Hummus with Spiced Summer Squash and Lamb
A Mediterranean-inspired dish featuring creamy homemade hummus topped with spiced ground lamb and sautéed summer squash. This layered dish combines the richness of tahini-based hummus with aromatic spiced meat and seasonal vegetables for a complete meal.
Ingredients
- •2 cans chickpeas
- •1 clove garlic
- •½ cup tahini
- •3 Tbsp lemon juice
- •1¼ tsp kosher salt
- •2 tsp kosher salt
- •1½ tsp ground coriander
- •1½ tsp ground cumin
- •¼ tsp red pepper flakes
- •2 Tbsp olive oil
- •1 lb ground lamb
- •3 cloves garlic
- •1 lb summer squash
- •¼ cup parsley
- •6 pieces pita wedges
Cooking Instructions
- 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 1/2 cup water and process until hummus is very smooth, light, and creamy. Spoon onto a large plate.
5 min
- 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 1 1/4"-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.
10 min
- 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.
7 min
