Silky Hummus with Sumac Lamb
Today, I decided to try my hand at making Silky Hummus with Sumac Lamb, a classic Lebanese dish. With just a few pantry staples, I created a meal bursting with flavour and heartiness.
The hummus turned out smoother than I expected, thanks to a good amount of tahini and a squeeze of lemon. It was like a creamy canvas, ready to be adorned with the tangy sumac lamb.
The lamb, seasoned with sumac, had a unique citrusy flavour that added depth to each bite. It paired perfectly with the silky hummus, creating a satisfying balance of textures and tastes.
I topped the dish with lightly toasted pine nuts for crunch and sprinkled fresh mint and parsley for a burst of freshness. It was a simple yet comforting meal that brought joy to the table.
In the end, I’m reminded that sometimes the most humble ingredients can create the most delightful dishes, and sharing them with loved ones makes it even better.
Silky Hummus with Sumac Lamb
Equipment
- Firehawk Kamado Grill Barbeques Galore
- Lump Charcoal, (Hardwood Lump Charcoal) Barbeques Galore
- Heat Resistant Gloves Barbeques Galore Barbeques Galore
- Long Tongs Barbeques Galore
- Sharp knife Nomad Series 8" Chef Knife The Cooking Guild
- FireBoard 2 Thermometer FireBoard
- Large Castiron Pan
- Food Processor
Ingredients
Hummus
- 2 cups cooked skinless chickpeas
- 1 clove clove minced
- 1/2 cup tahini well-stirred before measuring
- 1 tsp kosher salt
- 1 lemon juice
- 1/2 to 1 cup ice cold water
Lamb
- 1 kg boneless lamb leg
- 1 lemon juice
- 4 cloves garlic minced
- 2 tbsps extra-virgin olive oil divided, plus more for finishing
- 2 tsp kosher salt
- 1 tsp freshly cracked pepper
- 1 tbsps sumac
- 1 tbsps salted butter
- 1/2 tsp ground cinnamon
- 1/4 cup pine nuts lightly toasted
Garnish
- a bunch of fresh flat-leaf parsley finely chopped
- 10 fresh mint leaves roughly chopped
- Lebanese bread for serving
Instructions
- Preheat your Firehawk Kamado Grill to direct cooking at a temperature of 150-200°C/300-400°F
- In a food processor, blend cooked chickpeas and garlic until a thick paste forms. Gradually add tahini, 1 tsp salt, and lemon juice while blending.
- Slowly pour in icy cold water until hummus is smooth and light. Adjust consistency with water as needed.
- Season with more salt and lemon juice if desired.
- Refrigerate hummus for up to a week.
- Bring to room temperature before serving.
- For the lamb, marinate lamb shoulder pieces with lemon juice, minced garlic, salt, 1 tbsp sumac, and 1 tbsp olive oil.
- Let it marinate for 30 minutes.
- Drain and pat dry with paper towels.
- Heat 1 tbsp olive oil and butter in a large cast iron pan over medium/high heat on the Firehawk Kamado Grill (150-200°C/300-400°F).
- Sauté the lamb over high heat for 5 to 10 minutes until browned and caramelised.
- Season with 1 tbsp sumac and cinnamon. Adjust seasoning to taste.
- Spoon hummus onto plates, forming a well in the center and fill with lamb.
- Garnish with pine nuts, parsley, mint, remaining sumac, and a drizzle of olive oil. Serve with Lebanese bread.
Notes
| LAMB | Internal Temp °C | INTERNAL TEMP °F |
| RARE | 60 | 140 |
| MEDIUM RARE | 60-65 | 140-149 |
| WELL DONE | 75 | 167 |
| PULLED | 96 | 205 |
| LEG WHOLE | 62 | 145 |
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @aldergrills on Instagram and hashtag it #aldergrills.
