Hummus often gets typecast as a dip, but its versatility extends far beyond appetizers. Whether you prefer a smooth and creamy texture or a coarser, more rustic feel, hummus serves as a fantastic base for a quick and satisfying lunch or dinner. This recipe focuses on building a complete and flavorful meal around a bed of hummus, incorporating protein, roasted vegetables, and fresh, vibrant accents.
The foundation of this dish lies in three core components: a protein source, roasted vegetables, and fresh additions like pickles and herbs. While these elements are prepared fresh, they can be stored in the refrigerator, allowing you to assemble a delicious meal in under 10 minutes.
The roasting process is the most time-consuming part of the preparation. Preheat your oven to 460 degrees Fahrenheit. Dice two peeled sweet potatoes and halve about 20 Brussels sprouts, tossing them onto a sheet pan. Drizzle generously with olive oil, season with salt, and add a sprinkle of za’atar. Za’atar is a staple Middle Eastern spice blend, but if it’s unavailable, feel free to substitute with your preferred spice mix. Roast for 45 minutes, flipping the vegetables once or twice during cooking, until they achieve a deep brown color and slightly crispy edges.
While the vegetables roast, prepare the hummus and ground lamb. In a blender, combine 60 grams of tahini, 20 grams of lemon juice, and a pinch of salt. Blend on high, adding three garlic cloves while the blender runs. Once the garlic is chopped, incorporate 250 grams (one can) of drained and rinsed chickpeas, 50 grams of ice water, and a sprinkle of cumin seeds. Blend until the desired consistency is achieved. For a smoother hummus, add an extra 30 grams of ice water and blend longer.
Next, prepare the ground lamb. In a bowl, combine one pound of ground lamb with three grated garlic cloves. Season the mixture with cumin seeds, smoked paprika, oregano, onion powder, cayenne pepper, a dollop of harissa paste, and a generous pinch of salt. Sear the lamb in a pan over medium-high heat for two minutes to develop browning. Then, using a potato masher, break up the meat and continue cooking until deeply browned and crispy. Finish with a spritz of lemon juice.
Beyond the hummus, lamb, and roasted vegetables, fresh elements bring this dish to life. Halved cherry tomatoes seasoned with salt and pepper offer a burst of juicy sweetness. Thinly sliced cucumbers, pickled onions, crumbled feta cheese, freshly chopped dill, and a lemon wedge provide contrasting textures and flavors.
To assemble the dish, spread the hummus on a plate, creating a well in the center. Drizzle with olive oil and sprinkle with additional za’atar. Spoon the ground lamb and roasted vegetables into the hummus well. Arrange the cucumbers, seasoned tomatoes, a dollop of yogurt mixed with dill, and feta cheese around the hummus. Garnish with pickled onions and a lemon wedge.
While pita bread is a classic accompaniment, it’s not essential. The vegetables and a spoon are perfectly adequate for scooping up the delicious mixture. This meal is a delightful and interactive dining experience, allowing you to customize each bite with the various components.
Once the core ingredients are prepared and stored, assembling this meal is incredibly quick and easy. It’s all about finding a balance between flavors and textures, incorporating cooked and fresh elements, and highlighting the versatility of hummus as more than just a dip. This satisfying and flavorful meal is a perfect way to enjoy a balanced and delicious weeknight dinner.
