Known in the Middle East as Hummus Kawarma, this Hummus with Lamb and Lemon Herb Sauce is downright delectable! Made with a traditional plain hummus and a second version with cilantro and jalapeño for a little kick, this is a perfect summertime dip-first course to get that party started.
Whether served as a traditional appetizer or with a salad and kebabs like these Pork Kebabs with Honey Mint Sauce, you’ll be going back for another scoop of this flavorful lamb and hummus all topped with a bright citrus and pepper sauce.
Ground lamb can easily be substituted with ground beef if lamb is not your thing, but I love this as it is and the beautiful warm spices in the meat make this. We’re talking cinnamon, nutmeg and allspice to name a few, and the lemon chile sauce drizzled on top after it’s all ready to eat? Well let’s say you need this one.
Plus more chickpeas and toasted pine nuts are sprinkled on top to finish it all off. So good!
One of my all-time favorite cook books is Jerusalem from Yotam Ottolenghi. Mine has so many post-it notes as bookmarks on it for some of the most incredible recipes.
In fact it probably is THE ONLY cook book I have completely read, and I mean every page, front to back. Great insights, tidbits and stories to accompany the amazing photographs and recipes.
Around here Dave and I love to make hummus and usually we put our little So Cal touch of cilantro and jalapeño in the mix to make it make it sing. It’s not too hot and the flavors are outstanding. You can find the recipe here for Cilantro Jalapeno Hummus, or use plain only if you choose. I like to use it on my Mediterranean Flatbread Melts.
I also used my own za’atar spice blend in this recipe, but feel free to use your favorite or store bought.
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!
Hummus with Lamb and Lemon Herb Sauce
- 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
- Add all the ingredients (from lamb through salt) EXCEPT the hummus, butter, oil and pine nuts in a bowl and mix thoroughly by hand. Cover and allow to marinate in the refrigerator for 30 minutes.
- In a small bowl mix together the lemon herb sauce ingredients and set aside to marinate.
- In a small pan lightly toast the pine nuts until golden brown and season with kosher salt. Set aside.
- 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 cooked through, several minutes.
- 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.
- 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.