Hummus Bowl With Spiced Lamb

Name: Hummus Bowl With Spiced Lamb
Prep time: 20 min
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 2 c. white wine vinegar; 1/2 c. granulated sugar; 2 tbsp. kosher salt; 1 tbsp. coriander seeds, crushed; 1 tsp. ground turmeric; 1/2 large red onion, thinly sliced; 2 carrots (about 8 oz.), peeled, thinly sliced crosswise on the diagonal; 1 jalapeño, thinly sliced crosswise; 4 oz. sweet mini peppers (about 11), thinly sliced crosswise; 1 tbsp. extra-virgin olive oil; 1 lb. ground lamb; 1/2 large red onion, thinly sliced; Kosher salt; Freshly ground black pepper; 2 cloves garlic, finely chopped; 1 tbsp. Baharat spice mix; 2 (10-oz.) containers store-bought or homemade hummus; Fresh cilantro and/or mint leaves, for serving; 4 whole wheat pita, warmed

By Theo KaloudisPublished: Mar 15, 2024

1 Rating

hummus bowl topped with spiced lamb, homemade pickled vegetables, and herbs

PHOTO: RACHEL VANNI; FOOD STYLING: ADRIENNE ANDERSON

Yields:

4 serving(s)

Prep Time:

20 mins

Total Time:

1 hr

Cal/Serv:

896

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This hummus bowl is an easy and filling meal that comes together rather quickly. For this recipe, creamy hummus is topped with spiced ground lamb, onions, and fresh herbs. It's served with whole wheat pita to scoop up the hummus and toppings, and pickled veggies to cut through the richness and add a bright pop of flavor. Make it for lunch to spice up your weekday, or throw it together for a veggie-packed, quick dinner—this recipe works any time of day.

For a variety of texture and color, the pickled veggies are made with a blend of mini peppers, carrots, red onions, and jalapeños. They only pickle for 30 minutes before serving, but they still pack a nice punch. The pickled veggies can be made up to 1 day ahead and refrigerated in an airtight container for up to 1 week. If you're not a fan of spicy heat, feel free to omit the jalapeño.

Did you try this recipe? Let us know how it went in the comments!

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Ingredients

Pickles

2 cups
white wine vinegar
1/2 cup
granulated sugar
2 Tbsp.
kosher salt
1 Tbsp.
coriander seeds, crushed
1 tsp.
ground turmeric
1/2
large red onion, thinly sliced
2
carrots (about 8 oz.), peeled, thinly sliced crosswise on the diagonal
1
jalapeño, thinly sliced crosswise
4 oz.
sweet mini peppers (about 11), thinly sliced crosswise

Spiced Lamb & Assembly

1 Tbsp.
extra-virgin olive oil
1 lb.
ground lamb
1/2
large red onion, thinly sliced
Kosher salt
Freshly ground black pepper
2
cloves garlic, finely chopped
1 Tbsp.
Baharat spice mix
2
(10-oz.) containers store-bought or homemade hummus
Fresh cilantro and/or mint leaves, for serving
4
whole wheat pita, warmed

Directions

Pickles
1. Step 1In a medium saucepan over high heat, bring vinegar, sugar, salt, coriander, turmeric, and 1 cup water to a boil. Remove saucepan from heat.
2. Step 2Stir in onion, carrots, jalapeño, and mini peppers. Let sit, stirring occasionally, at least 30 minutes or up to 1 day.
Spiced Lamb & Assembly
1. Step 1In a large skillet over medium-high heat, heat oil. Add lamb and onion; season with salt and pepper. Cook, breaking lamb up into large pieces, until lamb is well browned and cooked through, 8 to 10 minutes.
2. Step 2Add garlic and baharat and cook, stirring, until fragrant, about 1 minute more; season with salt and pepper, if needed.
3. Step 3Divide hummus between shallow bowls. Top with lamb and cilantro. Serve with pita and pickles alongside.