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
- 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.
- 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.
- 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.