Spiced Lamb Hummus Kawarma
A luxurious Middle Eastern mezze featuring silky smooth hummus topped with sizzling, warm-spiced lamb and buttery toasted pine nuts.
How to Make Spiced Lamb Hummus Kawarma
Total time: 35 min · Yields 4 servings
- 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
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
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
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.
Chef's Tips
- Use ice-cold water when blending hummus to aerate the tahini for a fluffier texture.
- For the smoothest hummus, peel the skins off the chickpeas before blending.
- Do not overcook the pine nuts; they turn from golden to burnt very quickly.
What to Serve with Spiced Lamb Hummus Kawarma
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Warm, pillowy pita bread
- Pickled turnips and cucumbers
- Sliced radishes and fresh mint leaves
- A side of Fattoush salad
Frequently asked questions
Can I use ground beef instead of lamb?
Yes, ground beef or even a mix of beef and lamb works well, though lamb is more traditional for its richer flavor.
Can the hummus be made in advance?
The hummus can be made up to 2 days ahead, but the lamb should be cooked just before serving to maintain the temperature contrast.
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