If you’re making this hummus recipe for a finicky crowd, serve all the toppings in separate bowls and let people help themselves. Lots of toasted pita for scooping up everything is nonnegotiable.
Recipe information
Yield
4 servings
Ingredients
Hummus
2
1
½
3
1¼
Lamb and Assembly
2
1½
1½
¼
2
1
3
1
¼
Preparation
Hummus
Step 1
Process chickpeas in a food processor until powdery clumps form, about 30 seconds. Add garlic, tahini, lemon juice, and salt and process until smooth. With motor running, drizzle in ½ cup water and process until hummus is very smooth, light, and creamy. Spoon onto a large plate.
Lamb and Assembly
Step 2
Mix together salt, coriander, cumin, and red pepper flakes (if using) in a small bowl. Heat 1 Tbsp. oil in a large skillet over medium-high. Add lamb and press into a large 1¼"-thick patty; sprinkle with half of spice mixture and half of garlic. Cook, without moving, until browned and crisp, about 5 minutes. Turn over in pieces and cook until other side is browned and crisp, about 3 minutes. Continue to cook, breaking up and stirring, until cooked through, about 2 minutes longer. Using a slotted spoon, scoop lamb over hummus.
Step 3
Pour out and discard fat and wipe out skillet. Heat 1 Tbsp. oil over high. Cook squash in a single layer, undisturbed, until browned, about 4 minutes. Sprinkle with remaining spice mixture and garlic and cook, stirring, until squash is coated and cooked through, about 3 minutes. Spoon squash over lamb. Drizzle with more oil and top with herbs. Serve with pita.
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Reviews (22)
Back to TopA family favorite. Easy and yummy!
LNF
Walla Walla, WA
11/3/2023
As another reviewer suggested I topped with shaved fennel/lemon juice, I subbed the crushed red pepper for Aleppo, topped with more Aleppo at the end, along with fennel fronds and a dollop of full fat plain yogurt. Soo good
Anonymous
Seattle
10/10/2023
Excellent, made it with lamb for a party. Drizzled lemon juice over top with olive oil, then topped with cilantro!
Anonymous
Somers, NY
8/25/2021
YUM! Delicious as written and it came together in no time! Perfect for a weeknight. Riffable too, I can already see this as a rice bowl, salad, wrap... Next time though I'd double the squash. Also, I don't see why wiping out the pot in between is necessary? I sautéed my squash in the rendered fat / fond and it was to die for! Now that I think of it, the wiping may be to keep the squash vegetarian... At any rate, I used beef and will try the lamb next time! Also, definitely top with labneh and sumac for utter culinary bliss!!
SA
Rosslyn, VA
8/23/2021
Excellent recipe, I would use ground leg chicken meat for the topping.
Anonymous
Toronto Ontario.Canada
7/20/2021
Made exactly as written. Tasty, but a bit texturally monotone. It would benefit from some acid. I might try it again with a quick pickle, kimchi, or thinly sliced fennel and lemon juice. Salt levels in the recipe were fine as written.
Nick Tedesco
New York, NY
5/10/2021
This is one of my all time faves! I make this alll the dang time. It’s so good. I cut it in half to make it for 2 people. I don’t find it overly salty but I may cut down on the salt in the hummus.
faithb
California
8/12/2020