I may be a bit of a hummus snob, but even so, I’m not opposed to serving it with toppings. Just take my favorite dish at the neighborhood Lebanese restaurant, Pita Cafe, in my home town of Birmingham, MI, for example: sautéed ground lamb over hummus. The hot, fragrant lamb melts into the smooth hummus, making it an incredibly satisfying dinner alongside fresh pita bread. Cinnamon and fresh lemon juice add the perfect aroma and bright flavor to the lamb against the creamy hummus. I found a number of more complicated versions of this dish with more spices, but I loved this simple combination and the ease with which it comes together.
Would you judge me if I told you this serves one person (ahem) in my household? Perhaps in yours it could serve as many as 4 people as an appetizer, but don’t be afraid to go at it alone. If lamb isn’t your first choice, this dish also works well with ground beef or sirloin tips. Serve with homemade hummus (recipe here).
- 1/2 cup chopped onion
- 1 teaspoon cinnamon
- 1/2 pound ground lamb
- 1 tablespoon fresh lemon juice
- 1 tablespoon pine nuts, toasted
- In a medium skillet or dutch oven, add 1 tablespoon olive oil to the pan over medium high heat.
- When pan is hot, add onion and cook until translucent, 3-5 minutes.
- Add cinnamon and cook 1 additional minute, while stirring.
- Add lamb and cook until browned, stirring and breaking up pieces with a wooden spoon.
- Add lemon juice and use liquid to scrape off any browned bits from the bottom of the pan.
- Add pine nuts and serve hot over fresh hummus.