This easy Lebanese appetizer recipe of warm hummus with ground lamb and pomegranate seeds is scented with cinnamon.
Hummus is one of my favorite appetizers for hosting friends and family during the busy holiday season. Versatile, crowd-pleasing, and full of fresh flavors – it is always a hit. I love taking my traditional hummus platter and turning it into a warm and comforting dish. You might have already tried my Mexican Baked Hummus Dip or Protein Packed Baked Hummus, and if you liked those then you’ll love my Warm Hummus with Lamb and Pomegranate.
Why You’ll Love This Hummus Recipe
- It’s naturally gluten-free, low carb, and high protein.
- Can be made in under 20 minutes.
- Uses less than 5 ingredients!
Ingredients
- Hummus: Made with tahini and chickpeas, it’s creamy, tangy, and nutty.
- Ground lamb: A little bit more earthy and gamey than beef, but tender and flavorful.
- Lebanese spice blend: My all-purpose Lebanese spice blend is a mix of cinnamon, nutmeg, allspice, salt, and pepper.
- Pomegranate seeds: Adds bright, tart flavor to the dip. Check out my tutorial on how to cut and eat a pomegranate if you haven’t done so before!
Easy Substitutions
- You can swap the ground lamb out for ground beef if you prefer or if it’s all you can find.
- Use classic hummus, or jazz up the flavors even more by using roasted garlic hummus.
- While I love to top mine with fresh parsley, you can add all sorts of fresh herbs to the dip, like fresh mint or cilantro.
How to Make Warm Hummus with Ground Lamb and Pomegranate
Step 1. Cook the ground lamb with the Lebanese all-purpose spice until browned and cooked through.
Step 2. Spread your hummus in a thin layer on a large platter, top with the cooked lamb and fresh pomegranate seeds. You can also drizzle with some olive oil and fresh parsley before serving.
Frequently Asked Questions
Mashed or roasted rosemary potatoes is a great pairing, along with a green vegetable like asparagus or green beans.
Pita bread or baked pita chips taste great, or you can serve it with tortilla chips and fresh veggies.
Lamb is used in many Middle-Eastern dishes, like in baked kibbeh or Lebanese Meat Pies (Sfeehas). Or try a twist like my Greek lamb burgers or lamb vegetable soup.
More Holiday Appetizers
I always share a hummus dip at my holiday parties, but as a fan of all things food, you know I don’t stop there. I prefer to do finger foods, so you don’t have to worry about extra dishes and providing utensils. If you need more ideas for what to share with your friends and family, try some of these:
More Lebanese Dishes
- Lebanese Green Beans with Tomatoes
- Labneh with Olive Oil and Za’atar
- Lebanese Meat Stuffed Grape Leaves
- Lebanese Rice Salad
- Grilled Beef Kafta Patties
Eat It, Like It, Share It!
Did you try this salad and love it? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your dish.
Show some holiday color and share delicious flavors at your next party with my Warm Hummus with Ground Lamb and Pomegranate, you won’t be disappointed!
No fork required.
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Warm Hummus with Ground Lamb and Pomegranate?
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Ingredients
Instructions
- Prepare the Classic Hummus according to directions or purchase hummus in the store and spread out on a platter in a thin layer.
- Meanwhile, heat a medium non-stick skillet over medium high head and add ground lamb. Begin breaking down with a wooden spoon into bite sized pieces. Sprinkle with All-Purpose Lebanese Spice Blend and continue cooking until lamb is browned and cooked through.
- Using a slotted spoon, remove hot lamb and place directly onto the hummus platter. Sprinkle with pomegranate seeds as well as parsley and/or olive oil if you wish. Serve with pita bread.
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