Instructions

• Place a small skillet over medium heat. Add the ½ pound ground lamb, ½ teaspoon ground coriander, ¼ teaspoon cumin, ¼ teaspoon kosher salt, ⅛ teaspoon cinnamon, ⅛ teaspoon allspice, and ⅛ teaspoon smoked paprika. Cook, breaking up the meat, until the lamb is fully browned and no pink remains.
• Drain off any fat in the skillet. Remove the skillet from the heat and set the cooked lamb aside.
• Empty the 10-ounce container classic hummus onto a serving platter. Use a spatula to spread the hummus evenly, leaving a shallow well in the center for the toppings.
• Spoon the cooked lamb into the well in the hummus and spread slightly without covering the entire surface.
• Scatter the ¼ cup diced cucumbers and ¼ cup diced red onion over and around the lamb.
• Sprinkle the ¼ cup crumbled feta cheese evenly over the hummus and toppings.
• Scatter the 2 tablespoons toasted pine nuts, then sprinkle the 1 tablespoon chopped fresh mint and 1 tablespoon chopped fresh oregano over the top.
• Finish by sprinkling ½ teaspoon sumac over the assembled dip (use more or less to taste). Serve immediately.