Spiced Lamb with Hummus

Spiced Lamb with Hummus


  • 2 x 400g can chickpeas, rinsed, drained
  • ½ cup tahini
  • ½ cup lemon juice
  • 175ml olive oil
  • 2 garlic cloves, crushed
  • 400g lamb mince
  • ½ large capsicum, diced
  • 1 red onion, diced
  • 1 garlic cloves
  • 2 tsp ground allspice
  • ½ tsp ground cinnamon
  • 2 tsp pomegranate molasses
  • Pomegranate seeds (craisens are an alternative)
  • Parsley
  • Pita or Lebanese bread to serve


  1. To make hummus, place chickpeas, tahini, lemon juice and 150ml oil & 2 garlic cloves in a food processor & process until combined. Add 60ml warm water and process until smooth. Season with salt and pepper. Set aside.
  2. Heat remaining oil in a frying pan over medium heat. Add remaining garlic with lamb & cook, breaking up with a wooden spoon for 8 minutes or until browned.
  3. Stir in spices and vegetables and continue to cook for a further 2 minutes.
  4. Stir in pomegranate molasses and season
  5. Allow to cool slightly, then spoon lamb mixture over the hummus.
  6. Scatter with pomegranate (craisens) parsley and serve with heated pita bread.

Click here for PDF of recipe