Creamy Hummus with Ground Lamb & Pine Nuts
This recipe for creamy homemade hummus topped with savory ground lamb, earthy mushrooms, and nutty pine nuts is a showstopper. The smooth, velvety hummus provides the perfect canvas for a bold, spiced topping that’s hearty, aromatic, and full of contrasting textures. Whether served as an appetizer, part of a mezze spread, or a complete meal with warm pita and fresh veggies, this dish is a guaranteed crowd-pleaser.
Servings: 6 servings
Calories: 570kcal
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
Serving: 3g | Calories: 570kcal | Carbohydrates: 30g | Protein: 25g | Fat: 40g | Saturated Fat: 10g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 17g | Cholesterol: 55mg | Sodium: 1796mg | Potassium: 714mg | Fiber: 8g | Sugar: 5g | Vitamin A: 120IU | Vitamin C: 4mg | Calcium: 95mg | Iron: 5mg
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