A traditional Lebanese style appetizer with silky hummus topped with warm cinnamon scented ground lamb and toasted pine nuts (hushwee) served with pita, perfect for feeding any crowd.
If you love hummus then you are going to love this traditional Middle Eastern appetizer which takes it to the next level. Hummus with Lamb and Pine Nuts is the combination of traditional, creamy hummus topped with hushwee – a ground meat and pine nut mixture.
Hushwee is traditionally made with ground lamb or sirloin and is seasoned with my Lebanese All-Purpose Spice Blend made with cinnamon and ground allspice.
The greatest part about this recipe is that the hot meat and pine nut mixture slightly heats up the hummus which is actually how it is meant to be served: warm, not cold. Just like a tomato tastes better at room temperature, hummus tastes better when it isn’t fully chilled.
Serve with warmed pita bread and a giant Lebanese salad and dinner = done.
Ingredients
- Lamb: Ground lamb is the classic for hushwee, but you can also use ground beef.
- Hummus: Use store-bought or try homemade hummus.
- Lebanese all-purpose spice:
- Pine nuts:
How to Make Hummus with Ground Lamb and Toasted Pine Nuts
Step 1. In a large skillet, heat your ghee and add the ground lamb.
Step 2. Add the diced onion and the Lebanese all-purpose seasoning to the same pan as the lamb.
Step 3. Stir until evenly mixed, and lamb has cooked through. Remove from heat.
Step 4. In a dry pan, add your pine nuts and toast until they darken in color.
Spread your hummus on a plate or platter, put the ground lamb on top and finish with the toasted pine nuts and some fresh parsley. Serve alongside pita bread, and enjoy your Hummus with Ground Lamb and Toasted Pine Nuts!
More Lebanese Recipes
- Grilled White Fish with Tahini Lemon Sauce
- Labneh with Olive Oil and Za’atar
- Lebanese Meat Stuffed Grape Leaves
- Beef Shawarma with Cucumber Yogurt Sauce
- Baked Pita Chips with Za’atar
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No fork required.
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Hummus with Ground Lamb and Toasted Pine Nuts
Ingredients
Video
Instructions
- Spread hummus in a thin layer on a large platter and set aside.
- Melt clarified butter in a deep skillet over medium-high heat then add lamb to the pan. Begin browning the lamb using a wooden spoon to break up into bite-sized pieces.
- After about 5 minutes, when the lamb is still partially cooked, stir in the onion and spices. Continue sautéing, stirring frequently, until onions are translucent and lamb is fully cooked through, about 12-15 minutes.
- Remove pan from the heat and stir in the pine nuts. Check for seasoning and adjust accordingly.
- Spoon warm lamb and pine nut mixture over the hummus and sprinkle with fresh parsley. Serve with warm pita bread for scooping.
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