Hummus kawarma is a Lebanese dish of freshly made hummus topped with spiced, chopped lamb. Blending ice cubes into your hummus makes it extra light with a smooth and creamy texture. Serve your hummus kawarma with toasted pitta or flatbreads to scoop up the hummus and tender pieces of lamb. Hummus kawarma is the perfect dish to share with friends, but you could try serving individual portions too, if you prefer, for a dinner party starter that is a bit different.
- 200g lamb neck, chopped into 1in pieces
- 1 onion, chopped
- For the marinade
- ½tsp cinnamon
- 1tsp allspice
- 1tsp za’atar
- juice of ½ lemon
- For the hummus
- 3½tbsp tahini
- juice of a lemon
- 1 garlic clove, minced
- 2 cans of chickpeas drained and rinsed
- handful of ice cubes
- salt and pepper
- To serve
- ½ bunch each fresh mint and parsley, chopped
- 50g pomegranate seeds
- 2tbsp toasted pine nuts
- 4 small, toasted pitta breads or flatbreads
In a bowl, combine all the marinade ingredients with the lamb, cover with clingfilm and marinate in the fridge overnight.
Make the hummus: mix together the tahini, lemon juice and garlic to make a smooth, loose paste. (Add a splash of warm water if it’s too thick.) In a food processor, blitz the chickpeas for around 30 secs, then add ¾ of the tahini paste. Blitz again, then add the ice cubes. Keep pulsing until the mixture blends together and changes to a smooth, creamy consistency. Taste, and add more of the tahini paste to your liking. Season with salt and pepper, and set aside.
Heat a little olive oil in a frying pan and add the onion. Soften for 3-4 mins, then add the lamb and marinade, and fry for a further 8-10 mins, until the meat is cooked.
Serve the lamb on top of a large dish of the hummus, and scatter with chopped mint and parsley, pomegranate seeds, toasted pine nuts and a good drizzle of olive oil, with the toasted pitta breads or flatbreads on the side.