Hummus with spiced lamb is more than just a recipe to me; it’s a connection to my childhood and a reminder of how food shapes our memories. Growing up, hummus was a staple on our table—whether for lunch or as part of a mezze spread. I used to roll my eyes when Mum served it again, not knowing this creamy dip would one day become the world’s most famous and beloved dish. Now, I find myself plating hummus in countless creative ways, like in my e-book Hummus From Classic to Creative, where you’ll find ideas from spicy to Asian fusion.
This hummus with spiced lamb recipe is one of my favourite ways to elevate a classic. The creamy hummus pairs perfectly with the tender spiced lamb and crunchy garnishes, making it ideal for entertaining or even as a comforting weeknight dish. If you’re a hummus lover like me, check out my Roasted Chickpea and Hummus Salad for a healthy weeknight meal or my delicious Hummus Bruschetta for a quick, satisfying bite.
Step 1: Prepare the Hummus
Drain and rinse the chickpeas thoroughly. Add the chickpeas, tahini, lemon juice, salt, ice cubes, water, and crushed garlic to a food processor. Blend for 2 minutes. Stop and scrape down the sides of the bowl, then continue blending for another 3-5 minutes until the hummus is smooth and creamy. Taste and adjust the seasoning if needed.
Transfer the hummus to a shallow serving bowl and smooth it over evenly.
Step 2: Cook the Lamb
Heat olive oil in a small pot over medium heat. Fry the pine nuts until golden, then remove them with a slotted spoon and set aside.
Pour the flavoured oil into a frying pan and heat over medium heat. Add the lamb cubes and cook, stirring occasionally, until browned on all sides. Sprinkle in the bharat spice and paprika, season with salt, and stir well to coat the lamb. Cook for another 2-3 minutes until the spices are fragrant and the lamb is cooked through.
Step 3: Assemble and Garnish
Option 1: Spoon the cooked lamb onto one side of the hummus allowing the juices to soak slightly into the hummus. Drizzle olive oil over the hummus section without lamb. Scatter the fried pine nuts. Garnish with black sesame seeds, fresh micro herbs or spring onion thinly chopped and pomegranate seeds for a pop of colour.
Option 2: Spoon the hummus into a shallow bowl, creating a well in the centre. Spoon the cooked lamb into the well. Top with fried pine nuts and a generous sprinkle of chopped parsley.
Drizzle with olive oil and serve with warm pita bread or vegetable sticks.
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