Spiced lamb with pine nuts


  • Prep Time10 mins
  • Total Time25 mins
  • Makes4 servings
Spiced lamb with pine nuts

Photo, Erik Putz.

Chatelaine Triple Tested

Adding spicy sautéed meat turns hummus into a fabulous main course. Serve with lots of very fresh pita.


  • 1 tbsp olive oil

  • 1 medium onion, finely chopped

  • 500 g lean ground lamb, or beef

  • 2 garlic cloves, minced

  • 3 tbsp finely chopped parsley, divided

  • 1/2 tsp cumin

  • 1/2 tsp coriander

  • 1/4 tsp cinnamon

  • 1/4 tsp hot-red-chili flakes

  • 1/2 tsp salt

  • 2 tbsp toasted pine nuts

  • 4 pitas, cut into wedges


  • HEAT a large frying pan over medium. Add oil, then onion. Cook until onion starts to soften, 3 min. Add meat and cook, breaking up with a wooden spoon, until no pink remains, 5 to 7 min. Add garlic, 2 tbsp parsley, spices and salt. Season with fresh pepper. Continue cooking for 3 min. Let cool slightly.

  • SPOON over Creamy Hummus, then sprinkle with remaining parsley and pine nuts. Serve immediately with pita.

Serve with

This creamy hummus, inspired by a trip to Tel Aviv. There, hummus is not just a pre-dinner dip — it’s a treasured tradition.

Nutrition (per serving)

Calories 514, Protein 29g, Carbohydrates 41g, Fat 25g, Fibre 3g, Sodium 733mg.
Excellent source of Zinc.