Low Carb 🤖 AI Generated

Loaded Hummus Bowl: Spiced Lamb & Pomegranate

Creamy Beirut-style hummus topped with warm spiced lamb, toasted pine nuts, and jewel-bright pomegranate seeds—a restaurant-worthy Middle Eastern feast that tastes indulgent but saves 240 calories (41%) through smart tahini and oil swaps. Low-carb, high-protein, utterly craveable.

25m

Prep Time

20m

Cook Time

Servings

345

Calories

24g

Protein

🛒 Ingredients

✓ 1 can (400g) chickpeas, drained and rinsed
✓ 2 tbsp tahini
✓ 3 tbsp plain Greek yogurt (0% fat)
✓ 2 cloves garlic, minced
✓ 3 tbsp lemon juice, fresh
✓ 1/2 tsp salt
✓ 1/4 tsp cayenne pepper
✓ 2 tbsp ice water
✓ 200g ground lamb (5% fat)
✓ 50g button mushrooms, finely diced
✓ 1 tsp ground cumin
✓ 1/2 tsp ground cinnamon
✓ 1/4 tsp sumac
✓ 1 tbsp pomegranate molasses
✓ 1.5 tbsp extra virgin olive oil
✓ Sea salt and black pepper to taste
✓ 3 tbsp pomegranate seeds (arils)
✓ 2 tbsp toasted pine nuts
✓ 1 tbsp roasted chickpea flour (optional garnish)
✓ Fresh mint and parsley, chopped

👨‍🍳 Instructions

1. Prepare the Base Hummus: Add drained chickpeas, tahini, Greek yogurt, minced garlic, lemon juice, salt, and cayenne to a food processor. Blend for 2–3 minutes until completely smooth. Add ice water 1 tbsp at a time until you reach a creamy, crater-ready consistency (should hold peaks but spread easily). Taste and adjust lemon juice and salt.

2. Toast the Pine Nuts: Heat a small dry skillet over medium heat. Add pine nuts and toast, shaking occasionally, for 3–4 minutes until golden and fragrant. Transfer to a plate immediately to prevent burning.

3. Prepare the Lamb Filling: In a medium skillet, heat 1 tbsp olive oil over medium-high heat. Add finely diced mushrooms and sauté for 2 minutes until they release moisture. Add ground lamb, breaking it into small pieces with a spoon.

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4. Spice and Cook the Lamb: Once lamb is no longer pink (5–6 minutes), reduce heat to medium. Stir in cumin, cinnamon, sumac, and pomegranate molasses. Cook for another 2–3 minutes, stirring frequently, until fragrant. Season with sea salt and black pepper. Remove from heat.

5. Spread and Cratering: Divide hummus between two shallow bowls. Using the back of a warm spoon, create a shallow crater in the centre of each mound. Let the hummus rest for 30 seconds so it settles slightly.

6. Top with Warm Lamb: Spoon the warm spiced lamb mixture into the craters of each hummus bowl, keeping some meat visible in the centre and around the edges.

7. Drizzle and Garnish: Drizzle the remaining 0.5 tbsp olive oil around the rim of each bowl. Scatter pomegranate arils, toasted pine nuts, fresh mint, and parsley over the lamb. Dust lightly with roasted chickpea flour if using.

8. Rest and Serve: Let the bowls rest for 1 minute so flavours marry, then serve warm with cucumber slices, lettuce wraps, or unleavened bread on the side (optional).

📊 Nutrition per Serving

Calories345 kcal

Protein24g

Carbohydrates12g

Fat18g

🏷️ Tags

#Lebanese hummus bowl recipe#low-carb spiced lamb mezze#healthy Beirut-style hummus

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