Whenever I’m in a dinner rut, I love to whip up a hummus bowl. In this version, creamy hummus gets topped with spiced lamb, marinated rainbow carrots, sumac red onions and mint, then served with crispy pita chips. It’s packed with protein, fibre and veggies to keep you full and satisfied, plus it’s a lot of fun to eat — it’s basically a big bowl of loaded dip!
Equipment
Everything you need to make my spiced lamb hummus bowl at home:
- chef’s knife
- cutting board
- mandoline
- medium bowl
- small bowl
- medium pan
- wooden spoon or spatula
Get the full ingredients list and instructions below!
Cooking Tips
- Make your pita chips in the air fryer! It’s faster and uses less oil than your conventional oven. But in a pinch, the oven will definitely get the job done.
- Choose your pickles. This recipe uses marinated rainbow carrots for a colourful and pickle-packed bite to balance out the rich and creamy flavours of hummus and spiced lamb. That said, use whatever pickled vegetables you have: beets, turnips and cabbage would all work — hell, even a nice dill pickle will do.
- Get as much browning on the lamb as possible. This will take a bit of extra time but is totally worth the deep, rich caramelized flavour you’ll get from it. The secret to browning is to let the meat cook undisturbed, only occasionally stirring to avoid sticking. If you notice the lamb is sticking to the pan and starting to burn, turn down the heat and add a bit of water to loosen up the fond, then let it finish cooking.
Spiced Lamb Hummus Bowl with Marinated Rainbow Carrots
2-4
servings30
minutesIngredients
300g hummus
400g ground lamb
3-4 medium rainbow carrots
1/2 red onion
10-12 mint leaves
1 tsp paprika
1 tsp cumin
1 tsp garlic powder
1 tsp onion powder
1 tsp dry thyme
1/2 tsp sumac (optional)
1/2 tbsp white wine vinegar
1 lemon
1/2 tbsp honey
2-3 round pitas
olive oil
salt (I'm using Diamond Crystal Kosher)
Directions
Heat a medium pan on medium-low heat. Once hot, add 3 tbsp olive oil and 400g ground lamb. Using a wooden spoon or spatula, break up the lamb into bite-sized pieces. Season with 2 tsp salt, 1 tsp paprika, 1 tsp cumin, 1 tsp garlic powder, 1 tsp onion powder and 1 tsp dry thyme. Let cook on medium heat until dark brown and caramelized, stirring occasionally to prevent burning.
While the lamb cooks, slice 1/2 red onion. Transfer to a small bowl, season with 1/2 tsp salt, 1/2 tsp sumac (if using) and the juice of 1/2 lemon. Toss with your hands and set aside.
Using a mandolin, thinly slice 3-4 large rainbow carrots into a medium bowl. Cover with juice of 1/2 lemon, 1/2 tbsp white wine vinegar, 1/2 tbsp honey and 1/2 tsp salt. Toss with your hands and set aside.
Cut 2-3 round pitas into bite-sized triangle pieces. Transfer to the air fryer, cover in oil (about 1 tbsp) and toss to coat. Cook at 385°F for 8-10 minutes, or until golden brown. If you don't have an air fryer, bake in the oven at 375°F until golden brown and crispy, about 20-25 minutes.
By now the lamb should be deeply browned and caramelized. Remove from heat and set aside.
Assemble your bowls with a generous scoop of hummus, topped with spiced lamb, marinated rainbow carrots, sumac red onions and mint leaves. Finish with a drizzle of extra spiced oil leftover from the pan and enjoy!
Tag me @stefsdinnerdate on Instagram and TikTok if you make it! I love seeing your creations.
And let me know if you have any questions about the process, or want to share how the recipe worked, in the comment section below. It’s always nice hearing from you!
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this might be the nicest comment I’ve ever read! thank you!
wow!!! I veganized this using Beyond “steak tips” and vegan honey – otherwise following the recipe exactly – and I’m blown away by how good, easy, and pretty this recipe is. it’s about to be on repeat in our house the next few weeks for sure! thank you for this <3
love that! thanks so much for sharing <3