Hummus with Ground Lamb and Almonds

Name: Hummus with Ground Lamb and Almonds
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Lebanese Coastal & Mountain
Ingredients: 1 can chickpeas (12 ounce); 1 tbsp freshly squeezed lemon; 2 garlic cloves; 3 tbsp tahini paste; 6 tbsp extra-virgin olive oil; kosher salt; freshly ground black pepper; 0.5 large Spanish onion; 0.333 tsp ground cinnamon; 6 oz ground lamb; 2 tbsp lightly toasted almonds; 1 pinch paprika

Pan-cooked lamb, chickpeas and almonds, warmed with cinnamon and paprika, a Lebanese dip.

30 min · Serves 2 · Easy

Method

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Time: Prep 10 min · Cook 20 min · 30 min total
Difficulty: easy

1
Drain chickpeas, reserving 1 tbsp of the can liquid. Rinse well. Add chickpeas and reserved liquid to food processor. Blend until smooth, about 1 minute, scraping down sides of bowl as needed. Add 1 tbsp lemon juice, garlic, 3 tbsp tahini and 3 tbsp olive oil. Process until smooth and combined; season with salt and pepper, and add more lemon and tahini if needed. Transfer to serving plate.
1 min
2
Heat remaining oil in nonstick skillet over medium heat until shimmering. Add onion and saute until golden brown, 3-5 minutes, stirring often. Add cinnamon and stir until fragrant, about 1 minute. Add lamb and increase heat to high; cook until beginning to brown, 5-7 minutes, breaking up meat with edge of wooden spoon. Stir in almonds and spoon over hummus. Sprinkle with paprika and serve immediately with warmed pita bread.