbanzo Beans): Opt for good quality canned chickpeas. You’ll be draining and rinsing them, but the initial quality affects the overall flavor. Look for chickpeas that are plump and uniform in size. Dried chickpeas can also be used, but require soaking and cooking beforehand.
• 1/4 cup Tahini: Tahini is a paste made from ground sesame seeds and is essential for authentic hummus flavor. Choose a good quality tahini that is smooth, creamy, and slightly runny. Stir well before measuring, as the oil tends to separate. Brands vary in bitterness; some prefer Lebanese or Israeli tahini for a milder taste.
• 1/4 cup Fresh Lemon Juice: Freshly squeezed lemon juice is crucial for the bright, tangy flavor of hummus. Avoid bottled lemon juice, which can lack the same vibrancy. One large lemon should yield about 1/4 cup of juice.
• 2-3 cloves Garlic: Garlic adds pungency and depth of flavor. Use fresh garlic cloves, and adjust the quantity to your preference. For a milder garlic flavor, you can roast the garlic cloves before adding them to the hummus.
• 1/4 cup Ice Water: Ice water is the secret ingredient for achieving incredibly smooth and creamy hummus. It helps to lighten the texture and create an emulsion.
• 2 tablespoons Extra Virgin Olive Oil: High-quality extra virgin olive oil is used both in the hummus and for drizzling on top. It adds richness, flavor, and healthy fats.
• 1/2 teaspoon Ground Cumin: Cumin adds a warm, earthy note to the hummus.
• 1/2 teaspoon Salt: Salt enhances the flavors of all the ingredients. Adjust to taste.
• Pinch of Paprika (Optional): A pinch of paprika, either sweet or smoked, can add a subtle color and flavor nuance to the hummus base.

For the Spiced Lamb Topping:

• 1 pound Ground Lamb: Ground lamb provides a rich, savory, and slightly gamey flavor that pairs beautifully with hummus. Look for ground lamb with a moderate fat content (around 15-20%) for flavor and tenderness. You can also use lamb shoulder and grind it yourself for even fresher flavor.
• 1 tablespoon Extra Virgin Olive Oil: Used for sautéing the lamb and spices.
• 1 medium Yellow Onion: Diced yellow onion adds sweetness and aromatic depth to the lamb topping.
• 2 cloves Garlic: Minced garlic further enhances the savory flavor of the lamb.
• 1 tablespoon Ground Cumin: Cumin is a key spice in this lamb topping, echoing the cumin in the hummus and adding warmth.
• 1 teaspoon Ground Coriander: Coriander seeds add a citrusy, slightly floral note that complements the cumin and lamb.
• 1 teaspoon Smoked Paprika: Smoked paprika adds a smoky depth and vibrant color to the lamb.
• 1/2 teaspoon Ground Cinnamon: Cinnamon might seem unexpected, but it adds a subtle warmth and sweetness that balances the savory spices and lamb beautifully.
• 1/4 teaspoon Ground Cayenne Pepper (or Pinch of Red Pepper Flakes): Cayenne pepper provides a touch of heat. Adjust the amount to your spice preference.
• 1/2 teaspoon Salt: Salt seasons the lamb and brings out the flavors of the spices. Adjust to taste.
• 1/4 teaspoon Black Pepper: Freshly ground black pepper adds a touch of pungency.
• 1/4 cup Pine Nuts (or Toasted Almonds/Walnuts): Toasted pine nuts add a delightful crunch and nutty flavor to the topping. Almonds or walnuts are good substitutes if pine nuts are unavailable.
• 2 tablespoons Chopped Fresh Parsley (or Cilantro): Fresh parsley or cilantro adds a bright, herbaceous finish and vibrant green color.
• Optional Garnishes:
  • Extra Virgin Olive Oil: For drizzling over the finished dish.
  • Paprika or Sumac: For dusting over the lamb and hummus.
  • Fresh Mint Leaves: For a refreshing garnish.
  • Lemon Wedges: For serving alongside.
  • Pita Bread, Vegetables, or Crackers: For serving with the hummus.

Ingredient Notes:

• Chickpeas: For the smoothest hummus, consider peeling the chickpeas after rinsing and draining them. This is optional but makes a noticeable difference in texture. Simply pinch each chickpea between your fingers to slip off the skin.
• Tahini Quality: Invest in good quality tahini. Taste it before using; it should be nutty and slightly bitter, not overly bitter or rancid.
• Spice Freshness: Use fresh spices for the most vibrant flavor. If your spices have been sitting in your pantry for a long time, consider replacing them for optimal taste.
• Lamb Fat Content: While leaner ground lamb can be used, a bit of fat contributes to flavor and tenderness. If using very lean lamb, you might need to add a touch more olive oil when cooking.

Instructions

Making Spiced Lamb Hummus involves two main parts: preparing the creamy hummus base and cooking the flavorful spiced lamb topping. Here’s a step-by-step guide to bring it all together:

Part 1: Make the Creamy Hummus

1. Drain and Rinse Chickpeas: Open the can of chickpeas, drain the liquid, and rinse the chickpeas thoroughly under cold water.
2. Peel Chickpeas (Optional for Smoother Hummus): For the smoothest hummus, peel the chickpeas. Gently pinch each chickpea between your thumb and forefinger to remove the outer skin. This step is time-consuming but results in a noticeably creamier texture.
3. Combine Hummus Ingredients: In a food processor, combine the drained (and peeled, if desired) chickpeas, tahini, lemon juice, garlic cloves, cumin, salt, and optional paprika.
4. Process until Smooth-ish: Process the mixture for about 1-2 minutes, scraping down the sides of the bowl as needed, until the mixture is relatively smooth and paste-like.
5. Add Ice Water Gradually: With the food processor running, slowly drizzle in the ice water, one tablespoon at a time, processing continuously. Continue adding ice water until the hummus reaches your desired consistency – it should be very smooth, creamy, and light. You may not need to use all the ice water.
6. Add Olive Oil and Process Again: Add the 2 tablespoons of extra virgin olive oil to the food processor and process for another 30 seconds to incorporate it fully, making the hummus even smoother and richer.
7. Taste and Adjust Seasoning: Taste the hummus and adjust seasoning as needed. You may want to add more lemon juice for tanginess, salt for flavor, or cumin for warmth. Process again to incorporate any added seasonings.
8. Transfer Hummus to Serving Dish: Spoon or spread the hummus into a shallow serving dish or bowl. Use the back of a spoon to create a slight well in the center for the lamb topping.

Part 2: Prepare the Spiced Lamb Topping

1. Dice Onion and Mince Garlic: Dice the yellow onion into small, even pieces. Mince the garlic cloves.
2. Toast Pine Nuts (Optional but Recommended): If using pine nuts, toast them in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until lightly golden and fragrant. Watch carefully as they can burn quickly. Set aside to cool. Alternatively, toast almonds or walnuts in the same way.
3. Sauté Onion and Garlic: Heat the 1 tablespoon of extra virgin olive oil in a large skillet or frying pan over medium heat. Add the diced onion and sauté for 5-7 minutes, until softened and translucent. Add the minced garlic and sauté for another minute until fragrant, being careful not to burn the garlic.
4. Add Ground Lamb and Spices: Add the ground lamb to the skillet with the onions and garlic. Break up the lamb with a spoon or spatula and cook, stirring occasionally, until browned and cooked through. Drain off any excess fat from the skillet.
5. Stir in Spices: Add the ground cumin, ground coriander, smoked paprika, ground cinnamon, cayenne pepper (or red pepper flakes), salt, and black pepper to the skillet with the cooked lamb. Stir well to coat the lamb evenly with the spices. Cook for another 1-2 minutes, stirring constantly, until the spices are fragrant and toasted.
6. Taste and Adjust Seasoning: Taste the spiced lamb mixture and adjust seasoning as needed. You may want to add more salt, pepper, or any of the spices to your liking.

Part 3: Assemble and Serve

1. Spoon Lamb Topping over Hummus: Spoon the hot spiced lamb topping into the well you created in the center of the hummus in the serving dish.
2. Garnish: Sprinkle the toasted pine nuts (or almonds/walnuts) and chopped fresh parsley (or cilantro) over the lamb topping and hummus.
3. Optional Garnishes: Drizzle extra virgin olive oil generously over the entire dish. Dust with paprika or sumac for color. Garnish with fresh mint leaves and lemon wedges, if desired.
4. Serve Immediately: Serve the Spiced Lamb Hummus warm or at room temperature with warm pita bread, fresh vegetables (like cucumber, carrots, bell peppers, celery), pita chips, or crackers for dipping.

Nutrition Facts

(Estimated, per serving. Nutritional values can vary based on specific ingredients and portion sizes)

• Servings: Approximately 8-10 servings as an appetizer
• Calories per Serving: Approximately 300-350 calories (estimated)

Approximate Nutritional Breakdown per Serving (estimated):

• Protein: 15-20 grams
• Fat: 20-25 grams
• Saturated Fat: 5-7 grams
• Cholesterol: 40-50 mg
• Sodium: 400-500 mg
• Carbohydrates: 20-25 grams
• Fiber: 5-7 grams
• Sugar: 3-5 grams

Nutritional Highlights:

• Chickpeas: Excellent source of plant-based protein, fiber, folate, and iron.
• Lamb: Provides high-quality protein, iron, zinc, and vitamin B12.
• Tahini: Source of healthy fats, calcium, and iron.
• Olive Oil: Rich in healthy monounsaturated fats and antioxidants.
• Spices: Offer various health benefits and antioxidants.

Note: This is a general estimate. For more precise nutritional information, use a nutrition calculator with the specific brands and quantities of ingredients you use. The calorie and fat content will be influenced by the fat content of the ground lamb and the amount of olive oil used.

Preparation Time

• Prep Time: 30-40 minutes (includes chickpea peeling – optional, vegetable chopping, spice measuring)
• Cook Time: 20-25 minutes (for lamb topping and hummus processing)
• Total Time: 50 minutes – 1 hour 5 minutes

Make-Ahead Time:

• Hummus: The hummus base can be made up to 2-3 days in advance and stored in an airtight container in the refrigerator.
• Spiced Lamb Topping: The spiced lamb topping can also be made up to 1-2 days in advance and stored separately in the refrigerator. Reheat gently before serving.
• Assembly: For best results, assemble the Spiced Lamb Hummus just before serving or within a few hours of serving. If assembling ahead of time, keep the hummus and lamb topping separate until closer to serving time to prevent the hummus from becoming soggy.

How to Serve

Spiced Lamb Hummus is incredibly versatile and can be served in numerous ways. Here are some ideas:

• As a Party Appetizer:
  • Serve as a show-stopping appetizer at parties, gatherings, or potlucks.
  • Arrange on a platter with pita bread, pita chips, an assortment of fresh vegetables, and olives for a beautiful and interactive spread.
  • Perfect for cocktail parties, game day gatherings, or holiday celebrations.
• As a Starter for a Mediterranean or Middle Eastern Meal:
  • Begin a Mediterranean or Middle Eastern-themed dinner with Spiced Lamb Hummus as the first course.
  • Follow with dishes like grilled kebabs, falafel, shawarma, or a hearty salad.
  • Creates a flavorful and authentic dining experience.
• As a Light Lunch or Snack:
  • Enjoy a serving of Spiced Lamb Hummus with pita bread and a side salad for a satisfying and flavorful lunch.
  • Makes a great afternoon snack that is both nutritious and delicious.
  • Portable for taking to work or enjoying on the go (pack hummus and lamb separately and assemble when ready to eat).
• As Part of a Mezze Platter:
  • Include Spiced Lamb Hummus as a central element of a mezze platter.
  • Surround it with other Mediterranean dips like baba ghanoush, tzatziki, and muhammara, along with olives, feta cheese, stuffed grape leaves, and grilled halloumi.
  • Creates a visually appealing and flavorful grazing board perfect for sharing.
• Serving Temperature:
  • Warm: The lamb topping is best served warm, so assemble the dish shortly before serving to maintain the temperature contrast between the warm lamb and cool hummus.
  • Room Temperature: If making ahead, or if serving at a more casual gathering, Spiced Lamb Hummus can be served at room temperature. The flavors are still delicious, though the warm lamb provides an extra layer of enjoyment.
  • Not Recommended Cold: While the hummus itself is often served cold, the spiced lamb topping is best enjoyed warm or at room temperature. Serving the entire dish cold is not recommended for optimal flavor and texture.

Additional Tips for the Best Spiced Lamb Hummus

1. Adjust Spice Levels to Your Preference: The spice levels in this recipe are moderate. If you prefer a spicier dish, increase the amount of cayenne pepper or red pepper flakes in the lamb topping. You can also add a pinch of chili powder or harissa paste for extra heat and complexity. For a milder flavor, reduce or omit the cayenne pepper.
2. Use Good Quality Lamb and Spices: The flavor of this dish relies heavily on the quality of the ingredients. Use fresh, good quality ground lamb and fresh, potent spices for the best results. Consider using lamb shoulder and grinding it yourself for even fresher flavor.
3. Don’t Skimp on the Tahini and Lemon Juice: Tahini and lemon juice are essential for authentic hummus flavor. Use a generous amount of both for a rich, nutty, and tangy hummus base. Taste and adjust these components to your liking.
4. Achieve the Perfect Hummus Texture: Ice water is key to achieving incredibly smooth and creamy hummus. Add it gradually while processing until you reach your desired consistency. Peeling the chickpeas also contributes significantly to a smoother texture, though it is optional.
5. Make it Your Own with Garnishes: Get creative with garnishes! Beyond pine nuts and parsley, consider adding a drizzle of chili oil, a sprinkle of sumac or za’atar, toasted sesame seeds, chopped mint, or even a dollop of plain yogurt or labneh alongside. Garnishes add visual appeal and layers of flavor and texture.

Frequently Asked Questions (FAQ)

Q1: Can I make Spiced Lamb Hummus vegetarian or vegan?

A: To make this dish vegetarian or vegan, you would need to replace the lamb topping. You could create a vegetarian spiced topping using lentils, mushrooms, or crumbled plant-based ground meat substitutes, seasoned with the same spices as the lamb topping. Alternatively, you could simply serve the creamy hummus base on its own, or top it with roasted vegetables, chickpeas, or a sprinkle of za’atar for a delicious vegetarian/vegan hummus option.

Q2: Can I use different types of beans besides chickpeas for the hummus?

A: While chickpeas are traditional for hummus and provide the characteristic flavor and texture, you can experiment with other beans like cannellini beans or white beans for a slightly different flavor profile. The texture and flavor will be altered, but it can still be delicious. Adjust seasoning as needed based on the bean type.

Q3: How long does Spiced Lamb Hummus last in the refrigerator?

A: The hummus base can be stored in an airtight container in the refrigerator for up to 3-4 days. The spiced lamb topping is best consumed within 2-3 days when stored separately in the refrigerator. For the best quality, it is recommended to assemble the dish within a few hours of serving.

Q4: Can I freeze Spiced Lamb Hummus?

A: Freezing hummus can alter its texture, making it slightly grainier upon thawing. If you need to freeze it, freeze the hummus base without the lamb topping in an airtight container for up to 2-3 months. Thaw completely in the refrigerator before serving and stir well to restore some of its creaminess. The spiced lamb topping is not recommended for freezing as the texture of ground meat can change after freezing and thawing.

Q5: Can I make the hummus without a food processor?

A: While a food processor is the easiest and most efficient way to achieve smooth hummus, you can make it without one, but it will require more effort. You can mash the chickpeas very thoroughly with a fork or potato masher (especially if peeled). Then, whisk together the tahini, lemon juice, garlic, cumin, salt, and olive oil in a bowl. Gradually incorporate the mashed chickpeas, adding ice water a little at a time and whisking vigorously until you achieve a relatively smooth consistency. The texture will be coarser than food processor hummus, but still flavorful.

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