Hummus with spiced summer squash and lamb recipe

Ingredients for Hummus with spiced summer squash and lamb

• 800 g chickpeas, rinsed

• 1 garlic clove, coarsely chopped

• 120 g tahini

• 45 ml fresh lemon juice

• 7 g kosher salt

• 10 g kosher salt

• 4 g ground coriander

• 4 g ground cumin

• 1 g crushed red pepper flakes (optional)

• 30 ml extra-virgin olive oil, divided, plus more for drizzling

• 450 g minced lamb or beef

• 3 garlic cloves, thinly sliced, divided

• 450 g courgette and/or summer squash, cut into 2 cm pieces

• 15 g chopped parsley or coriander

• toasted pita wedges (for serving)

How to make Hummus with spiced summer squash and lamb

1. Process the chickpeas in a food processor until powdery clumps form, about 30 seconds.

2. Add the garlic, tahini, lemon juice, and salt, then process until smooth.

3. With the motor running, drizzle in 120 ml of water and continue processing until the hummus is very smooth, light, and creamy.

4. Spoon the hummus onto a large plate.

5. In a small bowl, mix together the salt, coriander, cumin, and red pepper flakes (if using).

6. Heat 15 ml of oil in a large frying pan over medium-high heat.

7. Add the minced lamb and press it into a large patty, approximately 3 cm thick; sprinkle with half of the spice mixture and half of the garlic.

8. Cook without moving for about 5 minutes, or until browned and crisp.

9. Turn the lamb over in pieces and cook until the other side is browned and crisp, about 3 minutes more.

10. Continue cooking, breaking up and stirring the lamb, until fully cooked through, about 2 minutes longer.

11. Using a slotted spoon, scoop the lamb over the hummus.

12. Pour out and discard the excess fat from the frying pan, then wipe it out with a kitchen towel.

13. Heat another 15 ml of oil over high heat.

14. Cook the squash in a single layer, undisturbed, until browned, about 4 minutes.

15. Sprinkle the squash with the remaining spice mixture and garlic, then cook, stirring, until the squash is coated and cooked through, about 3 minutes.

16. Spoon the squash over the lamb, drizzle with more oil, and top with fresh herbs.

17. Serve with warm pita bread.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.