Here’s the recipe I modified from @whatsgabycookin
Reminder: I used @butcher_box bison instead of lamb. Sign up today at butcherbox.com/ENOS to get the latest offers at Butcherbox.
Ingredients
⭐1 15-ounce can garbanzo beans drained & peeled
⭐½ cup tahini
⭐2-3 tablespoons freshly squeezed lemon juice more as needed
⭐2-3 small cloves garlic
⭐¾ teaspoon kosher salt or more to taste
For the Topping
⭐1½ cups cherry tomatoes halved
⭐4 Persian cucumbers diced same size as tomatoes
⭐¼ medium red onion small dice
⭐½ lemon juiced
⭐½ cup crumbled feta
⭐Salt and freshly ground black pepper
⭐Sumac or paprika
⭐1-2 cups Seasoned Ground Lamb recipe below
⭐1-2 tablespoons finely chopped herbs or a mix of parsley, mint, & chives
For the Lamb
⭐8 ounces New Zealand Grass-fed Ground Lamb
⭐½ yellow onion finely diced
⭐1 tablespoon olive oil
⭐½ teaspoon cumin powder
⭐½ teaspoon coriander powder
⭐½ teaspoon paprika powder
⭐⅛ teaspoon cinnamon powder
⭐¼ teaspoon black pepper
⭐1 teaspoon salt
Instructions
For the Hummus:
⭐In a food processor, blend the chickpeas by themselves for 1 minute until powdery clumps form. Scrape down the sides & blend again until everything is the same consistency. Add the tahini, lemon juice, garlic and salt & blend until smooth. With the machine running, drizzle in 1 tablespoon of water at a time, until you get a very smooth, light & creamy mixture. Taste & adjust seasonings, adding more salt, garlic or lemon if needed.
For the Lamb:
⭐In a medium cast iron skillet, heat the oil over medium high heat. Add onion & cook until translucent. Increase the heat to high, add ground lamb, spices & salt. Cook, breaking up the lamb into small pieces, until browned & cooked through (5-6 min)
⭐To serve, top the hummus with all the toppings sprinkled over the top, drizzle with olive oil & serve with freshly baked pita chips
