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.
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.
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Loaded Lamb Hummus
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
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.