Pulled Lamb Hummus Recipe

Prepare and brown lamb

Pat the lamb shoulder dry and season with 1 tsp salt and 1/2 tsp pepper. In a large heavy-bottomed pot or Dutch oven, heat 2 tbs olive oil over medium-high heat. Brown the lamb on all sides, about 4–5 minutes per side, until deeply caramelized. Remove and set aside.

Sauté aromatics

Add the chopped onion and minced garlic to the pot and sauté over medium heat until softened and starting to brown, about 5–7 minutes. Stir in tomato paste, cooking 1–2 minutes to caramelize.

Deglaze and braise

Pour in the red wine (if using) to deglaze the pan, scraping up browned bits. Allow alcohol to reduce by half, 2–3 minutes. Add the stock, cumin, coriander, smoked paprika, oregano, remaining 1/2 tsp salt and 1/2 tsp pepper. Return lamb to the pot, partially submerge in liquid. Bring to a simmer.

Slow cook

Cover and transfer to a preheated oven at 300°F (150°C) or reduce heat to low on the stovetop. Cook until lamb is fork-tender and falling apart, about 3 to 3.5 hours. Check once and baste with liquid if top is exposed.

Pull and finish

Remove lamb and let rest 10 minutes. Use two forks to shred the meat into bite-sized pieces, discarding any large excess fat or bone. Skim fat from braising liquid and reduce sauce on the stovetop until slightly thickened, about 8–10 minutes. Toss shredded lamb with 2–3 tbsp of the reduced braising sauce to keep it moist and flavorful. Adjust salt to taste.

Prepare chickpeas: Reserve 1/4 cup of the canned chickpea liquid (or use cold water). Drain the chickpeas and rinse under cold water.

Blend hummus: In a food processor combine the chickpeas, tahini, lemon juice, 1 clove garlic, 1/2 tsp cumin, 3 tbs olive oil and 3/4 tsp salt. Pulse to begin, then process continuously adding the reserved chickpea liquid (or water) a little at a time until smooth and creamy, about 1–2 minutes. If the hummus is too thick, add up to 2–4 tbs more liquid. Taste and adjust salt or lemon as needed.

Finish: Transfer hummus to a shallow serving bowl and use the back of a spoon to create a shallow well in the center for the lamb and garnish.

Make crispy onions

Separate the thinly sliced onion into rings. In a wide bowl combine flour, cornstarch and 1/2 tsp salt. Toss onion rings in the dry mix, shaking off excess. Heat vegetable oil in a medium skillet or saucepan to 350°F (175°C) or until a small breadcrumb sizzles on contact. Fry onions in batches until golden brown and crisp, about 2–3 minutes per batch. Remove with a slotted spoon to a paper towel-lined tray and season lightly with a pinch of salt while hot.

Assemble and garnish

Spoon a generous layer (about 1/2–3/4 cup) of hummus onto a large shallow platter. Make a shallow well in the center and pile 1 to 1 1/2 cups of the pulled lamb in the well. Drizzle 1–2 tbs extra-virgin olive oil over the lamb and hummus. Scatter the crispy onions on top of the lamb. Sprinkle chopped parsley and mint around and over the lamb. Dust lightly with sumac if using, and serve with lemon wedges on the side for squeezing.