Lemon Garlic Hummus with Ground Lamb

Ingredients

• 2 cans (14.5 oz each) Garbanzo beans

• ½ cup lemon juice

• ½ cup tahini

• ½ cup olive oil

• 2-3 medium cloves garlic

• Salt and pepper to taste

• ½ pound ground lamb

• Small yellow onion, diced

• 1 teaspoon ground cumin

• 1 teaspoon smoked paprika

• 2 teaspoons dried oregano

• ½ cup pomegranate arils

• 3 sprigs oregano, for garnish

• Parsley, for garnish

Instructions

• Make hummus: Add drained garbanzo beans, lemon juice, olive oil, tahini, garlic, salt, and pepper to bowl of food processor. Blend for 2-3 minutes, until smooth, adding more lemon juice if not smooth enough. 

• Make the lamb: Heat medium non-stick skillet over medium heat, add in yellow onion and saute for 4-5 minutes. Add in ground lamb, dried oregano, cumin, smoked paprika, salt, and pepper, stirring to combine. Cook for 5-7 minutes, until lamb is cooked through. 

• Assemble: Put hummus in wide, shallow bowl, and make slight divot in center. Spoon the lamb into the divot, then sprinkle pomegranate arils over top. Place parsley and oregano sprigs around the lamb, and lightly drizzle olive oil around edge. Serve immediately.

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