Hummus bi Lahmi – Lamb with Hummus

Name: Hummus bi Lahmi – Lamb with Hummus
Prep time: 10 min
Cook time: 20 min
Yield: 4 as a side
Cuisine: Middle Eastern

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roubashahin.com.au

Mains Sides

Hummus bi Lahmi—warm lamb strips over creamy hummus with pine nuts. Comfort food that’s as simple as it is delicious.

PREP TIME

10 minutes

COOK TIME

20 minutes

SERVES

4 as a side

About this recipe

Hummus bi Lahmi, or lamb with hummus, is one of those dishes that feels both comforting and elegant. I’ve made it in so many ways over the years—from minced lamb to diced cubes, and now finally to marinated lamb strips seared until tender. And let me tell you, this version is so good.

For me, lamb is more than just a recipe; it’s a connection to my childhood and a reminder of how food shapes our memories. Growing up, hummus was always on the table, whether at lunch or as part of a mezze spread. Back then, I’d roll my eyes when Mum served it again, never imagining this creamy dip would become one of the world’s most beloved dishes.

I find myself plating hummus in countless creative ways, like in my e-book Hummus From Classic to Creative, where you’ll find everything from spicy twists to Asian fusion. If you’re a hummus lover like me, check out my Roasted Chickpea and Hummus Salad for a healthy weeknight meal or my Hummus Bruschetta for a quick and satisfying bite. And don’t forget—all new subscribers here receive my FREE hummus e-book with 8+ recipes!

And while the hummus recipe itself is available Here, this page focuses on the lamb topping. It’s fragrant, easy to cook, and a perfect partner for creamy hummus.

Ingredients

200 grams lamb backstrap, cut into thin strips
1 teaspoon baharat spice
4 tablespoons olive oil (for the marinade) + 1 extra for cooking
Juice of ½ lemon (approximately 3 tablespoons)
1–2 tablespoons pine nuts
Fresh parsley leaves, for garnish
hummus recipe

Notes from Rouba

Marinate the lamb longer if you have time—it makes a difference.
Don’t skip the room-temperature step before cooking; it keeps the meat juicy.
I like strips because they cook fast and stay tender, but cubes work too.
Pine nuts toast quickly—stand over them so they don’t burn.

Method

Step 1. Marinating the Lamb

In a mixing bowl, combine the baharat spice, olive oil, and lemon juice. Stir well so the flavours come together. Add the lamb strips to the bowl and toss until the meat is evenly coated in the marinade. Cover and refrigerate for at least two hours, or longer if you have the time. The more the lamb rests, the deeper the flavour will be.

Place the lamb strips in a mixing bowl. Add the baharat spice blend, olive oil, and lemon juice. Toss everything together until the lamb is well coated. Cover the bowl and allow the lamb to marinate in the fridge for at least two hours, or longer if time allows. The longer it sits, the more flavourful the lamb will be.

While the lamb is marinating, it’s the perfect time to prepare your hummus if you haven’t already. Having it ready to go means you can serve the dish straight away once the lamb is cooked.

Step 2. Cooking the Lamb

Before cooking, bring the marinated lamb to room temperature. This step helps the strips sear evenly without becoming tough.

Heat a frying pan over medium-high heat until hot. Add the lamb strips, making sure not to overcrowd the pan. Sear for about two minutes, until the lamb is just cooked through and lightly caramelised on the edges. Because the strips are thin, they cook quickly—avoid overcooking to keep them tender.

Set the lamb aside to cool slightly before arranging it on the hummus.

Step 3. Toasting the Pine Nuts

In a small pot or pan, add one tablespoon of olive oil and the pine nuts. Stir constantly for a minute or two until the pine nuts are golden and fragrant. Remove them from the heat immediately to avoid burning.

Step 4. Assembling the Dish

Spread the hummus in a shallow serving dish, using the back of a spoon to create a well in the centre. Arrange the lamb strips over the hummus, stacking them slightly for height. Scatter the toasted pine nuts on top, drizzle with a little extra olive oil, and garnish with parsley leaves

A FEW THINGS YOU’LL WANT TO KNOW

Do I have to marinate the lamb?
Not strictly, but even a short marination adds flavour. A couple of hours makes it tender and aromatic.

What if I don’t have baharat?
No problem—use a mix of paprika, cumin, a touch of cinnamon, and allspice.

Why cook the lamb at room temperature?
Cold meat straight from the fridge seizes up and cooks unevenly. Bringing it to room temperature helps it sear quickly and stay tender.

Do I need to drizzle olive oil on top?
Technically no, but why wouldn’t you? Hummus and olive oil are the perfect match. That final drizzle brings everything together.

How can I garnish differently?
There’s no limit—parsley, paprika, black sesame, or even pomegranate seeds. I’ve written a blog onSimple Garnishing Ideas That Will Make Your Food Taste Even Better that might inspire you.

Strips or cubes—what’s better?
There’s no right or wrong. Strips cook faster and stay softer, while cubes give more bite. Go with what you enjoy.

Any flavour tips with the pine nuts?
Yes! Fry the pine nuts first in a small pot, then use that nutty oil to sear the lamb. It adds an extra layer of flavour.