Go Back
Print

Creamy Hummus with Lamb Shawarma

Course Appetizer, Side Dish
Prep Time 30 minutes
Cook Time 10 minutes
Servings 7

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!