Hummus and Spiced Lamb Bowl
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 700, total fat 44 G., saturated fats 13 G., proteins 36 G., carbohydrates 41 G., fiber 12 G., cholesterol 94 mg, sodium 1453 mg, sugar 8 G.
Calories 700, total fat 44 G., saturated fats 13 G., proteins 36 G., carbohydrates 41 G., fiber 12 G., cholesterol 94 mg, sodium 1453 mg, sugar 8 G.
The base of this hearty Middle Eastern-inspired bowl is warm, silky hummus, quickly made from canned chickpeas flavored with tahini, garlic, lemon, and cumin. Top the hummus with sautéed, spiced ground lamb and a fresh cucumber salad. Serve with pita triangles.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 x 425g cans of chickpeas, discard the liquid
- 1/3 cup tahini, well mixed
- 4 cloves garlic, crushed
- 3 tablespoons freshly squeezed lemon juice
- 1.5 tsp ground cumin
- 1 tbsp extra-virgin olive oil + extra for drizzling
- 450 g of ground lamb or beef
- 1 teaspoon hot paprika
- 1/4 tsp ground cinnamon
- 1/4 tsp ground allspice
- 1 can (425g) canned fire-roasted tomatoes, diced
- 0.5 cup chopped fresh parsley and/or cilantro
- Warm pita and cucumber salad for serving
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Recipes with similar ingredients: minced lamb, ground beef, chickpeas, tahini, lemon juice, hummus, fried tomatoes, cucumbers, allspice, cumin, paprika, cinnamon
Cooking the dish according to the recipe:
- In a medium saucepan over medium heat, bring the chickpeas and their cooking liquid to a simmer. Drain the liquid into a separate bowl. Set aside 1/4 cup of the chickpeas for serving. Puree the remaining chickpeas in a food processor with 1/2 cup of the chickpea cooking liquid, the tahini, half the garlic, 2 tablespoons of the lemon juice, and 1/2 teaspoon each of cumin and salt, scraping down the sides of the bowl as needed, until smooth, 2–3 minutes. If the hummus is too thick, add more chickpea cooking 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, season with 1/2 teaspoon salt, and a few turns of the black peppercorns. Cook until browned, 3 to 5 minutes. Drain most of the fat from the skillet, reserving about 3 tablespoons. Add the remaining garlic, 1 teaspoon cumin, paprika, cinnamon, and allspice; cook, stirring, for about 1 minute. Add the tomatoes and simmer until thickened, 4 to 5 minutes. Stir in the remaining 1 tablespoon lemon juice and half the herbs.
- Divide the hummus among bowls. Top with the lamb, remaining chickpeas, remaining herbs, and a light drizzle of olive oil. Serve with pita bread and cucumber salad.
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