Hummus With Spiced Lamb, Scallions and Dill

For the topping:

½ cup tahini

½ cup water

2 tbsp lemon juice

1 clove garlic, minced

½ tsp kosher salt

¼ tsp ground cumin

For the lamb:

4 oz ground lamb (or any lean ground meat

2 scallions, minced

¼ tsp ground cinnamon

¼ tsp ground coriander

¼ tsp kosher salt

¼ tsp ground pepper

½ cup diced cucumber

2 tsp white wine vinegar

1 tbsp slivered almonds, toasted

1 tbsp minced fresh dill

crushed red pepper flakes

Make the hummus:

In the bowl of a food processor, combine the tahini, water, lemon juice, garlic, salt and cumin and puree until the mixture becomes light-textured and smooth, about 1 minute. Add the chickpeas and puree until very smooth, about 3 minutes. Serve or transfer to an airtight container and refrigerate until needed.

Make the topping:

In a medium skillet set over medium-high heat, combine the lamb, scallions, cinnamon, coriander, salt and pepper. Cook, stirring frequently and breaking up the meat, until no trace of pink is left, about 5 minutes. Turn off the heat and, using a slotted spoon, transfer the meat to a medium bowl (discard the oil in the pan). Add the cucumber and white wine vinegar and stir to combine. Taste, and season with more salt, if desired.

Spread the hummus on a plate or platter, then top with the spiced meat mixture. Scatter the almonds, dill and red pepper flakes over the top and serve.

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Hummus With Spiced Lamb, Scallions and Dill