Spiced Lamb with Sundried Tomato Hummus

Recipe: Spiced Lamb with Sun-dried Tomato Hummus

3 minutes to read


The writer, cook and photographer behind Your Ultimate Menu

Difficulty: Easy

Ready In: 40 Minutes

Serves: 4



  • 400 g can chickpeas, drained (14oz)
  • ¼ cup sliced sundried tomatoes (40g)
  • ¼ cup water (60ml)
  • 2 Tbsp olive oil
  • 2 Tbsp lemon juice
  • 1 Tbsp sesame seeds
  • 1 clove garlic

Spiced Lamb

  • 1 eggplant
  • 2 Tbsp olive oil
  • 4 tsp Moroccan seasoning, divided
  • 2 Tbsp pinenuts
  • 1 large carrot
  • 1 brown onion
  • 2 cloves garlic
  • 500 g lamb mince (1lb 2oz)
  • ¼ cup tomato paste (60ml)

To Serve

  • 4 wholemeal pita breads
  • 80 g baby spinach (2.8oz)
  • cup plain, unsweetened yoghurt (80ml)


1. Make Hummus

Place all hummus ingredients in a food processor and blend until almost smooth (some chunks of sundried tomato are good). If you don’t have a food processor, try a regular blender or stick blender. Season to taste with salt and pepper. Chill hummus in fridge while you make the rest of the meal.

2. Cook Lamb

Dice eggplant into 1cm cubes. Place in a clean plastic bag or container, then add olive oil and 1 teaspoon of Moroccan seasoning and shake to coat.

3. Cook Eggplant

Heat a large wok or frying pan over a medium-high heat. Add pinenuts and toast for a couple of minutes until golden (watch carefully). Set aside. Add eggplant to pan and cook for 5-10 minutes, until soft. While eggplant is cooking, grate carrot, finely dice onion and crush garlic.

4. Mix Lamb and Vegetables

Remove eggplant into a bowl and add lamb to pan. Cook until browned all over, breaking up with a wooden spoon. Add carrot, onion, garlic, tomato paste and remaining 3 teaspoons of Moroccan seasoning. Cook for 5 minutes, then add eggplant and cook for a further 5 minutes. Season to taste with pepper (the Moroccan seasoning should provide enough salt).

5. Serve

Toast pita breads and cut into wedges. Spread hummus onto individual serving plates and top with spinach. Spoon lamb mixture over the top and dollop with yoghurt. Finish with a sprinkle of pinenuts. Scoop the mixture up with pita bread wedges to eat.

Recipe Notes

  • Wine Match: Try a Cabernet Sauvignon, or a Rosé for something lighter.
  • Gluten-Free Option: Swap the wholemeal pita breads for gluten-free pita breads.
  • Ingredient Notes / Swaps: If you prefer, you can leave out the sundried tomatoes and just have plain hummus instead. You could use store-bought hummus as a quicker option; however, the homemade one is super easy and tastes really good!
  • Storing and Reheating: Store hummus and serving ingredients separately from lamb. Reheat lamb in the microwave. Toast pita breads and assemble meal just before serving.

A bit more about the master chef behind this recipe…

Cooking, baking and creating recipes have always been Josie’s passions. She has a Bachelor of Food Technology and works as a freelance recipe developer, food stylist and photographer.

Josie launched her website, Your Ultimate Menu, as a way to help others solve the dreaded “what’s for dinner?” question. Each week she provides recipes for three easy meals together with an organised shopping list. 

Her sister’s recent diagnosis with coeliac disease has inspired Josie to provide gluten-free options for all of her recipes.

Like this recipe? Check out Josie’s website for more cooking inspiration! https://www.yourultimatemenu.com/ 

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