Warm hummus & spiced lamb

Warm hummus & spiced lamb

Posh Toast
20 mins

In Lebanon, flatbread topped with hummus and spiced ground lamb is called lahmacun and is served as a popular street food. Use good-quality shop-bought hummus if you’re feeling lazy.


Quantity Ingredient
400g chickpeas, drained and rinsed
2 tablespoons tahini
2 garlic cloves, crushed
1/2 lemon, zested
1 small lemon, juiced
1 teaspoon ground cumin
2 tablespoons natural yoghurt
3 tablespoons olive oil
2 tablespoons pine nuts
large knob butter
400g minced lamb, (ground)
1 1/2 teaspoons ground allspice
1 teaspoon ground cinnamon
4 slices wholemeal bread
1/2 teaspoon chilli flakes, (hot pepper), (use Aleppo or Turkish chilli flakes if you can find them)
large handful parsley leaves, roughly chopped
freshly ground black pepper


  1. Preheat the oven to 160°C fan.
  2. Place the chickpeas, tahini, 1 garlic clove, the lemon zest and juice, cumin, yoghurt, 2 tbsp oil and 2 tbsp cold water into a food processor. Season, then blend for about 5 minutes until completely smooth. Transfer to an ovenproof dish. Heat a frying pan and add the pine nuts, tossing until they start to colour. Add the butter and let it melt and turn golden. Pour the buttery mixture over the hummus and bake in the oven for 10 minutes.
  3. Meanwhile, heat the remaining oil in the same frying pan over a high heat. Add the lamb and cook for about 8 minutes, stirring, until the lamb is browned and crisp and any liquid evaporated. Stir through the remaining garlic, allspice, cinnamon, season, and cook for 2 minutes.
  4. Toast the bread. Spoon the warm hummus over the toast. Scoop up the spiced lamb with a slotted spoon and divide between the slices of toast. Top with a sprinkling of chilli flakes and some parsley.
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