Hummus Bowls with Spiced Lamb
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 700
- Total Fat
- 44 grams
- Saturated Fat
- 13 grams
- Cholesterol
- 94 milligrams
- Sodium
- 1453 milligrams
- Carbohydrates
- 41 grams
- Dietary Fiber
- 12 grams
- Sugar
- 8 grams
- Protein
- 36 grams
- Total: 30 min
- Active: 30 min
Ingredients
2 15-ounce cans chickpeas, undrained
1/3 cup tahini, well stirred
4 cloves garlic, minced
3 tablespoons fresh lemon juice
1 1/2 teaspoons ground cumin
Kosher salt
1 tablespoon extra-virgin olive oil, plus more for topping
1 pound ground lamb or beef
Freshly ground pepper
1 teaspoon hot paprika
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1 15-ounce can diced fire-roasted tomatoes
1/2 cup chopped fresh parsley and/or cilantro
Warmed pita and prepared cucumber salad, for serving
Directions
- Bring the chickpeas and their liquid to a simmer in a medium saucepan over medium heat. Drain, reserving the liquid. Set aside 1/4 cup chickpeas for topping. Process the remaining chickpeas in a food processor with 1/2 cup chickpea liquid, the tahini, half of the garlic, 2 tablespoons lemon juice and 1/2 teaspoon each cumin and salt to make a silky puree, scraping down the sides as needed, 2 to 3 minutes. If the hummus is too thick, add more chickpea liquid 1 tablespoon at a time; season with salt.
- Heat the olive oil in a large nonstick skillet over medium-high heat. Add the lamb and season with 1/2 teaspoon salt and a few grinds of pepper. Cook until browned, 3 to 5 minutes. Pour off all but about 3 tablespoons drippings. Stir in the remaining garlic, 1 teaspoon cumin, the paprika, cinnamon and allspice; cook, stirring, until toasted, about 1 minute. Add the tomatoes and simmer until thickened, 4 to 5 minutes. Stir in the remaining 1 tablespoon lemon juice and half of the herbs.
- Divide the hummus among bowls. Top with the lamb mixture, the reserved chickpeas, remaining herbs and a light drizzle of olive oil. Serve with pita and cucumber salad.