Spicy American Lamb and Hummus

Prep Time

5 min

Cook Time

15 min

Total Time

20 min


4 to 6

bowl of hummus topped with ground lamb, cucumbers, pine nuts, and fresh mint. pita on the side



  • 1 pound ground American Lamb
  • 1/2 cup chopped onion
  • 2 tablespoons olive oil
  • 3 garlic cloves, crushed, chopped
  • 1 teaspoon tomato paste
  • 1 teaspoon turmeric
  • 1 teaspoon crushed Aleppo pepper (paprika is a great substitute)
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon cumin
  • Kosher salt and pepper, to taste 

Homemade Tortillas (or Flatbreads)

  • 3 cups flour
  • 1/2 cup soft butter
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup hot water 


  • 2 (15-ounce) cans garbanzo beans, rinsed, drained
  • 1 lemon, juice and zest
  • 1 small garlic clove
  • 1/2 cup olive oil, plus more if needed
  • 2 tablespoons tahini (optional)
  • Pinch red pepper flakes 


  • 1 English cucumber, sliced (about 1-1/2 cups)
  • 1/2 cup sliced scallions
  • 1/2 cup fresh mint leaves
  • 1/4 cup toasted pine nuts
  • 1/4 cup olive oil


For the Lamb: In a skillet over medium-high heat, brown lamb and onions in oil. After 2 to 3 minutes, add garlic, tomato paste, turmeric, Aleppo, coriander, cumin, salt and pepper; continue cooking 3 to 4 minutes until lamb is completely cooked but still moist and tender. 

For the Tortillas: In a bowl, mix together flour, soft butter, baking powder and salt, making sure to coat all flour grains in butter. Add hot water; knead inside the bowl until dough pulls away and forms a ball. Continue to knead until dough is soft and tender. Divide dough into 8 or 16 pieces; cover with a towel. Allow to rest for no less than 30 minutes. Heat a dry non-stick skillet over medium heat. For 16 tortillas, roll each out to at least a 6-inch circle; for 8 pieces, roll out to 8- or 10-inch circles. Cook in the dry hot skillet for 2 to 3 minutes; flip once browning occurs. Repeat this process for all tortillas. 

For the Hummus: In a food processor, add garbanzo beans, lemon juice and zest, garlic, oil, tahini and red pepper flakes; process on high 3 to 4 minutes until everything is thickened and perfectly smooth. Stores in the fridge 3 to 4 days.

To serve: Spoon hummus onto a large platter; spoon lamb over hummus, including any oil and drippings from the meat pan. Top with cucumber, scallions, mint, toasted pine nuts, and drizzle with oil. Serve with homemade tortillas or flatbread.

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

a hand scooping hummus and lamb into a piece of pita
hand holding a piece of pita with hummus, lamb, and cucumbers
thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.

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