Versions of this comforting dish are made throughout the Middle East.






Skill level

Average: 3.5 (25 votes)


  • 2 x 400 g can chickpeas, rinsed, drained
  • 140 g (½ cup) tahini (see Note)
  • 125 ml (½ cup) lemon juice
  • 175 ml olive oil
  • 4 garlic cloves, crushed
  • 200 g minced lamb
  • 1 tsp ground allspice
  • ½ tsp ground cinnamon
  • 2 tsp pomegranate molasses, plus extra, to serve
  • chopped flat-leaf parsley, pomegranate seeds and toasted pita bread, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Cooling time 5 mins

Place chickpeas, tahini, lemon juice, 150 ml oil and 2 garlic cloves in a food processor and process until combined. Add 60 ml warm water and continue to process until smooth. Season with salt and pepper. Cover and set aside.

Heat remaining 25 ml oil in a frying pan over medium heat. Add remaining garlic and lamb and cook, breaking up with a wooden spoon, for 8 minutes or until lamb is browned all over. Stir in spices and continue to cook for a further 2 minutes. Stir in pomegranate molasses and season. Allow to cool slightly, then spoon lamb mixture over hummus. Scatter with parsley, pomegranate seeds and drizzle with extra pomegranate molasses. Serve with pita bread.


• Tahini is available from delis, greengrocers and Middle Eastern food shops.



Photography by Chris Chen & Steve Brown


As seen in Feast magazine, Mar 2014, Issue 29.