Quirky Foodster
  1. Back

Appetizers

Hummus bil Lahmeh

★ ★ ★ ★ ★ (0)
15 min
Prep
10 min
Cook

Ingredients

  • 400 g (14 oz) cooked chickpeas, drained
  • 80 g (1/3 cup) tahini
  • 3 tbsp lemon juice
  • 2 garlic cloves
  • 1/2 tsp salt
  • 60 ml (1/4 cup) cold water (2 fl oz)
  • 150 g (5 oz) ground lamb
  • 2 tbsp butter
  • 1 tsp ground allspice
  • 1/2 tsp ground cinnamon
  • 30 g (1/4 cup) pine nuts
  • 1 tbsp olive oil, for garnish
  • 1 tbsp fresh parsley, chopped

Method

  1. Blend the chickpeas, tahini, lemon juice, garlic and salt in a food processor until smooth, adding cold water gradually until creamy.
  2. Spread the hummus in a shallow bowl, creating a well in the centre.
  3. Brown the ground lamb in a dry frying pan over medium heat, breaking it up as it cooks, about 6 minutes.
  4. Stir in the allspice and cinnamon and cook for 1 more minute.
  5. In the same pan, melt the butter and toast the pine nuts until golden, about 2 minutes.
  6. Spoon the spiced lamb and pine nuts with browned butter into the hummus well.
  7. Drizzle with olive oil and scatter parsley over the top before serving warm.

Introduction: While plain hummus is claimed across the wider Levant, the Jordanian home-style version topped with spiced ground lamb, toasted pine nuts and browned butter is treated as its own dish – often served as a light meal in its own right rather than a side, especially in Amman's older neighbourhoods.

Cultural Background: While plain hummus is claimed across the wider Levant, the Jordanian home-style version topped with spiced ground lamb, toasted pine nuts and browned butter is treated as its own dish – often served as a light meal in its own right rather than a side, especially in Amman's older neighbourhoods.

Tips: Peeling the chickpea skins before blending gives an extra-silky hummus, though it is optional for home cooking.

Variations: A vegetarian version omits the lamb and instead tops the hummus with extra pine nuts, paprika and olive oil.

Storage: Store the plain hummus base refrigerated for up to 4 days; keep the lamb topping separate and combine before serving.

Reheating: Warm the lamb topping in a pan for 2-3 minutes before spooning over cold or room-temperature hummus.

FAQs:

Q: Can I use canned chickpeas?

A: Yes, they work well and save time.

Q: What can replace lamb?

A: Ground beef is a common substitute.

© Arscale 2026