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Hummus with Lamb

  • 1-283g container of Sabra Classic Hummus
  • 226g lamb shoulder, roughly chopped by hand
  • 1/4 tablespoon ground black pepper
  • 1/4 tablespoon ground white pepper
  • 1/2 tablespoon ground allspice
  • 1/2 tablespoon ground cinnamon
  • 1/2 tablespoon Za'atar seasoning
  • 1 tablespoon white wine vinegar
  • 2 tablespoons fresh mint, chopped
  • 1 tablespoon salt
  • 2 tablespoons olive oil
  • Paprika, chopped parsley and extra virgin olive oil to garnish

Special Equipment: broad, shallow plate or platter


  1. Mix all ingredients together in a large bowl to marinate lamb. Set aside in refrigerator for 1 hour.
  2. Let Sabra Classic Hummus come to room temperature and place in a medium bowl (approx. 30 minutes).
  3. Sautée lamb in olive oil over high heat until meat is fully cooked.
  4. Place in bowl and cover.



  1. Vigorously whip hummus with a wooden spoon or sturdy rubber spatula for 1-2 minutes. Hummus will incorporate air and look light and fluffy.
  2. Place hummus in the center of a broad, shallow plate or platter.
  3. Insert back of wooden spoon into the middle of hummus and turn bowl to create a center well.
  4. Place warm garnishes in center of hummus.
  5. Decorate with paprika, chopped parsley and extra virgin olive oil 
Serve with warm Pita Bread.

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