Hummus with Spiced Summer Squash and Lamb

Name: Hummus with Spiced Summer Squash and Lamb
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 2 cans chickpeas; 1 clove garlic; ½ cup tahini; 3 Tbsp lemon juice; 1¼ tsp kosher salt; 2 tsp kosher salt; 1½ tsp ground coriander; 1½ tsp ground cumin; ¼ tsp red pepper flakes; 2 Tbsp olive oil; 1 lb ground lamb; 3 cloves garlic; 1 lb summer squash; ¼ cup parsley; 6 pieces pita wedges

A Mediterranean-inspired dish featuring creamy homemade hummus topped with spiced ground lamb and sautéed summer squash. This layered dish combines the richness of tahini-based hummus with aromatic spiced meat and seasonal vegetables for a complete meal.

6 servings

22 min

Published October 4, 2025

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Ingredients

•2 cans chickpeas
•1 clove garlic
•½ cup tahini
•3 Tbsp lemon juice
•1¼ tsp kosher salt
•2 tsp kosher salt
•1½ tsp ground coriander
•1½ tsp ground cumin
•¼ tsp red pepper flakes
•2 Tbsp olive oil
•1 lb ground lamb
•3 cloves garlic
•1 lb summer squash
•¼ cup parsley
•6 pieces pita wedges

Cooking Instructions

1.
Process chickpeas in a food processor until powdery clumps form, about 30 seconds. Add garlic, tahini, lemon juice, and salt and process until smooth. With motor running, drizzle in 1/2 cup water and process until hummus is very smooth, light, and creamy. Spoon onto a large plate.
5 min
2.
Mix together salt, coriander, cumin, and red pepper flakes (if using) in a small bowl. Heat 1 Tbsp. oil in a large skillet over medium-high. Add lamb and press into a large 1 1/4"-thick patty; sprinkle with half of spice mixture and half of garlic. Cook, without moving, until browned and crisp, about 5 minutes. Turn over in pieces and cook until other side is browned and crisp, about 3 minutes. Continue to cook, breaking up and stirring, until cooked through, about 2 minutes longer. Using a slotted spoon, scoop lamb over hummus.
10 min
3.
Pour out and discard fat and wipe out skillet. Heat 1 Tbsp. oil over high. Cook squash in a single layer, undisturbed, until browned, about 4 minutes. Sprinkle with remaining spice mixture and garlic and cook, stirring, until squash is coated and cooked through, about 3 minutes. Spoon squash over lamb. Drizzle with more oil and top with herbs. Serve with pita.
7 min

Hummus with Spiced Summer Squash and Lamb

6 servings

22 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•2 cans chickpeas

•1 clove garlic

•½ cup tahini

•3 Tbsp lemon juice

•1¼ tsp kosher salt

•2 tsp kosher salt

•1½ tsp ground coriander

•1½ tsp ground cumin

•¼ tsp red pepper flakes

•2 Tbsp olive oil

•1 lb ground lamb

•3 cloves garlic

•1 lb summer squash

•¼ cup parsley

•6 pieces pita wedges

Cooking Instructions

Process chickpeas in a food processor until powdery clumps form, about 30 seconds. Add garlic, tahini, lemon juice, and salt and process until smooth. With motor running, drizzle in 1/2 cup water and process until hummus is very smooth, light, and creamy. Spoon onto a large plate.

5 min

Mix together salt, coriander, cumin, and red pepper flakes (if using) in a small bowl. Heat 1 Tbsp. oil in a large skillet over medium-high. Add lamb and press into a large 1 1/4"-thick patty; sprinkle with half of spice mixture and half of garlic. Cook, without moving, until browned and crisp, about 5 minutes. Turn over in pieces and cook until other side is browned and crisp, about 3 minutes. Continue to cook, breaking up and stirring, until cooked through, about 2 minutes longer. Using a slotted spoon, scoop lamb over hummus.

10 min

Pour out and discard fat and wipe out skillet. Heat 1 Tbsp. oil over high. Cook squash in a single layer, undisturbed, until browned, about 4 minutes. Sprinkle with remaining spice mixture and garlic and cook, stirring, until squash is coated and cooked through, about 3 minutes. Spoon squash over lamb. Drizzle with more oil and top with herbs. Serve with pita.

7 min