Hummus with Spiced Lamb

We can call this dish, Hummus with Spiced Lamb, Hummus b’lahmeh or Loaded Hummus. As far as hummus is concerned you can’t go wrong, but you can go even more right, which is what we’ve done here. Whilst it’s more common in Australia for us to treat hummus as a dip to serve with vegetable crackers, and there isn’t anything wrong with that, I stand firm, in other parts of the world it’s a whole meal.  This Hummus with Spiced Lamb is just that, its even more delicious, filling, moreish, fun, and interactive than regular hummus, who would have even thought it was possible.  You can load this with whatever you want, but the spiced, caramelised, gnarly bits of gorgeous mince lamb in this one complimented by the sharp pomegranate and fresh mint is definitely a dang fine place to start!  Give this a go!

My Notes on Lamb Mince

  • Mince lamb is incredibly versatile in terms of cooking methods as well as cuisine style, think of koftas, bolognese, pie filling, hummus topping, rissoles, chili, sausage rolls – the sky is the limit!
  • Mince lamb is budget-friendly, and especially for families, you can make a little go quite far. You can add vegetables and flavouring to bulk it out adding to its nutrition and quantity.
  • For busy families, finished mince dishes freeze quite well, cook in bulk so you can defrost when you’re time-poor!

Hummus with Spiced Lamb / Hummus b’lahmeh / Loaded Hummus

Serves 4

Time 15-20minutes


Spiced Lamb Ingredients

  • 500g Lamb mince
  • 150g/ 1lge Brown onion, finely diced
  • 5g Allspice, ground
  • 5g Cinnamon, ground
  • 5g Cumin, ground
  • 5g Coriander, ground
  • White pepper, to taste
  • Salt, to taste
  • 50g EVOO, to cook
  • 25g Pomegranate molasses


Hummus Ingredients (Store bought hummus for speed and convenience is acceptable)

  • 2 x 400 g can Chickpeas, rinsed, drained
  • 150gTahini
  • 1lge Lemon
  • 1head Garlic
  • Up to 250g EVOO
  • White pepper, to taste
  • Salt, to taste


To serve Ingredients

  • 25g Pomegranate jewels, when in season
  • Flat-leaf parsley, finely sliced
  • Mint leaves, fined sliced
  • 25g Pine nuts, lightly toasted
  • EVOO drizzle
  • Pita bread, toasted



  • Heat a large non-stick fry-pan to high heat.
  • Add oil and onions, sauté for 2 minutes.
  • Add spices, toast for 1 minute before adding lamb.
  • Break mince up and stir through spices and onion evenly.
  • Stir every minute or so until starting to brown and caramelise.
  • Total time should be approximately 12-15minutes when there are some parts of the lamb quite caramelised.
  • Adjust seasoning to taste.
  • Whilst still on heat, deglaze with pomegranate molasses and dislodge any sediment on the bottom of the pan and stir through.
  • Whilst lamb is cooking, prepare hummus by placing all ingredients, reserving EVOO, into a high-speed food processor.
  • Blitz on high whilst drizzling EVOO in, until desired consistency is achieved.
  • To present, place a pool of hummus on your plate and sprinkle a pile of the lamb on top.
  • Sprinkle over pomegranate, herbs and pine nuts to serve alongside pita bread.
  • Gluten-free
  • Grain-free
  • Dairy-free
  • Refined sugar-free



Elena Duggan