Hummus With Ground Lamb and Almonds |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 2 |
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You could use pine nuts instead of almonds, if you prefer. Adapted from a recipe in _Moro_ by Samuel Clark, as published by Nick Kindlesperger at Serious Eats. Ingredients:
1 (12 ounce) can chickpeas |
1 -2 tablespoon freshly squeezed lemon |
2 garlic cloves, minced |
3 -4 tablespoons tahini paste |
6 tablespoons extra-virgin olive oil, divided |
kosher salt |
freshly ground black pepper |
1/2 large spanish onion, diced (about 1 cup) |
1/3 teaspoon ground cinnamon |
6 ounces ground lamb |
2 tablespoons lightly toasted almonds, slivered or roughly chopped |
1 pinch paprika |
Directions:
1. Drain chickpeas, reserving 1 tbsp of the can liquid. Rinse well. Add chickpeas and reserved liquid to food processor. Blend until smooth, about 1 minute, scraping down sides of bowl as needed. Add 1 tbsp lemon juice, garlic, 3 tbsp tahini and 3 tbsp olive oil. Process until smooth and combined; season with salt and pepper, and add more lemon and tahini if needed. Transfer to serving plate.
2. Heat remaining oil in nonstick skillet over medium heat until shimmering. Add onion and saute until golden brown, 3-5 minutes, stirring often. Add cinnamon and stir until fragrant, about 1 minute. Add lamb and increase heat to high; cook until beginning to brown, 5-7 minutes, breaking up meat with edge of wooden spoon. Stir in almonds and spoon over hummus. Sprinkle with paprika and serve immediately with warmed pita bread.
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