Hummus Bowls with Spiced Lamb

Most weeks, I do the cooking around here Monday – Thursday, we get take out on Friday (started during the pandemic to support local restaurants, and kept the habit), and Ted cooks on Saturdays and Sundays. This last Saturday, he was planning to make pork chops for dinner, along with some Brussels sprouts, but was looking for something to make for our daughter, who is (mostly) vegetarian. She will eat a bit of fish, but pretty much limits that to sushi and fish and chips. He came across this recipe, and thought it might work well with some Beyond Beef. Then he thought, hey, let’s skip the pork chops and have this instead! So he made it for us with ground lamb, and for Maya with Beyond Meat. She liked the flavors, but said she thought she might like it better with fake chicken instead. Maybe I’ll try that next time. He didn’t make his own hummus, he used store bought. It was delicious, a quick, simple meal that we all enjoyed. I think we’ll be adding this to our rotation. Recipe and photo via Food Network Magazine.

Hummus Bowls with Spiced Lamb
Ingredients

• 2 15-ounce cans chickpeas, undrained
• 1/3 cup tahini, well stirred
• 4 cloves garlic, minced
• 3 tablespoons fresh lemon juice
• 1 1/2 teaspoons ground cumin
• Kosher salt
• 1 tablespoon extra-virgin olive oil, plus more for topping
• 1 pound ground lamb or beef (or meat substitute of your choice)
• Freshly ground pepper
• 1 teaspoon hot paprika
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1 15-ounce can diced fire-roasted tomatoes
• 1/2 cup chopped fresh parsley and/or cilantro
• Warmed pita and prepared cucumber salad, for serving
  

Directions

Bring the chickpeas and their liquid to a simmer in a medium saucepan over medium heat. Drain, reserving the liquid. Set aside 1/4 cup chickpeas for topping. Process the remaining chickpeas in a food processor with 1/2 cup chickpea liquid, the tahini, half of the garlic, 2 tablespoons lemon juice and 1/2 teaspoon each cumin and salt to make a silky puree, scraping down the sides as needed, 2 to 3 minutes. If the hummus is too thick, add more chickpea liquid 1 tablespoon at a time; season with salt.

Heat the olive oil in a large nonstick skillet over medium-high heat. Add the lamb and season with 1/2 teaspoon salt and a few grinds of pepper. Cook until browned, 3 to 5 minutes. Pour off all but about 3 tablespoons drippings. Stir in the remaining garlic, 1 teaspoon cumin, the paprika, cinnamon and allspice; cook, stirring, until toasted, about 1 minute. Add the tomatoes and simmer until thickened, 4 to 5 minutes. Stir in the remaining 1 tablespoon lemon juice and half of the herbs.

Divide the hummus among bowls. Top with the lamb mixture, the reserved chickpeas, remaining herbs and a light drizzle of olive oil. Serve with pita and cucumber salad.