May 7, 2023

Lamb + Hummus with Date Chutney, Zhoug and a Soft Pita




Hummas and Pita



  • 400 grams of Dry small chickpeas, soaked in water overnight

  • 6 garlic cloves, peeled

  • 3 lemons, juiced

  • 2 cups of Tahini

  • 1 cup of Extra virgin olive oil

  • Salt and pepper to taste


  • 1 American Lamb shoulder                                    

  • Lamb Spice Mix (see below)

  • 1 rosemary stem                                                                      

  • 1 garlic head, halved                                                               
  • 1 lemon, halved     

Lamb Spice Mix:

  • 2 cups of extra virgin olive oil                               

  • 4 tablespoons fennel seed

  • 4 tablespoons mustard seed                                                              

  • 4 tablespoons cumin seed

  • 2 tablespoons black pepper

Date Chutney

  • 22 garlic cloves, minced                          

  • 550 grams light brown sugar

  • 275 grams pitted dates, sliced into rounds
  • 220 grams apple cider vinegar
  • 220 grams lemon juice

  • 62 grams sea salt
  • 22 grams fresh ginger, peeled and minced                

  • 4 grams ground cardamom

  • 4 grams ground coriander                                                       

  • 2 grams red chili flakes

Zhoung (makes 1 - 1/2 cups):

  • 4 garlic cloves  

  • 2 jalapeño, seeds included

  • 2 cups cilantro, stems included

  • 1 teaspoon of salt                                                      

  • 1 teaspoon of ground cardamom

  • 1/2 teaspoon of cum

  • 1 cup of extra virgin olive oil


Cilantro, parsley, dill, and mint (or any herbs of your choosing)


For the Hummus:  In a pot of simmering water, cook chickpeas until completely cooked (about 2 hours).  Let cool completely in cooking liquid.  In a blender, working in batches, add chickpeas, garlic, and some cooking liquid; blend until smooth.  Place in a bowl.  In a food processor, working in batches, add pureed chickpea mix, lemon juice, tahini, oil, salt and pepper until creamy.

For the Lamb:  In an ovenproof pan, add lamb; rub with Lamb Spice Mix.  Add rosemary, garlic, and lemon.  Cover and roast at 325°F for 3-1/2 hours, until tender.  Remove from oven; let cool.  Once cool, pull meat into small shredded pieces; discard fatty impurities.

For the Date Chutney:   In a medium saucepan, add garlic, brown sugar, dates, vinegar, lemon juice, salt, ginger, cardamom, coriander, and chili flakes; bring to a boil.  Reduce heat to a simmer; cook until reduced by half.

For the Zhoug:  In a food processor, add garlic; process until broken into tiny pieces.  Add jalapeño, cilantro, salt, cardamom, and cumin; process until mixture is well combined and very finely chopped.  While running the food processor, slowly drizzle in oil.  Scrape down the sides; blend until the sauce is mostly smooth.

Garnish with fresh herbs. Serve with a side of toasted pita.

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest


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