This easy Lebanese appetizer recipe is made with creamy hummus topped with ground lamb cooked in cinnamon then topped with tart pomegranate seeds.
Hummus is one of my favorite appetizers for hosting friends and family during the busy holiday season. Versatile, crowd-pleasing and full of fresh flavors – it is always a hit.
As we head through the year I love taking my traditional hummus platter and turning it into a warm and comforting dish. After seeing how popular my Mexican Baked Hummus Dip was with all of you, I knew it was time to share another hot dip: Warm Hummus with Lamb and Pomegranate.
By placing the hot lamb directly from the pan onto the platter of hummus, the dip slowly warms up allowing all of the flavors to truly open up. For a burst of sweetness and a crunchy texture, I sprinkle pomegranate seeds and fresh parsley all over the platter before serving.
The end result? A warm Lebanese hummus dip that no one can resist. As an added bonus, it just so happens to be naturally gluten free, low carb and high protein.
Your friends are waiting.
Warm Hummus with Ground Lamb and Pomegranate
- Prepare the Classic Hummus according to directions or purchase hummus in the store and spread out on a platter in a thin layer.
- Meanwhile, heat a medium non-stick skillet over medium high head and add ground lamb. Begin breaking down with a wooden spoon into bite sized pieces. Sprinkle with All-Purpose Lebanese Spice Blend and continue cooking until lamb is browned and cooked through.
- Using a slotted spoon, remove hot lamb and place directly onto the hummus platter. Sprinkle with pomegranate seeds as well as parsley and/or olive oil if you wish. Serve with pita bread.
Photography by Alejandro Photography // Recipe by The Lemon Bowl
Check out my Pinterest board for more Lebanese recipes!