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.
Hummus with Ground Lamb and Toasted Pine Nuts
Ingredients
- 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
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.
Video
Nutrition Information:
Need a few more Healthy Appetizers for your next party?
Alka Talwar
September 15, 2018 at 5:18 amWow, really, I can’t get over that delicious taste! So simple and yet – sooo great. Thank you for this recipe – it’s a real keeper
Liz DellaCroce
September 16, 2018 at 11:06 amI’m so glad to hear you enjoyed it Alka!! Let me know if you try any of my other Lebanese recipes!
Stephanie Norris
January 21, 2018 at 8:32 pmI made this last week – so easy and tasty. Bound to become a regular thing …. Do you think it will work with chicken?
Liz DellaCroce
January 22, 2018 at 3:04 pmYes absolutely!!
Shilpa
May 9, 2017 at 3:55 amMmmmmm…..yum. This looks totally amazing. I’m just starring at the screen looking at how delicious they look.
Liz DellaCroce
May 12, 2017 at 3:08 pmI think that’s a sign you should make it!
Roshani Khanna
September 19, 2016 at 3:41 amthis is AWESOME!!! my Hubby would love this! Pinning now! Thanks for sharing!!
Liz DellaCroce
September 19, 2016 at 2:38 pmEnjoy!!
Annalisa
August 15, 2016 at 6:40 pmWould this recipe work with beef instead of lamb?
Liz DellaCroce
August 15, 2016 at 10:19 pmYes for sure!!!
Kelly
March 12, 2016 at 8:35 pmI ended up finding pine nuts at another store.., this recipe was a total HIT at a dinner party! So simple to make and delicious! Thanks for the recipe!!
Liz DellaCroce
March 13, 2016 at 11:05 amOh I’m so glad!!!! Enjoy!!
Kelly
March 12, 2016 at 1:15 pmLooks so good! The store was out of pine nuts, would walnuts, almonds or pepitas work as a substitution?
Liz DellaCroce
March 13, 2016 at 10:54 amYou know I bet walnuts would be good but to be honest we only ever use pine nuts. I typically buy them in bulk at Costco and freeze them.
Amy @BellyFull
March 7, 2016 at 11:36 amOh goodness. I’d eat all 8 servings by myself!
Liz DellaCroce
March 9, 2016 at 1:55 pmUmmm… it would be totally worth it if you did!
Lauren @ Climbing Grier Mountain
March 7, 2016 at 9:38 amHAVE FLIPPING MERCY!!! I am making this next week on Spring Break, holla!
Liz DellaCroce
March 9, 2016 at 1:54 pmHOLLA!!!!! I heart you and miss you.