Hummus with Spiced Lamb, Pomegranate and Mint

Fragrant, fresh and a bit of a mouthful, Hummus b'lahmeh is your new go-to Middle Eastern dinner.

  • Serves 4
  • Prep Time 5 mins
  • Cooking Time 20mins
Hummus with Spiced Lamb, Pomegranate and Mint


  • Serves 4

For spiced lamb

 For hummus

To serve

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  1. Heat a large non-stick fry pan to high heat. Add oil and onions, sauté for 2 minutes. Add spices, toast for 1 minute before adding lamb. 
  2. Break mince up and stir through spices and onion evenly. Stir every minute or so until starting to brown and caramelise. Total time should be approximately 12-15 minutes. Adjust seasoning to taste.
  3. Whilst still on heat, deglaze the pan with pomegranate molasses and scrape up any crispy bits on the bottom of the pan and stir through.
  4. Whilst lamb is cooking, prepare hummus by placing all ingredients, reserving olive oil, into a high-speed food processor. 
  5. Blitz on high whilst drizzling olive in, until desired consistency is achieved.
  6. To serve, place a pool of hummus on your plate and sprinkle a pile of the lamb on top. Sprinkle over pomegranate, herbs, pine nuts and drizzle of olive oil. Serve with toasted pita bread.



  1. Cooked minced lamb keeps well in the freezer so prepare this dish in advance and defrost when you just can’t find the motivation to cook.
  2. Any leftovers are great for the next day – just add to a wrap or salad.
  3. If you can’t find pomegranates, I like to use radishes for colour and texture, but anything with a fresh crunch will do.
  4. You can make hummus ahead of time or opt for shop bought.