Lamb Hummus Bowls
These lamb hummus bowls bring together spiced lamb, creamy hummus and fresh vegetables for a complete, flavorful meal. They’re fast enough for a weeknight dinner yet feel special.
Servings: 4
Ingredients
For the Lamb
- 1 Teaspoon olive oil
- 1 Pound ground lamb
- ¾ Teaspoon sea salt
- ¼ Teaspoon black pepper
- 2 Cloves garlic minced
- 1 Teaspoon paprika
- 1 Teaspoon ground cumin
- ¼ Teaspoon ground coriander
- ¼ Teaspoon Aleppo pepper flakes
- 1/8 Teaspoon smoked paprika
- 2 Tablespoons tomato paste
- 2 Tablespoons water
- 1 Tablespoon lemon juice
For the Bowls
- 2 Cups farro cooked, from ⅔ Cup uncooked farro
- 1 ½ Cups hummus
- ½ English cucumber thinly sliced
- 1 Cup cherry tomatoes halved
- ¼ red onion small, thinly sliced
- ½ Cup feta cheese crumbled
- ¼ Cup fresh herbs chopped, such as parsley, dill and mint
To Serve
- 1 Tablespoon extra virgin olive oil
- 4 Wedges lemon
Instructions
- Heat the olive oil in a large skillet over medium-high heat.
- Add the ground lamb and season with salt and black pepper.
- Cook, breaking the meat into crumbles, until deeply browned and cooked through, 8 to 10 minutes.
- Stir in the garlic, paprika, cumin, Aleppo pepper flakes, coriander, smoked paprika, and tomato paste.
- Cook for another minute, stirring, until the tomato paste darkens in color and is well incorporated.
- Add the water, stirring to coat the lamb.
- Let it cook for 1 or 2 minutes until slightly thickened.
- Remove from heat and stir in the lemon juice.
- Divide the cooked farro among bowls.
- Add a generous scoop of hummus to each, then top with the spiced lamb.
- Arrange cucumber slices, cherry tomatoes and red onion around the bowl.
- Sprinkle with crumbled feta and fresh herbs.
- Drizzle each bowl with olive oil and serve immediately, garnished with lemon wedges.
Notes
Minimal oil required: Ground lamb has a naturally high fat content, so you only need a small amount of olive oil to start. Once the excess moisture evaporates, the lamb renders its own fat, allowing it to brown beautifully.
Cook lamb in batches: Avoid overcrowding so it browns instead of steams. For the best texture, break up the meat into small pieces as it cooks. A potato masher or a flat-ended wooden spatula works best to create those crispy, golden bits.
Add lemon just before serving: Keeps the flavor bright and fresh.
Keep toppings fresh: Add vegetables and herbs right before eating for the best texture.
Cook lamb in batches: Avoid overcrowding so it browns instead of steams. For the best texture, break up the meat into small pieces as it cooks. A potato masher or a flat-ended wooden spatula works best to create those crispy, golden bits.
Add lemon just before serving: Keeps the flavor bright and fresh.
Keep toppings fresh: Add vegetables and herbs right before eating for the best texture.
Nutrition
Calories: 944kcal | Carbohydrates: 98g | Protein: 40g | Fat: 45g | Saturated Fat: 16g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 19g | Cholesterol: 99mg | Sodium: 1148mg | Potassium: 1030mg | Fiber: 22g | Sugar: 4g | Vitamin A: 865IU | Vitamin C: 21mg | Calcium: 204mg | Iron: 8mg
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