Name: Hummus with Lamb Ragù
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 cups Cooked Chickpeas; 0.5 cup Tahini; 0.25 cup Fresh Lemon Juice; 5 cloves Garlic Cloves; 1 lb Ground Lamb; 1 medium Yellow Onion; 1 tbsp Tomato Paste; 0.25 cup Pine Nuts; 3 tbsp Extra Virgin Olive Oil; 1 tsp Ground Cumin; 0.5 tsp Ground Allspice; 1 tbsp Pomegranate Molasses

Main Dishes

Hummus with Lamb Ragù

This decadent dish features a base of ultra-creamy, velvety hummus topped with a rich and aromatic lamb ragù, simmered with warm spices and toasted pine nuts. It's a sophisticated yet comforting meal that brings the bold flavors of the Mediterranean straight to your kitchen.

Prep

20m

Cook

30m

Serves

Calories

580kcal

Qty	Ingredient
2 cups 400 g	Cooked Chickpeas
0.5 cup 120 ml	Tahini
0.25 cup 60 ml	Fresh Lemon Juice
5 cloves 15 g	Garlic Cloves
1 lb 450 g	Ground Lamb
1 medium 150 g	Yellow Onion
1 tbsp 15 g	Tomato Paste
0.25 cup 35 g	Pine Nuts
3 tbsp 45 ml	Extra Virgin Olive Oil
1 tsp 3 g	Ground Cumin
0.5 tsp 1.5 g	Ground Allspice
1 tbsp 15 ml	Pomegranate Molasses

2 Method

Step 1. Prepare the hummus by combining chickpeas, tahini, lemon juice, 2 garlic cloves, and a pinch of salt in a food processor. Blend until thick, then slowly drizzle in 2-3 tablespoons of ice-cold water while the machine is running to achieve a silky, airy texture.

Step 2. In a large skillet, toast the pine nuts over medium heat for 2-3 minutes until golden brown, then remove and set aside.

Step 3. In the same skillet, heat 1 tbsp of olive oil and add the ground lamb. Cook over medium-high heat, breaking it apart with a spatula until browned.

Step 4. Add the finely diced onion and the remaining 3 minced garlic cloves to the lamb. Sauté for 5 minutes until the onion is soft and translucent.

Step 5. Stir in the tomato paste, ground cumin, allspice, and a pinch of cinnamon. Cook for 2 minutes to toast the spices and paste.

Step 6. Add the pomegranate molasses and a splash of water (about 1/4 cup) to the skillet. Stir and simmer for 5-8 minutes until the liquid has reduced to a thick, glossy sauce.

Step 7. To serve, spread a thick layer of hummus on a large platter, making a shallow well in the center. Spoon the warm lamb ragù into the well.

Step 8. Garnish with toasted pine nuts, fresh parsley, and a drizzle of olive oil. Serve immediately with warm pita bread.

·
For extra smooth hummus, remove the skins from the chickpeas by simmering them in water with 1/2 tsp of baking soda for 10 minutes before blending.
·
Ice-cold water is the secret to aerating the tahini and creating a light, whipped texture in your hummus.
·
Don't drain the lamb fat entirely; it carries the flavor of the spices. If there is too much, just spoon off the excess but leave a little for richness.
·
If you don't have pomegranate molasses, a squeeze of lemon and a teaspoon of honey is a great substitute for that tangy-sweet balance.

? FAQ

Can I use ground beef instead of lamb?

Yes, ground beef or even ground turkey works well. However, lamb provides the traditional earthy flavor that complements the cumin and allspice best.

How long does the lamb ragù stay fresh?

The lamb ragù can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet before serving over fresh hummus.

Should the hummus be served hot or cold?

Traditional Hummus with Kawarma (lamb) is served with room temperature or slightly warm hummus and very hot lamb. The contrast in temperatures is part of the appeal.

Can I make this recipe keto-friendly?

Hummus is relatively high in carbs due to the chickpeas. To make it keto, you can serve the lamb ragù over a cauliflower-tahini purée instead of traditional hummus.