Hummus With Lamb Recipe
Tender lamb tips sautéed with special herbs.
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Ingredients
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Hummus
Lamb topping
Method
Hummus
- 1
Prepare chickpeas
Drain the canned chickpeas, reserving 2 tablespoons of the aquafaba (liquid). Rinse the chickpeas briefly under cool water and drain well.
- 2
Blend base
In a food processor, combine drained chickpeas, tahini, lemon juice, garlic cloves, ground cumin and kosher salt. Pulse to break down the chickpeas until mixture is coarse.
- 3
Emulsify
With the processor running, slowly drizzle in 3 tablespoons olive oil. Add 2 tablespoons ice water or reserved aquafaba a tablespoon at a time until the hummus becomes very smooth and creamy, about 1–2 minutes of processing. Scrape down sides as needed.
- 4
- 5
Garnish hummus
Drizzle 1 tablespoon extra olive oil over the hummus, sprinkle 1/2 teaspoon paprika and 2 tablespoons chopped parsley around the edge. Reserve space in the center for the lamb.
Lamb topping
- 6
Season lamb
Pat lamb pieces dry with paper towels. In a bowl, toss lamb with kosher salt, black pepper, ground coriander, ground cumin, smoked paprika, and chili flakes (if using) so the spices coat the meat evenly.
- 7
Sauté aromatics
Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add finely chopped onion and sauté 4–5 minutes until translucent and beginning to brown. Add minced garlic and cook 30 seconds until fragrant.
- 8
Cook lamb
Increase heat to medium-high. Add seasoned lamb pieces in a single layer (work in batches if necessary) and sear without moving for about 1–2 minutes to develop color. Stir and continue to cook 3–4 more minutes, until exterior is browned and interior reaches desired doneness (about medium-rare to medium for tender tips). Total cook time depending on piece size: 4–6 minutes.
- 9
Finish lamb
Lower heat to medium. Add chopped rosemary, chopped mint, lemon zest and 1 tablespoon lemon juice to the pan. Toss for 30–45 seconds to combine and release aromas. Taste and adjust salt and pepper as needed.
- 10