Lebanese hummus topped with spiced lamb and pine nuts
Silky hummus piled with warm cinnamon spiced lamb and toasted pine nuts. Scoop it up with flatbread.
- Time30 min
- LevelEasy
- Costabout £2.27 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Blend the chickpeas, tahini, lemon juice, garlic, iced water and ½ tsp salt for 3 minutes, until pale and very smooth.
- 2
Toast the pine nuts in a dry pan for 2 minutes until golden. Tip them out.
- 3
Heat the oil in the pan and fry the onion for 4 minutes. Add the lamb and fry for 8 minutes, breaking it up, until browned.
8 min - 4
Stir in the cinnamon and allspice and cook for 1 minute. Season.
- 5
Spread the hummus in a wide bowl, make a dip in the middle and pile in the warm lamb.
- 6
Top with pine nuts and parsley and serve with the flatbreads.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.