Hummus With Gyro Meat Recipe

Prep chickpeas

Optional but recommended: peel a few chickpeas for extra-smooth hummus. Otherwise, drain the canned chickpeas and reserve 2 tablespoons of the liquid (aquafaba) if available.

Blend base

In a food processor, combine the drained chickpeas, tahini, lemon juice, garlic cloves, ground cumin, and sea salt. Pulse to combine until chunky.

Emulsify

With the food processor running, slowly drizzle in 2 tablespoons extra-virgin olive oil and 2 tablespoons cold water (or reserved aquafaba) until the mixture becomes very smooth and creamy. Stop and scrape down the bowl as needed. Taste and adjust salt, lemon, or garlic to preference.

Plate & garnish

Transfer hummus to a shallow serving bowl. Use the back of a spoon to create a shallow well in the center. Drizzle 1 tablespoon extra-virgin olive oil over the top and sprinkle with 1/2 teaspoon smoked paprika and chopped parsley if using.

Combine meats and aromatics

In a large bowl, combine ground lamb and ground beef with the finely grated onion (squeeze out excess moisture), minced garlic, dried oregano, ground cumin, ground coriander, smoked paprika, salt, and pepper. Mix gently but thoroughly until evenly combined; avoid overworking to keep the meat tender.

Form and chill (optional)

For best texture, form the mixture into a compact log or flattened disk, wrap in plastic, and chill in the refrigerator for 20–30 minutes. This helps the meat hold together when slicing or browning.

Cook

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Crumble or slice the chilled meat mixture into the hot skillet (or sear the log and then slice). Cook, stirring occasionally, 6–8 minutes until well browned and cooked through. If you seared a log, slice thinly after cooking. Break any large pieces into bite-sized strips. Adjust seasoning to taste.

Keep warm

Reduce heat to low or transfer to a warm plate while you plate the hummus and warm the pita.

Warm pita: Wrap pita in foil and place in a 350°F (175°C) oven for 5–8 minutes, or warm briefly in a dry skillet over medium heat (about 30–45 seconds per side). Keep wrapped to stay soft.

Assemble: Spoon a generous portion of hummus onto a serving platter. Top the hummus with a mound of warm gyro meat in the center or arranged to one side. Garnish with a drizzle of olive oil, a sprinkle of smoked paprika, chopped parsley, and pickled red onions if using.

Serve: Provide warm pita on the side for scooping. Recommend guests take pita, spread hummus, and add gyro meat and pickled onions as desired.