Hummus kawarma (hummus with lamb)
Add some tasty flavor and make your hummus more substantial with this flavorful lamb topping.
Servings: 4 approx, depending how served
For the hummus (if making own)
- 15.5 oz chick peas 440g, 1 can
- 2 tablespoon olive oil
- 3 tablespoon tahini
- 1 lemon juice only - around 2 tablespoon
- 1 clove garlic small, finely chopped
For the topping
- 1 tablespoon pine nuts
- ¼ red onion
- ½ tablespoon olive oil
- ½ lb ground lamb 250g lamb mince
- ½ teaspoon cinnamon
- ½ teaspoon allspice
- ½ teaspoon cumin
- ¼ teaspoon ground cardamon
- ½ tablespoon chopped parsley
If making hummus
Drain the chickpeas and pick over them to remove any loose casings. Put the chickpeas in a food processor along with the oil, tahini, lemon juice and garlic. Blend until smooth. Add some water, a tablespoon at a time, to thin to desired consistency (you will probably need 2 or 3).
To make rest of dish
Put the hummus in a serving dish, making a slight indent in the middle.
Dry toast the pine nuts in a small skillet/frying pan until lightly brown then set aside.
Finely dice the onion. Warm the oil in the skillet then add the onion and soften. Add a little more oil if needed to save it burning.
Add the lamb to the skillet along with the spices (cinnamon, allspice, cumin and cardamon). Cook over a medium-high heat until browned, breaking up a little and stirring regularly.
Put the lamb on top of the hummus, sprinkle over the pine nuts and parsley and a drizzle of EVOO then serve with pita bread.
You can easily substitute the homemade hummus for a tub of store bought. The topping is best enjoyed warm.
Serving size assumes it will be shared with a few other mezze, but would serve less if with less other dishes, more if with a bigger range.
Calories: 515kcal | Carbohydrates: 37g | Protein: 22g | Fat: 33g | Saturated Fat: 8g | Cholesterol: 41mg | Sodium: 47mg | Potassium: 559mg | Fiber: 10g | Sugar: 6g | Vitamin A: 70IU | Vitamin C: 17.6mg | Calcium: 89mg | Iron: 5mg