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Minced Lamb with Rosemary Hummus

It's vacation time!!! I'm hanging out in West Palm Beach this weekend with my old roommate and we are living it up!

By living it up, I mean we drank margaritas at midnight by ourselves on Thursday (midnight margs!).  Then we worked on Friday and that night, we sat on the couch, ordered Indian food and drank caramel apple mimosas.  So for the first 24 hours we went back to doing the same things we did when we lived together 3 years ago.  Same thing, different place.

Speaking of other things that are same, but still different, let's talk about this lamb and rosemary hummus!  I've been showering you with quite a few hummus recipes this year, but now I'd like to show you a different twist on this dish.  Rosemary is one of my favorite herbs so why not marry it with hummus? I'm also a huge fan of lamb, but I rarely make it, so I decided that these things should be brought together at the same time.

To be honest, I ate this as a meal.  As in, I sat down and ate this with pita bread and called it lunch and dinner.  No regrets!  If you want to live this kind of high life as well, I encourage you to make this!

 

Minced Lamb with Rosemary Hummus

Print Recipe

For the Minced Lamb:

  • 8 ounces ground lamb
  • 1/2 onion, finely diced
  • 1 tablespoon olive oil
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoon paprika powder
  • 1/8 teaspoon cinnamon powder
  • 1/4 teaspoon black pepper
  • 1 teaspoon salt
  • sliced almonds, for garnish, optional
  • baby herbs, for garnish, optional

For the Rosemary Hummus:

  • 1 15 ounce can garbanzo beans/chickpeas
  • 1/4 cup peanut butter (you can also substitute tahini if you have it)
  • 2 cloves garlic, minced
  • 3-4 teaspoons rosemary, finely chopped
  • juice of 1 lemon
  • 3-4 tablespoons extra-virgin olive oil
  • salt, to taste
  • hot sauce, to taste


To make the lamb:

1) Place a large saucepan over medium heat and pour in the olive oil.

2) Add the diced onions and allow to cook for 2 minutes, or until translucent.

3) Turn the heat up to high.  Add the lamb mince and the spices and salt.  Allow the meat to cook, breaking it up into smaller pieces as it browns.

4) Saute until the meat is browned through.  Set aside and cover.  Allow to come to room temperature.

To make the hummus:

1) In the bowl of a food processor, combine the chickpeas, peanut butter, garlic, rosemary, lemon, salt, and hot sauce (if using).

2) Pulse the ingredients together and slowly stream in the olive oil until the hummus reaches the desired consistency.  If the hummus is still not the desired consistency, you can choose to add water instead of additional olive oil.

3) Taste the hummus and add more salt if desired.


Assemble the platter:

1) Spread the hummus in a thick layer on a plate.

2) Top with the room temperature minced lamb with almonds and baby herbs, if desired.


-- recipes slightly adapted from Recipe Tin Eats & Food Network