Recipes & Tips

Spiced Grass-fed Lamb Over Hummus Recipe

  • Servings: 4-6
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes

Ready in under 30 minutes, this smooth hummus topped with spiced New Zealand grass-fed lamb, cucumbers, tomatoes and pine nuts will delight your tastebuds.


For the Lamb:

  • 4 New Zealand grass-fed lamb loin chops (Tip: Look for the Taste Pure Nature Logo)
  • 1 teaspoon cumin powder
  • 1/4 teaspoon salt
  • 1 tablespoon extra-virgin olive oil

For the Hummus:

  • 1 15 oz can chickpeas
  • 1 tablespoon chickpea liquid
  • 3 cloves garlic, chopped
  • 1/4 cup tahini
  • 3 tablespoons fresh lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 3 tablespoons olive oil

To serve:

  • 1 Persian cucumber, small diced
  • 1 small tomato, diced
  • 2 tablespoons roasted pine nuts (or 2 tablespoons pomegranate seeds)
  • Parsley, chopped 
  • Red pepper flakes (optional)
  • Lemon wedges
  • Toasted flatbread or tortilla chips


For the lamb:  

  • 1. Remove lamb from the bone, dice meat into small cubes and transfer to a medium bowl.  
  • 2. Add cumin powder and salt. Toss to coat. Set aside to marinate while preparing hummus. 

For the Hummus:  

  • 3. Drain chickpeas, reserving 1 tablespoon of liquid. Rinse chickpeas under running water then drain again.  
  • 4. In the bowl of a food processor, add chickpeas, chickpea liquid and garlic. Pulse briefly until chickpeas and garlic are chopped.  
  • 5. Add tahini, lemon juice, salt, cumin, paprika, and olive oil. Mix until it forms a smooth paste. Taste and adjust texture and taste by adding more salt, lemon juice, or olive oil, as desired.  
  • 6. Transfer hummus to a large platter and spread it out. 

To Prepare:

  • 7. In a large skillet, heat oil over high heat until hot.  Add lamb and cook without moving for 30 seconds.  
  • 8. Turn lamb over and cook for another 30 seconds to 1 minute, repeating until all sides are browned. Remove from pan and let rest for 5 minutes. 

To Serve:

  • 9. To serve, place the cucumbers and tomatoes in well of hummus, then top with lamb, pine nuts, parsley and red pepper flakes, if desired.
  • 10. Top with a generous squeeze of lemon juice and serve with flatbread or tortilla chips.
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