Hummus Beiruti
- 5m Prep Time
- 5m Cook Time
- 10m Ready In
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.
Ingredients
- 59.1 ml olive oil
- 115 g minced (ground) lamb
- 1.23 ml ground allspice
- 1.23 ml ground cumin
- 1 pinch ground cinnamon
- 1.5 lemons
- 2 pitta breads
- 400 g tinned chickpeas
- 1 clove garlic
- 29.6 ml tahini
- sea salt
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.
- 59.1 ml olive oil
- 115 g minced (ground) lamb
- 1.23 ml ground allspice
- 1.23 ml ground cumin
- 1 pinch ground cinnamon
- 1.5 lemons
- 2 pitta breads
- 400 g tinned chickpeas
- 1 clove garlic
- 29.6 ml 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.
-
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.