As a culinary expert with years of experience mastering Middle Eastern flavors, I've perfected this elevated hummus recipe. Creamy chickpea hummus forms the smooth base, crowned with richly spiced ground lamb—a savory twist that's perfect for dipping warm pita bread.
Hummus with Spiced Lamb
Hummus Ingredients
1. 1 can chickpeas
2. 3 tablespoons garlic
3. 2 tablespoons vegetable oil
4. Olive oil
5. Juice of 1 lemon
6. 240 ml cold water
7. 200 grams tahini
8. Salt to taste
9. 2 tablespoons cumin
10. Roasted jalapeños, finely chopped (to taste)
Hummus Method
Combine all ingredients in a food processor. Blend until smooth, using a rubber spatula to scrape down the sides and incorporate everything fully. Stir in chopped roasted jalapeños if desired for a smoky kick.
Lamb Ingredients
1. 3 pounds ground lamb
2. 55 grams garam masala
3. 1 large onion, finely chopped
4. 1 tablespoon minced garlic
5. 2 tablespoons canola oil
6. 75 grams pomodoro (tomato paste)
Lamb Method
– In a large pan, heat a small amount of olive oil and add the ground lamb. Season with salt, cooking and stirring regularly until all fat and water evaporate. Continue until liquid reduces by half and meat breaks into fine pieces.
– In a separate pan, heat canola oil while lamb cooks. Sauté onion and garlic until golden brown. Add garam masala and toast for 1 minute.
– Incorporate the lamb into the onion mixture, stirring to coat. Mix in pomodoro.
– Simmer for 10 more minutes to meld flavors, then season with salt to taste.
– Strain lamb from excess oil (reserve liquid for other uses). Spread evenly on a parchment-lined baking tray to cool, keeping oil warm.
– Once cooled, transfer lamb to a container, pour warm oil over it, and let rest.
– Use a slotted spoon to strain lamb and spread generously over the hummus.
