Middle Eastern · lunch
Warm Hummus with Spiced Lamb
Lamb Hummus Bil Lahmeh Plate
Levantine warm hummus topped with seven-spice lamb mince, toasted pine nuts, and brown butter, served with warm pita and a fresh herb-onion salad.
$$
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
685Calories
38gProtein
42gFat
48gCarbs
8gSugar
9gFiber
750mgSodium
78mgChol
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Instructions
1
Prep
Dice 120g yellow onion and 40g red onion finely. Grate 4 garlic cloves and 2 garlic cloves separately. Chop 20g parsley leaves. Measure out spices: 2 tsp bharat, 1 tsp cinnamon, 0.5 tsp allspice, 0.5 tsp Aleppo pepper. Brush pitas with olive oil.
2
Blitz
Combine 360g chickpeas, 60g tahini, 30ml lemon juice, 2 grated garlic cloves, 90ml ice water, 1 tsp cumin, and 1 tsp salt in a food processor. Blitz 2 minutes, scraping twice, until silky smooth. Set aside.
3
Saute
Heat 20ml olive oil in a wide skillet over medium-high for 1 minute. Add diced yellow onion, cook 3–4 minutes until softened. Add 400g lamb mince, break apart with a spoon, cook 5 minutes until browned and fat renders. Stir in grated garlic, bharat, cinnamon, allspice, Aleppo pepper, 20g tomato paste, 10ml pomegranate molasses, and 1 tsp salt. Cook 2–3 minutes until glossy and tomato paste darkens.
4
Toast
Heat 20g butter in a small pan over medium for 90 seconds until foaming. Add 30g pine nuts, cook 60–90 seconds until golden and butter turns nutty brown. Stir in 0.5 tsp Aleppo pepper off the heat.
5
Finish
Warm hummus in a small saucepan over low heat for 2–3 minutes, stirring, until just warmed through. Warm oiled pitas in a dry pan 30 seconds per side. Toss sliced red onion with parsley, 10ml lemon juice, pinch sumac, and pinch salt.
6
Plate
Spread warm hummus in a thick swirl across two wide plates, making a shallow well in the centre of each. Spoon spiced lamb into the wells, drizzle brown-butter pine nuts across, scatter herb salad to one side of each plate, dust with pinch sumac, serve warm pita and lemon wedge alongside each plate.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) lamb mince
- 120g (4.2 oz) yellow onion
- 40g (1.4 oz) red onion
- 6 garlic cloves
- 2 tsp seven-spice mix
- 1 tsp ground cinnamon
- 0.5 tsp ground allspice
- 0.5 tsp Aleppo pepper
- 20g (0.7 oz) tomato paste
- 10ml pomegranate molasses
- 20ml (1.3 tbsp) extra-virgin olive oil
- 1 tsp fine sea salt
- 360g (12.7 oz) cooked chickpeas
- 60g (2.1 oz) tahini
- 30ml (2 tbsp) lemon juice
- 1 tsp ground cumin
- 20g (0.7 oz) butter
- 30g (1.1 oz) pine nuts
- 20g (small handful) flat-leaf parsley
- 2 small pita breads
- 2 lemon wedges
- pinch sumac