📝 About This Recipe
This stunning dish, known in the Levant as 'Hummus Kawarma,' elevates humble chickpeas into a luxurious main course fit for a feast. Velvety, warm homemade hummus serves as a decadent bed for tender morsels of lamb roasted with warm spices, toasted pine nuts, and a drizzle of herb-infused oil. It is a masterclass in texture and temperature, offering a gluten-free protein powerhouse that is as visually striking as it is delicious.
🥗 Ingredients
The Hummus Base
- 2 cans Chickpeas (15oz each, drained and rinsed)
- 3/4 cups Tahini (high-quality, well-stirred)
- 1/4 cups Lemon Juice (freshly squeezed)
- 2 cloves Garlic (minced)
- 3-5 tablespoons Ice Water (added gradually for fluffiness)
- 1 teaspoon Sea Salt (to taste)
The Spiced Roasted Lamb
- 1 pound Lamb Loin or Shoulder (cut into 1/2-inch cubes)
- 2 tablespoons Olive Oil (extra virgin)
- 1 teaspoon Cumin (ground)
- 1/2 teaspoon Allspice (ground)
- 1/4 teaspoon Cinnamon (ground)
- 1/2 teaspoon Smoked Paprika (for depth)
Garnish & Finishing
- 1/4 cups Pine Nuts (toasted until golden)
- 1/4 cups Fresh Parsley (finely chopped)
- 1 teaspoon Sumac (for a citrusy finish)
- 2 tablespoons Pomegranate Seeds (optional, for sweetness and color)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Place the drained chickpeas in a medium pot, cover with water, and add a pinch of baking soda. Simmer for 15-20 minutes until the chickpeas are very soft and falling apart.
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2
While chickpeas simmer, toss the cubed lamb in a bowl with 2 tablespoons of olive oil, cumin, allspice, cinnamon, paprika, salt, and pepper until evenly coated.
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3
Spread the lamb in a single layer on a parchment-lined baking sheet. Roast for 12-15 minutes, tossing halfway through, until the lamb is browned and tender.
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4
Drain the softened chickpeas and transfer them to a food processor. Process alone for 1 minute until a thick paste forms.
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5
Add the tahini, lemon juice, garlic, and salt. Process for another 2 minutes until the mixture is very smooth.
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6
With the processor running, slowly drizzle in the ice water one tablespoon at a time. Continue processing for 3-5 minutes until the hummus turns light, airy, and pale.
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7
Taste the hummus and adjust seasoning with more salt or lemon juice if needed. Keep it warm for serving.
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8
In a small skillet over medium heat, toast the pine nuts with a tiny drop of olive oil for 2-3 minutes until fragrant and golden brown. Set aside.
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9
To assemble, spread a generous amount of warm hummus onto a large shallow platter, using the back of a spoon to create a deep 'well' or swirl in the center.
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10
Spoon the hot roasted lamb and its flavorful pan juices directly into the center of the hummus well.
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11
Garnish the dish with toasted pine nuts, chopped parsley, a heavy dusting of sumac, and pomegranate seeds.
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12
Finish with a final generous drizzle of extra virgin olive oil and serve immediately while the contrast between the warm lamb and silky hummus is at its peak.
💡 Chef's Tips
For the smoothest hummus, don't skip simmering the canned chickpeas with baking soda; it softens the skins perfectly. Always use high-quality tahini that is runny and nutty; if it's bitter or chunky, it will affect the entire flavor profile. Ice water is the secret to a 'white' and fluffy hummus—it aerates the fats in the tahini. If you prefer a crispier lamb, you can pan-sear it in a cast-iron skillet over high heat instead of roasting. Avoid overcooking the lamb; it should be succulent and tender, not tough or dry.
🍽️ Serving Suggestions
Serve with warm gluten-free pita bread or crisp cucumber rounds for dipping. Pair with a fresh Fattoush salad (omitting croutons for GF) or a simple tomato-cucumber salad. A side of pickled turnips or olives provides a wonderful acidic contrast to the rich lamb. Enjoy with a glass of chilled Arak or a light-bodied red wine like a Pinot Noir. Add a dollop of spicy Zhug (Yemeni green hot sauce) for those who enjoy a kick of heat.