Hummus bowls with spiced lamb

Indulge in the exquisite flavors of hummus bowls topped with premium spiced lamb. A culinary fusion that will tantalize your taste buds.

Ingredients:

• 2 15-ounce cans chickpeas, undrained
• 1/3 cup tahini, well stirred
• 4 cloves garlic, minced
• 3 tablespoons fresh lemon juice
• 1 1/2 teaspoons ground cumin
• Kosher salt
• 1 tablespoon extra-virgin olive oil, plus more for topping
• 450g ground lamb or beef
• Freshly ground pepper
• 1 teaspoon hot paprika
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1 15-ounce can diced fire-roasted tomatoes
• 1/2 cup chopped fresh parsley and/or cilantro
• Warmed pita and prepared cucumber salad, for serving

Instructions:

1. Place the chickpeas along with the liquid into a saucepan and bring it to a gentle simmer over medium heat. Strain the chickpeas, keeping the liquid aside. Keep aside a quarter cup of chickpeas for garnishing. Blend the rest of the chickpeas in a food processor with half a cup of chickpea liquid, tahini, half of the garlic, two tablespoons of lemon juice, and half a teaspoon each of cumin and salt until it forms a smooth puree, which may take 2 to 3 minutes, remember to scrape down the sides as needed. If the hummus seems too thick, you can add more chickpea liquid gradually, one tablespoon at a time, and adjust the salt accordingly.
2. In a large nonstick skillet, warm the olive oil over medium-high heat. Add the lamb, season it with half a teaspoon of salt and some freshly ground pepper. Cook until the lamb is browned, which typically takes 3 to 5 minutes. Remove any excess drippings, leaving around 3 tablespoons in the skillet. Mix in the rest of the garlic, a teaspoon of cumin, paprika, cinnamon, and allspice. Cook and stir until fragrant, about 1 minute. Then, add the tomatoes and let them simmer until the mixture thickens, usually for about 4 to 5 minutes. Finish by stirring in a tablespoon of lemon juice and half of the chopped herbs.
3. Spoon the hummus into separate bowls. Arrange the lamb mixture, reserved chickpeas, remaining herbs, and a drizzle of olive oil on top of the hummus. Serve with pita bread and a side of cucumber salad.

Summary:

• Calories: 3358 kcal
• Fat: 190 g
• Protein: 161 g
• Carbs: 274 g
• Potassium: 3663 mg
• Magnesium: 514 mg