A Lebanese specialty, creamy hummus is topped with hushwee, a cinnamon-scented meat and pine nut mixture, then served with warm pita bread.
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.
Your fork is waiting.
- 1 platter of un-garnished Classic Hummus
- 1 tablespoon clarified butter ghee
- 1 pound ground lamb or sirloin
- 1 medium diced onion
- 2 tablespoons Lebanese All-Purpose Spiced Blend
- 1/4 cup toasted pine nuts
- fresh parsley to serve
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.
Photography by Alejandro Photography // Recipe by The Lemon Bowl
Need a few more Healthy Appetizers for your next party?