Bethany Kehdy’s great blank canvas recipe for a simple but flavourful hummus b tahini dip gets paired with juicy minced lamb for an authentic meal from the Middle East.

Bethany Kehdy’s Whipped Hummus With Lamb


1 recipe Bethany Kehdy’s Perfect Whipped Hummus

15g/1⁄2oz salted butter
1 small onion, finely chopped
1 tbsp pine nuts
2 garlic cloves, finely chopped
85g/3oz minced lamb
11⁄2 tsp pomegranate molasses
A pinch of ground allspice
Pomegranate seeds (see page 216), to sprinkle
Chopped mint leaves, to sprinkle
Sea salt and freshly ground black pepper


1. Prepare hummus as directed, then transfer the hummus to a serving bowl, cover and set aside.

2. Melt the butter in a heavy-based frying pan over medium heat, add the onion and cook for 3-4 minutes until soft and translucent. Stir in the pine nuts and cook for a further 2 minutes until they just start to brown.

3. Add the garlic to the pan and mix well, then cook for about 1 minute until aromatic. Add the lamb and stir well, then cook for no more than 3-4 minutes, until just browned. Pour the pomegranate molasses over the lamb mixture, stir in the allspice and season with salt and pepper.

4. Create a crater in the middle of the hummus and spoon the hot meat and any juices into the well. Sprinkle the lamb with pomegranate seeds and mint and serve with warm Arabic bread.

Recipe originally published in Bethany Kehdy’s cookbook, The Jewelled Kitchen

[Recipe Photo: Sarka Babicka]

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