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Lemony Hummus with Spiced Lamb

By: Kate Davies

I love a recipe that can function as an appetizer, entree, or party food. This spiced lamb added to the lemony chickpea puree ¬†goes beautifully with a salad for lunch. I made my own hummus, although I did cheat with canned chickpeas. There’s no shame in buying your favorite hummus at the supermarket and focusing your efforts on the lamb, either.

There are lots of ways to get your hands on roasted garlic. Many supermarkets sell it in jars, ready to use. I like to take whole garlic cloves and cook them slowly in olive oil over very low heat. In addition to roasted cloves of whole garlic, you end up with garlicky oil, which adds another layer of flavor to this hummus recipe, salad dressing, vegetables, or pasta. Continue Reading…