Hummus kawarma recipe

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Hummus kawarma is a flavourful Middle Eastern dish that is perfect for sharing. Serve with warm pitta or flatbreads to scoop up the creamy hummus.

Hummus kawarma
(Image credit: TI Media Limited)
  • healthy
Serves4
SkillEasy
Preparation Time20 mins plus marinating
Cooking Time10 mins
Total Time30 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories450 Kcal23%
Fat18 g26%
Saturated Fat4 g20%

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. This hummus takes only 20 mins to prep and 10 minutes to cook.

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.

Leftovers can be stored in an airtight container in the fridge for up to 2 days. Of couse, with most recipes this hummus is best served on the day its made for the best flavour.

If you like this, why not try our classic hummus recipe - it's easy!

Ingredients

  • 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

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Method

  1. In a bowl, combine all the marinade ingredients with the lamb, cover with clingfilm and marinate in the fridge overnight.
  2. 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.
  3. 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.
  4. 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.
Top Tip for making Hummus kawarma

This recipe traditionally uses lamb neck but you can use any cut of lamb you'd prefer or are able to get in the butchers or supermarket.

Jessica Dady
Jessica Dady

Jessica Dady is Senior Content Editor at Goodto.com and has over 10 years of experience as a digital journalist, specialising in all things food, recipes, and SEO. From the best food hampers to cookbooks, from the best cake stands to baking sets, Jessica has a wealth of knowledge when it comes to must-have food products. A passionate baker, she spends much of her time creating celebration cakes for friends and family - particularly for her two lucky children.