This has to be one of my favourite ways to eat hummus. This Hummus, Crispy Lamb toasted flat bread is just perfect as a snack or appetiser. It’s a real Middle Eastern favourite known as Hummus b’lahmeh and I love it. I like to really crisp up the Lamb and I add other roasted seeds to the topping along with Pine nuts because I just love crispy crunchy textures with the soft tahini soaked dip.
It’s the kind of thing you might want to make if you have visitors over just to keep it a bit casual. Oh my gosh watching a movie and digging into this is my idea of heaven……as long as no one drops it on the lounge! If you are short of time this is quick, delicious and it looks completely impressive.
Hummus, Crispy Lamb is often my go to dish because everyone likes it.
I say that with just the slightest hesitation as Skater does not like the tomatoes on top……ugh. I must tell you that I also can not resist mine without some coriander. I know , I know. It isn’t really a Middle Eastern accompaniment, but that is the beauty of making your own things. You can do what you like.
Hummus is very simple to make at home. Don’t be tempted to buy it because it doesn’t taste the same as when you add as much Tahini and lemon and garlic as YOU like. You don’t have to put up with those funny tasting preservatives that prolong it’s shelf life, and besides I like mine with lots of incredibly moreish smoked paprika.
Cook that Lamb out as much or as little as you like. It’s yours after all. You can cook it till it is just browning or all the way like me! It’s got all kinds of spices in it but the most important is the cumin. If you like this recipe you could also try this Lamb with and Sweet Potato Hummus tarts or even this Lamb with Mint hummus recipe
You can make the hummus the day before if you want.
- 400 gm / 15 oz can of drained chickpeas
- 1 clove (large) garlic
- 2 Tablespoons tahini
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 4 Tablespoons lemon juice (approx 1 lemon)
- 6 Tablespoons olive oil ( approx ¼ cup and extra)
- 60 ml / approximately 4 Tablespoons water
- ½ teaspoon salt
- 500 gm / oz lamb mince ( ground)
- 1 teaspoon sumac
- 1 teaspoon coriander ground
- 2 teaspoons cumin ground
- 3 Tablespoons finely diced onion
- 1 small tomato finely diced
- ½ cup mixed roasted seeds and pinenuts- a mixture of what you like. You could use Dukkah too if you want.
- 1 tablespoon rough chopped coriander or parsley leaves
- 60 ml / ¼ cup oil ( I used olive oil)
- 4-6 tortillas or Greek Bread
- Olive oil Spray or extra olive oil
- Put the chickpeas, tahini spices, salt, oil, garlic and lemon juice in the machine and blend to combine.
- Scrape down the sides and begin again mixing till very well chopped.
- When it will no longer mix beging to add the water ½ at a time. This should help those last bits combine. I like a nice smooth paste that is not too stiff.
- Season with salt and pepper and add a bit more lemon juice if you like.
- Heat a large skillet or frypan on high once hot add ½ the oil and then the onion. Stir well then add the mince. Keep stirring and breaking up the mince as it fries and browns. Once the Lamb has started to colour add the spices and keep stirring.
- I let mine cook till it is crispy and brown adding a bit of extra oil here and there if it needs it. Once it is brown and crispy pour it into a paper lined bowl to drain.
- T serve put the hummus into a nice bowl and make an indentation in the top with a spoon.
- Sprinkle with the Lamb bits, tomato and nuts and seeds.
- This is also nice with a drizzle of olive oil on top.
- Heat another ( or the same cleaned) skillet on the stove. Brush the flat bread or tortillas with olive oil ( or spray) and then pop the who piece into the frypan
- Leave it till it starts to rice up a bit or toill browned on one side. Turn and brown the there side.
- Pile onto a chopping board and cut into ½'s or quarters.