Loaded Greek Hummus
This Loaded Greek Hummus is bursting with flavor! Creamy hummus topped with spiced lamb, fresh veggies, and feta—perfect for any gathering or snack time.
Equipment
- Skillet or frying pan
- Mixing Spoon
- Serving platter
- Knife and cutting board
Ingredients
- 1 pound ground lamb
- 1 teaspoon ground coriander
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- 1 teaspoon cinnamon
- 1 teaspoon allspice
- 2 teaspoons smoked paprika
- 1 container classic hummus 10 ounce
- 1 cup diced cucumbers
- 1 cup diced red onion
- 1 cup crumbled feta cheese
- 2 tablespoons toasted pine nuts
- 1 tablespoon chopped fresh mint
- 1 tablespoon chopped fresh oregano
- 2 teaspoons sumac
Instructions
- In a skillet over medium heat, add the ground lamb. Break it up with a spatula and cook until browned, about 5-7 minutes. Drain any excess fat if necessary.
- Once the lamb is cooked, add the ground coriander, cumin, kosher salt, cinnamon, allspice, and smoked paprika. Stir well to combine, allowing the spices to toast slightly and infuse the lamb with flavor. Cook for an additional 2-3 minutes until fragrant.
- In a serving platter, spread the classic hummus evenly as the base for your Loaded Greek Hummus.
- Spoon the spiced lamb mixture over the hummus, spreading it out evenly. Then, layer on the diced cucumbers, red onion, and crumbled feta cheese.
- Sprinkle the toasted pine nuts on top, followed by the chopped mint and oregano. Finally, dust with sumac for that zesty finish.
- Your Loaded Greek Hummus is ready to be served! Pair it with pita chips, fresh veggies, or warm pita bread for dipping.
Notes
- The spices in the lamb can be adjusted to your taste for a personalized flavor experience.
- Blend the hummus with olive oil or tahini for an even creamier texture before layering.
- Make ahead by preparing the lamb and hummus separately; assemble just before serving for best freshness.