Hummus With Meat Recipe

Prep chickpeas

If you have time, peel a few chickpeas by gently pinching them between your fingers to remove skins for extra-smooth hummus (optional). Reserve 1–2 tablespoons of the drained liquid from the can (aquafaba) if you want to use it instead of cold water.

In a food processor, combine the drained chickpeas, tahini, lemon juice, garlic cloves, ground cumin, kosher salt, and black pepper.

Process on high for 1 minute until a coarse paste forms. With the processor running, slowly drizzle in 3 tablespoons extra-virgin olive oil and the 3 tablespoons cold water (or aquafaba) in a steady stream to help emulsify the mixture.

Scrape down the sides and process another 1–2 minutes until the hummus is very smooth and creamy. Taste and adjust salt, lemon, or cumin as needed. If hummus is too thick, add 1 tablespoon water at a time until desired consistency is reached.

Heat 1 tablespoon olive oil in a large skillet over medium heat until shimmering.

Add the finely diced onion and cook, stirring occasionally, for 4–5 minutes until softened and beginning to brown.

Add the minced garlic and cook 30 seconds until fragrant.

Increase heat to medium-high and add the ground lamb. Break the meat up with a spoon and cook, stirring and crumbling, until mostly browned, about 5–7 minutes.

Stir in the tomato paste, ground allspice, cinnamon, ground coriander, paprika, kosher salt, and black pepper. Cook 1–2 minutes to bloom the spices.

Add 2 tablespoons water to deglaze the pan, scrape up any browned bits, and simmer until the liquid has mostly evaporated and the meat is well coated, about 2–3 minutes. Taste and adjust seasoning.

If using pine nuts, toast them separately in a dry skillet over medium heat for 2–3 minutes until fragrant and golden; set aside.

Spread the hummus in an even layer on a large shallow serving platter, using the back of a spoon to create a slight well in the center for the meat.

Pile the warm spiced meat into the well in the center of the hummus, distributing it evenly.

Drizzle 2 tablespoons extra-virgin olive oil over the top of the hummus and meat. Sprinkle the toasted pine nuts (if using), paprika or Aleppo pepper, and chopped parsley over the dish.

Serve immediately with warm pita bread or sliced vegetables and lemon wedges on the side for squeezing.