Lamb Ragu Hummus Recipe

Season and brown lamb

Pat lamb pieces dry. Season evenly with 2 tsp kosher salt and 1 tsp freshly ground black pepper. Heat 3 tbs olive oil in a heavy-bottomed Dutch oven over medium-high heat until shimmering. In batches to avoid crowding, sear lamb pieces 3–4 minutes per side until deeply browned. Transfer browned pieces to a plate and set aside.

Sweat aromatics

Reduce heat to medium. Add diced onion, carrot, and celery to the pot and a pinch of salt. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the 6 cloves minced garlic and cook 1 minute until fragrant.

Build sauce

Stir in 3 tbs tomato paste and cook 2 minutes to caramelize slightly. Deglaze with 1 cup red wine, scraping up browned bits; simmer 3–4 minutes until wine reduces by about half. Return browned lamb and any accumulated juices to the pot.

Braise

Add the 28 oz crushed tomatoes, 2 cups stock, 2 bay leaves, 1 tsp dried oregano, 3 thyme sprigs, and 1/2 tsp sugar (if using). Bring to a gentle simmer, then reduce heat to low, cover partially, and braise gently for 2 to 2.5 hours, stirring occasionally, until lamb is fall-apart tender. Alternatively, braise in a 300°F (150°C) oven 2–2.5 hours.

Finish ragu

When lamb is tender, remove bay leaves and thyme stems. Using two forks, shred larger pieces into a coarse ragù leaving some chunks for texture. Skim excess fat from the surface if desired and adjust seasoning with salt and pepper. Keep warm; if sauce is too thin, simmer uncovered 10–15 minutes to thicken.

Prepare chickpeas

If you have time, peel a few chickpeas to improve silkiness (optional). Reserve 1/4 cup of the chickpea liquid or use ice water to adjust consistency.

Blend hummus

In a food processor combine 2 cups drained chickpeas, 3/4 cup tahini, 1/4 cup fresh lemon juice, 1 minced garlic clove, 1 tsp kosher salt, and 1/2 tsp ground cumin. Pulse to combine. With the motor running, slowly drizzle in 2 tbs extra-virgin olive oil and up to 1/4 cup reserved chickpea liquid or ice water until the hummus is very smooth and spreadable. Taste and adjust lemon, salt, or cumin.

Adjust texture

If hummus is too thick, add additional tablespoon(s) of reserved liquid until desired consistency is reached. Transfer hummus to a shallow serving bowl, smoothing the surface to create a slight well in the center for ragu.

Soak chilies

Remove stems and seeds from dried chilies. Place chilies in a heatproof bowl, cover with very hot water, and soak 15–20 minutes until softened. Drain, reserving a little soaking liquid if needed.

Blend harissa

In a blender or small food processor combine softened chilies, 2 cloves garlic, 1 tsp smoked paprika, 1/2 tsp ground coriander, 1/2 tsp cumin, 1 tbs lemon juice, 2 tbs olive oil and 1/2 tsp kosher salt. Blend to a smooth paste, adding a tablespoon of reserved soaking liquid if needed to achieve a spreadable texture. Taste and adjust salt or lemon. Keep at room temperature or refrigerate for up to one week.

Spoon the prepared hummus into a shallow serving dish and smooth the surface, leaving a shallow well in the center.

Ladle 1/2 to 3/4 cup of warm lamb ragu into the center of the hummus well per 4 servings (adjust for portion size). For extra heat, drizzle or dot harissa on top of the lamb ragu to taste (offer harissa on the side for +$4pp).

Finish with 2 tbs extra-virgin olive oil drizzled over the hummus and ragu, sprinkle 2 tbs chopped parsley, 1 tsp lemon zest, and 2 tbs toasted pine nuts or pistachios. Optionally dust lightly with 1 tsp sumac.

Serve warm or at room temperature with warm pita, flatbreads, or vegetable crudités.