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.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
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