Hummus Kavurma Recipe

Prepare chickpeas (if using canned)

If using canned chickpeas, drain and rinse them well. For extra-smooth hummus, reserve 1/4 cup of the canning liquid (aquafaba) or use cold water listed in ingredients.

Blend base

In a food processor, combine the cooked chickpeas, tahini, lemon juice, garlic cloves, ground cumin and salt. Process until mixture is coarse.

Emulsify

With the processor running, slowly stream in 3 tablespoons olive oil and 3 tablespoons cold water (or aquafaba) until the hummus becomes very smooth and creamy. Stop and scrape down the bowl as needed. Taste and adjust salt or lemon.

Finish and set aside

Transfer hummus to a shallow serving dish. Using the back of a spoon, create a shallow well in the center where the kavurma will sit. Sprinkle smoked paprika over the surface and drizzle 1 tablespoon extra-virgin olive oil. Keep at room temperature while you cook the lamb.

Prepare lamb

Pat the lamb cubes dry with paper towels — dry meat browns better. Season the lamb evenly with 3/4 tsp salt and 1/4 tsp black pepper (reserve remaining salt and pepper for later adjustments).

Sear the lamb

Heat a large heavy skillet or cast-iron pan over medium-high heat. Add 2 tablespoons olive oil. When oil is shimmering, add lamb in a single layer (work in batches if needed to avoid crowding). Let lamb sear without moving 2–3 minutes to develop a brown crust, then stir and sear additional 2 minutes until well browned on all sides.

Add aromatics

Push the lamb to one side of the pan, reduce heat to medium, add the sliced onion and a pinch of salt. Cook, stirring occasionally, until softened and beginning to caramelize, about 6–8 minutes. Add minced garlic and tomato paste; cook 1 minute until fragrant, stirring to coat onion and meat.

Spice and finish

Sprinkle ground cumin, ground coriander, red pepper flakes, dried oregano, and remaining salt and pepper over the meat and onions. Stir to combine. Add butter (if using) and let it melt, deglazing the pan slightly. Cook everything together 2–3 minutes until the spices bloom and the lamb is cooked through (internal temperature about 145°F for medium-rare to 160°F for medium). Taste and adjust seasoning.

Add herbs

Remove the pan from heat and stir in chopped parsley and chopped mint (if using). Squeeze half a lemon over the mixture and toss to combine. Keep warm.

Spoon the warm hummus into a shallow wide serving plate if not already plated. Create a shallow well in the center if needed.

Pile the sizzling lamb kavurma neatly in the center of the hummus, letting some of the lamb oil mix with the hummus for flavor.

Drizzle 1 tablespoon extra-virgin olive oil over the lamb and hummus, sprinkle remaining smoked paprika or Aleppo pepper and chopped parsley for color. Serve immediately with lemon wedges on the side for squeezing.

Suggested accompaniments: warm pita, flatbread, or a simple salad. Leftovers: store lamb and hummus separately in airtight containers in the fridge up to 3 days.