Hommous With Lamb Recipe

Prep and blend

Drain chickpeas, reserving up to 1/4 cup of the liquid. In a food processor, add chickpeas, tahini, lemon juice, garlic cloves, ground cumin and 1 teaspoon salt. Pulse to combine until chunky.

Emulsify

With the processor running, stream in 2 tablespoons olive oil and 2 tablespoons ice water or reserved chickpea liquid. Continue processing until very smooth and creamy, 1–2 minutes. Stop and scrape down sides as needed. Taste and adjust salt or lemon.

Finish

Transfer hommous to a shallow serving bowl. Smooth the surface with the back of a spoon, creating a shallow well in the center for the lamb and oil. Sprinkle paprika and drizzle 1 tablespoon olive oil over the surface if desired. Keep warm or at room temperature while preparing lamb.

Season lamb

Pat lamb pieces dry with paper towels. In a bowl, toss lamb with 1 tablespoon olive oil, minced garlic, ground coriander, black pepper, 3/4 teaspoon salt, red pepper flakes (if using), chopped cilantro and 1 tablespoon fresh lemon juice. Let sit for 5–10 minutes to marinate briefly.

Sear

Heat a large skillet over medium-high heat until hot. Add the seasoned lamb in a single layer (work in batches if needed). Sear without moving for about 1–2 minutes to develop a brown crust, then stir and continue cooking 2–3 more minutes until lamb is cooked through but still tender (internal temperature ~145°F/63°C for medium).

Finish with lemon

When lamb is nearly done, add the remaining 1 tablespoon lemon juice and toss for 15–30 seconds to deglaze and glaze the pieces. Taste and adjust seasoning with a pinch more salt or pepper if needed.

Spoon warmed hommous onto a serving plate or individual plates, smoothing and making a shallow well in the center. Pile the hot lamb tips in the well or over one side of the hommous.

Drizzle a little extra-virgin olive oil over the lamb and hommous, sprinkle chopped parsley or cilantro, and serve with toasted pita or flatbread alongside.