Hummus Platter with Ground Lamb - a Middle Eastern recipe
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5 from 4 votes

Hummus with Ground Lamb and Toasted Pine Nuts

A Lebanese specialty, creamy hummus is topped with hushwee, a cinnamon-scented meat and pine nut mixture, then served with warm pita bread.
Course Entree
Cuisine Lebanese
Keyword ground lamb, hummus, pine nuts
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 8
Calories 329kcal
Author Liz Della Croce



  • 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.



Calories: 329kcal | Carbohydrates: 13.1g | Protein: 13.7g | Fat: 25.5g | Saturated Fat: 7.6g | Polyunsaturated Fat: 17.9g | Cholesterol: 41mg | Sodium: 636mg | Fiber: 3.1g | Sugar: 2.2g