Creamy Hummus with Lamb Shawarma
Ingredients
- 1 can 15 ounces chickpeas, drained
- 1/4 cup ice water
- 2 to 3 cloves of garlic
- 1 1/2 tablespoons lemon juice
- 3 tablespoons tahini
- 3 tablespoons extra virgin olive oil
- 1/4 to 1/2 teaspoon salt
- 12 ounces lamb shoulder cubed small
- 1 to 2 tablespoons olive oil
- 1/2 teaspoon allspice
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/4 teaspoon cardamom
- 1/4 teaspoon sumac
- 1/4 teaspoon onion powder
- Fried pine nuts
- Mint
- Parsley
- Red onion
- Pita bread
Instructions
Cooking the Lamb:
- In a small bowl, mix the cubed lamb with olive oil, allspice, cumin, coriander, salt, paprika, black pepper, cardamom, and sumac until evenly coated.
- Heat a pan over medium-high heat, add a drizzle of olive oil, and sear the lamb until fully cooked, about 7 to 9 minutes. Set aside.
Making the Hummus:
- In a food processor, blend chickpeas, ice water, garlic, lemon juice, tahini, olive oil, and salt until smooth and fluffy.
- Check the consistency and adjust salt if needed.
Assembling:
- Spread the hummus in a wide, deep bowl.
- Place the cooked lamb in the center.
- Optionally, garnish with fried pine nuts, mint, parsley, cumin, and paprika.
- Serve with pita bread and enjoy the deliciousness!