Unbelievably Creamy Homemade Hummus Topped with Lamb
Making hummus at home is incredibly easy, it just involves planning in advance; you’ll want to use dried chickpeas that have soaked overnight instead of canned (it affects both the flavor and the texture!). My favorite way to serve homemade hummus is with savory ground lamb and mushrooms right on top. It’s the perfect combination of ingredients that complement each other.
If there’s one ingredient you don’t skip, let it be fresh mint. This really sets the dish apart and gives it the most wonderful fresh flavor.
For more easy, flavorful lamb recipes, consider trying my juicy grilled lamb kebabs, lamb burgers with tzatziki, or this easy lamb shawarma next!
What You’ll Need
Hummus is made simply with dried chickpeas, kosher salt, baking soda, lemon juice and tahini. My preferred brand of tahini is Soom Tahini.
For the ground lamb and mushroom topping, you’ll need:
- White button mushrooms (or really any mushroom variety you like!) sautéed in olive oil.
- Ground lamb, seasoned with za’atar, kosher salt, cinnamon, allspice, white pepper, and chopped garlic.
- White wine vinegar, added for acidity.
- Pine nuts, which add a lovely nutty, toasty element. The crunch is my favorite part!
- Chopped fresh mint or parsley: My vote is for fresh mint, though of course parsley is also okay.
- For serving: A high-quality extra virgin olive oil, more fresh herbs, ground cumin, paprika, and pita bread.
Ingredient Substitutions
- Lamb: Substitute ground beef, turkey, or chicken if preferred.
- Za’atar: Mix dried oregano, thyme, sesame seeds, and sumac if za’atar isn’t available.
- Keep it vegetarian: You can omit the lamb and use additional mushrooms.
Directions
Full quantities and instructions can be found in the recipe card below.
- Soak Chickpeas: Cover dried chickpeas with water, add a tablespoon of kosher salt, then soak overnight.
- Cook Chickpeas: Drain, rinse, and simmer in water with 1 tsp baking soda for 45-55 minutes, until tender. Skim residue.
- Make Hummus: Blend chickpeas with ½ cup tahini, ½ cup reserved cooking water, lemon juice, salt, and 2-3 ice cubes until smooth. Adjust seasoning and spread into a serving bowl.
- Prepare Lamb Topping: Sauté mushrooms in olive oil, then add ground lamb, spices, garlic, vinegar, pine nuts, and herbs. Cook until browned.
- Assemble and Serve: Top hummus with the lamb mixture, drizzle with olive oil, and garnish with parsley, cumin, paprika, and pine nuts. Serve with warm pita.
Ari’s Best Tips!
- Warm chickpeas: Blend chickpeas while still warm for the smoothest hummus.
- High-quality tahini: Use a good-quality tahini for rich flavor.
- Toast the pine nuts: Lightly toasting pine nuts enhances their nutty flavor.
- Don’t skip the fresh herbs! This is really important, as they add a bright fresh taste that just can’t be replicated with dried herbs.
Make-Ahead and Store
- To make-ahead: Prepare hummus and topping separately up to 2 days in advance. Combine just before serving.
- Store: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm the lamb topping gently in a skillet or microwave. Let the hummus come to room temperature before assembling.
Hummus freezes well for up to 3 months. Thaw overnight in the refrigerator and blend again for consistency. The lamb topping is best stored fresh but can be frozen separately for 1-2 months.
Serving Suggestions
Serve with warm pita, crispy pita chips, or raw veggies like cucumbers and carrots. Pair with a fresh tabbouleh salad, Israeli salad, or a side of roasted or pickled vegetables.
My mouth is watering just thinking about making this again! I can’t wait for you to try it and let me know what you think.
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Creamy Hummus with Ground Lamb & Pine Nuts
Equipment
Ingredients
For the hummus
- 8 oz dried chickpeas
- 1 Tbsp Kosher salt + ½ tsp
- 1 tsp baking soda
- Juice from 1 lemon, about 4 Tbsp
- ½ cup tahini
For the ground lamb and mushrooms
- 2 Tbsp extra virgin olive oil
- 4-6 oz white button mushrooms, stems removed, caps cut into ¼-dice
- 1 lb (16oz) ground lamb
- 1 tsp za’atar
- 1 tsp Kosher salt
- ½ tsp ground cinnamon
- ½ tsp ground allspice
- ½ tsp white pepper
- 2 cloves garlic, finely chopped
- 1 Tbsp white wine vinegar
- ⅓ cup pine nuts, plus more for garnish
- 2 Tbsp chopped fresh mint or parsley
For serving
- High quality extra virgin olive oil
- Chopped parsley
- Ground cumin
- Paprika
- Pita bread
For serving
- High quality extra virgin olive oil
- Chopped parsley
- Ground cumin
- Paprika
- Pita bread
Instructions
- Soak chickpeas overnight. Place 8oz chickpeas in a large bowl, then cover completely with water. Add 1 Tbsp of Kosher salt, then let sit for 12 hours.
- Cook the chickpeas. Drain the chickpeas, rinse under cool water, then place in a large pot and cover completely with water. Add 1 tsp baking soda. Cook at a simmer for about 45-55 minutes, or until the chickpeas are very tender. Skim off any residue that accumulates at the top.
- Purée the chickpeas. Reserve about ½ cup of the cooking water, then drain the chickpeas. Immediately place them in a food processor with ½ cup tahini, ½ cup reserved cooking liquid, the juice of 1 lemon (about 4 Tbsp), ½ tsp Kosher salt, and 2 or 3 ice cubes. Blend for 2-3 minutes, until very smooth. Use a spatula to scrape down the sides, then blend for another minute. Taste, adjust seasoning, blend again if needed, then transfer to a serving bowl. Spread into an even layer.
- Make the lamb topping. Heat 2 Tbsp olive oil in a large skillet over medium-high heat. When hot, add diced mushroom caps then cook, stirring occasionally, until browned, about 4-6 minutes. Add 1 lb ground lamb, then season with 1 tsp za’atar, 1 tsp Kosher salt, ½ tsp ground cinnamon, ½ tsp ground allspice, and ½ tsp white pepper. Cook until the lamb is fully cooked through, about 4-6 minutes more. Stir in 2 cloves chopped garlic, 1 Tbsp white wine vinegar, ⅓ cup pine nuts, and 2 Tbsp chopped mint or parsley.
- Assemble, then serve. Top the hummus with the ground lamb and mushroom mixture, piled high in the center. Drizzle with a high quality extra virgin olive oil, then garnish with chopped parsley, ground cumin, a little paprika, and additional pine nuts. Enjoy warm with pita!
Notes
- Nutrition facts do not include pita bread or vegetables for serving.
- To make-ahead: Prepare hummus and topping separately up to 2 days in advance. Combine just before serving.
- Store: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm the lamb topping gently in a skillet or microwave. Let the hummus come to room temperature before assembling.
- Hummus freezes well for up to 3 months. Thaw overnight in the refrigerator and blend again for consistency. The lamb topping is best stored fresh but can be frozen separately for 1-2 months.
Nutrition
Photography by: Megan McKeehan.
OH MY GOSH! I just made the fresh hummus, to accompany the lamb, and it is heavenly. I hope I don’t eat it all by the spoonful before dinner.
Right?! It has that effect on me too! I love, love, love this creamy hummus and I am such a sucker for any kind of lamb. Total winner of a dish. Thanks so much for the feedback, Kathleen–it’s so appreciated! Cheers, Ari
A family favorite!! The hummus is creamy and the lamb is savory deliciousness. My family said “THIS is a keeper!” Thank you Ari for another hit xx
Yay! This is total comfort food in my book. Love the combination of the creamy hummus with the warm, spiced ground lamb. Yum! xo, Ari