Hummus bil Lahme (حمص باللحمة)

Hummus bil lahme transforms the beloved Lebanese dip into a warm baked centrepiece: a deep dish of creamy chickpea purée topped with richly spiced ground lamb, toasted pine nuts, and a drizzle of olive oil, then finished briefly under the grill for a golden, bubbling surface. Found at Lebanese restaurants from Beirut to São Paulo, it bridges the snack and main course beautifully.

Serves: 4

Ingredients

Hummus base

• 400g (14 oz) canned chickpeas, drained (reserve liquid)
• 3 tbsp (45g) tahini
• 3 tbsp (45ml) fresh lemon juice
• 2 garlic cloves, crushed
• 3 tbsp (45ml) ice-cold water
• ½ tsp sea salt
• ½ tsp ground cumin

Spiced lamb topping

• 300g (10 oz) ground lamb
• 1 medium onion, finely diced
• 2 tbsp (30ml) olive oil
• 1 tsp ground allspice (baharat)
• ½ tsp ground cinnamon
• ½ tsp ground black pepper
• ½ tsp salt
• 2 tbsp (30g) pine nuts, toasted golden

To finish

• 2 tbsp (30ml) extra-virgin olive oil
• ½ tsp paprika
• Small handful fresh flat-leaf parsley, chopped
• Warm khobz or pitta to serve

Instructions

1. Preheat the grill (broiler) to high. Process chickpeas, tahini, lemon juice, garlic, cold water, salt, and cumin in a food processor for 3–4 minutes until very smooth and pale. Adjust seasoning.
2. Heat olive oil in a frying pan over medium-high heat. Add onion and cook 5–6 minutes until soft and golden.
3. Add ground lamb and cook, breaking up with a spoon, for 8–10 minutes until browned and fragrant. Season with allspice, cinnamon, black pepper, and salt. Stir in toasted pine nuts.
4. Spread hummus in an even layer in an ovenproof serving dish (about 25cm diameter). Spoon the lamb mixture over the centre, leaving a 2cm border of hummus visible.
5. Drizzle olive oil over everything, dust the hummus border with paprika, and place under the grill for 3–4 minutes until the edges of the lamb are lightly caramelised.
6. Scatter with fresh parsley and serve immediately with warm bread.

Cook's Notes: For the silkiest hummus, peel the chickpeas by rubbing them between your palms under running water — this takes 5 minutes but the result is noticeably creamier. The lamb mixture can be cooked ahead and reheated before topping.