Best 2 Hummus With Spiced Summer Squash And Lamb Recipes

Embark on a culinary journey with our tantalizing Hummus with Spiced Summer Squash and Lamb, a symphony of flavors that will delight your senses. This delectable dish showcases a vibrant combination of textures and tastes, featuring creamy hummus, tender lamb, and a medley of roasted summer squash.

In our first recipe, we'll guide you through creating the perfect hummus, a staple of Middle Eastern cuisine. We'll show you how to achieve a smooth, velvety texture and a well-balanced flavor profile using chickpeas, tahini, lemon juice, and garlic.

Next, we'll venture into the realm of spiced summer squash, a colorful and versatile vegetable that takes center stage in this dish. Our recipe offers a harmonious blend of spices, including cumin, coriander, and paprika, which infuse the squash with an irresistible aroma and taste. Roasting the squash caramelizes its natural sugars, resulting in a slightly charred exterior and a tender, flavorful interior.

Finally, we'll introduce you to our flavorful lamb recipe, where tender pieces of lamb are marinated in a fragrant blend of yogurt, garlic, ginger, and spices. Pan-searing the lamb imparts a beautiful crust while preserving its succulent juiciness.

By combining these three elements, you'll create a dish that captivates the senses and leaves a lasting impression. So, gather your ingredients, prepare your palate, and embark on this culinary adventure with us. Let's dive into the recipes and uncover the secrets behind this extraordinary dish!

Here are our top 2 tried and tested recipes!

HUMMUS BOWLS WITH SPICED LAMB

Hummus Bowls with Spiced Lamb image

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 15

Ingredients

2 15-ounce cans chickpeas, undrained
1/3 cup tahini, well stirred
4 cloves garlic, minced
3 tablespoons fresh lemon juice
1 1/2 teaspoons ground cumin
Kosher salt
1 tablespoon extra-virgin olive oil, plus more for topping
1 pound ground lamb or beef
Freshly ground pepper
1 teaspoon hot paprika
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1 15-ounce can diced fire-roasted tomatoes
1/2 cup chopped fresh parsley and/or cilantro
Warmed pita and prepared cucumber salad, for serving

Steps:

Bring the chickpeas and their liquid to a simmer in a medium saucepan over medium heat. Drain, reserving the liquid. Set aside 1/4 cup chickpeas for topping. Process the remaining chickpeas in a food processor with 1/2 cup chickpea liquid, the tahini, half of the garlic, 2 tablespoons lemon juice and 1/2 teaspoon each cumin and salt to make a silky puree, scraping down the sides as needed, 2 to 3 minutes. If the hummus is too thick, add more chickpea liquid 1 tablespoon at a time; season with salt.
Heat the olive oil in a large nonstick skillet over medium-high heat. Add the lamb and season with 1/2 teaspoon salt and a few grinds of pepper. Cook until browned, 3 to 5 minutes. Pour off all but about 3 tablespoons drippings. Stir in the remaining garlic, 1 teaspoon cumin, the paprika, cinnamon and allspice; cook, stirring, until toasted, about 1 minute. Add the tomatoes and simmer until thickened, 4 to 5 minutes. Stir in the remaining 1 tablespoon lemon juice and half of the herbs.
Divide the hummus among bowls. Top with the lamb mixture, the reserved chickpeas, remaining herbs and a light drizzle of olive oil. Serve with pita and cucumber salad.

Nutrition Facts : Calories 700, Fat 44 grams, SaturatedFat 13 grams, Cholesterol 94 milligrams, Sodium 1453 milligrams, Carbohydrate 41 grams, Fiber 12 grams, Sugar 8 grams, Protein 36 grams

ROASTED SQUASH HUMMUS

Roasted Squash Hummus image

Provided by Molly Yeh

Time 1h

Yield about 2 cups

Number Of Ingredients 9

Ingredients

1/2 small butternut squash (cut vertically)
1/4 cup extra-virgin olive oil, plus more for brushing and drizzling
Kosher salt
One 15.5-ounce can chickpeas, drained and rinsed
1/4 cup good quality tahini
2 tablespoons chopped canned chipotle chiles in adobo
Juice of 1/2 lemon
Toasted sesame seeds, for sprinkling
Chili powder, for garnish

Steps:

Preheat the oven to 400 degrees F.
Remove the seeds from the squash. Brush with a thin layer of olive oil and sprinkle with 1/4 teaspoon salt. Place on a baking sheet, cut-side down. Roast until tender when pierced with a knife, 30 to 40 minutes. Let cool completely.
Scoop the flesh of the cooled squash into a food processor, discarding the skin. Add the chickpeas, tahini, chipotle, lemon juice and 3/4 teaspoon salt. Process until mostly smooth. With the machine running, drizzle in the olive oil and process until very smooth and creamy, about 1 minute. Transfer to a serving bowl and drizzle with olive oil, then sprinkle with sesame seeds and chili powder to garnish.

Tips:

For the best flavor, use ripe summer squash. Look for squash that is firm and has no blemishes.
Be sure to season the squash well with salt and pepper before roasting. This will help to bring out the natural flavor of the squash.
If you don't have time to roast the squash, you can also grill it or sauté it in a pan.
The hummus can be made ahead of time and stored in the refrigerator for up to 3 days. Just be sure to bring it to room temperature before serving.
Serve the hummus with pita bread, crackers, or vegetables. You can also use it as a sandwich spread or dip.

Conclusion:

Hummus with Spiced Summer Squash and Lamb is a delicious and easy-to-make appetizer or snack. The hummus is creamy and flavorful, while the squash and lamb add a nice contrast in texture and flavor. This dish is also a great way to sneak in some extra vegetables into your diet. So next time you're looking for a healthy and satisfying snack, give this recipe a try!