Hummus Beiruti
5m prep 5m cook 10m ready
A quick hummus topped with spiced minced lamb, ready in 10 minutes. The creamy hummus is complemented by sweet, aromatic lamb with allspice, cumin, and cinnamon.
Nutrition (per serving, estimated)
Estimated based off 6 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 248 mg
- Iron: 4.6 mg
- Magnesium: 57.2 mg
- Phosphorus: 331 mg
- Potassium: 691 mg
- Zinc: 3.51 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 4 tbsp olive oil
- 115 g minced (ground) lamb
- 1/4 tsp ground allspice
- 1/4 tsp ground cumin
- 1 pinch ground cinnamon
- 1.5 lemons
- 2 pitta breads
- 400 g tinned chickpeas
- 1 clove garlic
- 2 tbsp tahini
- sea salt
Let's Cook
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Step 1.
Heat 1 tablespoon of the olive oil in a frying pan over high heat. Add the minced lamb and stir-fry for 2 minutes, breaking it up with a spoon.
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Step 2.
Reduce the heat to medium. Add ¼ teaspoon allspice, ¼ teaspoon cumin, and a pinch of cinnamon. Squeeze in the juice of ½ lemon. Cook for 2–3 minutes, stirring occasionally, until the lamb is cooked through and no longer pink.
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Step 3.
While the lamb cooks, toast the pitta breads in a toaster until crunchy and lightly browned. Set aside.
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Step 4.
Rinse the chickpeas in a colander under cold water and drain well. Transfer to a blender or food processor. Add the remaining 3 tablespoons olive oil, the peeled garlic clove, 2 tablespoons tahini, 55ml water, and salt to taste. Squeeze in the juice of the remaining lemon. Blend until smooth and creamy, scraping down the sides as needed.
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Step 5.
Serve the hummus in a bowl or plate, topped with the spiced lamb. Serve with the toasted pitta bread for dipping.
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