I am not sure where I got this idea.  Probably from Pinterest, but that doesn’t matter.  What does matter is how freaking good this Loaded Lamb Hummus is!  We were eating a different version of loaded hummus all winter, with tons of roasted veggies, which I cannot wait to make again.  Then I saw a post somewhere and decided to change things up, and ever since this become a weekly meal on our table.

Loaded Lamb Hummus

Not only is this recipe loaded with lamb, which happens to be in season right now, but there is also kale, Harissa, Feta, and did I mention, Harissa?  I am not even sure where I should start, but I will say it again, this is freaking good!  I am already scheming on some springtime and summer versions to create over the next six months.  Yep, it is about to become a hummus kind of year.  Are you ready for it?

What makes this recipe even more amazing besides being so tasty is that it is a meal all in one.  Nothing else really matters except for some warm hummus.  If you are really starving then add a lightly tossed green salad, as in simple greens and a little lemon juice.  Nothing crazy as you want to enjoy all the flavor in this dish.

I have made it with all of these different versions of hummus, and what is great is that each one gives the dish a whole new life.  Have fun with the recipe, great crazy and make Loaded Lamb Hummus.  Pronto.

Buttery Hummus

Spicy Beet Hummus

Roasted Garlic Hummus

Meyer Lemon Hummus

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Loaded Lamb Hummus

Ingredients:

1 very large shallot, peeled and thinly sliced into rings
1 tablespoon olive oil
1/2 small yellow onion, finely diced
1 garlic clove, finely minced
1 tablespoon olive oil
1/2 pound ground lamb
1 tablespoon harissa
1/4 bunch of fresh mint, minced
1/2 bunch kale, thinly sliced
1/3 cup chickpeas
3 tablespoons feta cheese, crumbled
1 1/2 cups hummus
lavash
olive oil

How To:

In a small frying pan over low heat add the shallot with the 1 tablespoon olive oil.  Stir and cook over medium-low heat until golden brown and crispy.  Stir often to prevent burning.  Remove from the heat and place the crispy shallots on a paper towel.
In a medium sized frying pan heat 1 tablespoon olive oil over medium-low heat.  Add the onion and cook until soft;  about 3 minutes
Stir in the garlic and the lamb.  Cook over low heat for 3 minutes.
Stir in the Harissa and continue cooking until the lamb is cooked through;  about 5 minutes.  Remove from the heat and place the mixture into small bowl.
Place the frying pan on the stove over medium-low heat and add the kale.  Stir and cook until wilted;  about 3 minutes.
Spread the hummus over a serving platter.
Stir the mint into the lamb.
Scatter the lamb mixture and the kale over the hummus.  Top with the chickpeas, crispy shallots and the feta.
Drizzle a small amount of olive oil over the top and serve with lavash.
Serve.
Eat.

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