Spiced Lamb Hummus Kawarma

How to Make Spiced Lamb Hummus Kawarma

Total time: 35 min · Yields 4 servings

1. 1

   Prepare the Hummus

   In a food processor, blend the chickpeas and garlic until a thick paste forms. Add the tahini, lemon juice, and salt. While the processor is running, slowly drizzle in the ice-cold water and blend for 3-5 minutes until the texture is exceptionally light and creamy.

2. 2

   Toast the Pine Nuts

   In a medium skillet, heat the olive oil over medium heat. Add the pine nuts and fry for 1-2 minutes, stirring constantly, until they are golden brown. Remove the pine nuts with a slotted spoon and set aside, leaving the infused oil in the pan.

3. 3

   Sauté the Lamb

   Increase the heat to medium-high in the same skillet. Add the lamb, breaking it up with a wooden spoon. Season with seven-spice, cinnamon, cayenne, salt, and pepper. Cook for 6-8 minutes until the lamb is browned and starting to crisp at the edges.

4. 4

   Plate and Serve

   Spread a generous layer of hummus onto a wide, shallow plate, creating a well in the center using the back of a spoon. Spoon the hot lamb and any pan juices into the well. Top with the toasted pine nuts, a dusting of sumac, fresh parsley, and a final drizzle of olive oil.