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Lamb garnished hummus

Lamb Garnished Hummus

A rich and generous dish which never fails to impress guests when served either with cocktails or as an entrée. Minced lamb is a perfectly good option, if desired.


  • 2 tsp cumin
  • 3 garlic cloves 
  • 6 Tbsp cold water  
  • Salt to taste
  • ¾ cup tahini
  • ¼ cup olive oil
  • 2 cups chick peas, cooked
  • 4 Tbsp lemon juice 
  • ¼ lb lamb
  • ½ Tbsp Aleppo Seven Spice, ground 
  • 2 Tbsp sumac, ground 
  • 2 Tbsp olive oil 
  • 3 Tbsp pine nuts 
  • ¼ cup whole chick peas, cooked
  • 8 olives
  • Parsley, to garnish 
  • 1 tsp Aleppo pepper or Isot Kurdish Black Pepper


  1. 1

    Grill the cumin in a hot, dry pan, until fragrant, grind and set aside.

  2. 2

    Put garlic, water and salt in a food processor, reduce to a puree.

    Incorporate the tahini and olive oil. 

  3. 3

    Add the well-drained chick peas, cumin, and lemon juice. Grind in a food processor and mix occasionally, using a spatula, until homogeneous. If the hummus is too thick, add a little water. Set aside.

  4. 4

    Cut the lamb into small ¼ - ½ inch cubes. Heat a pan on medium-high with 2 Tbsp olive oil. Add lamb, Aleppo Seven Spices and sumac. Salt and stir-fry until the lamb is golden and cooked. Add pine nuts and cook another minute while stirring. 

  5. 5

    Spread the hummus unto a large dish. Place the lamb on top and decorate with whole chick peas, olives, parsley and Aleppo pepper.