UPDATE – Jan 8, 2024: The Michigan Wolverines are the National College Football Champs. After winning the Rose Bowl game against Alabama the team went on to beat the Washington Huskies, 34-13. GO BLUE!!!
As a final post for 2023 I decided to make a special dip in honor of The University of Michigan being in the Rose Bowl football game on Jan. 1st. It’s been a long time coming (since 2006) and amidst all the drama surrounding the coach the team has held together and persevered. It’s been an exciting season and one hopefully my alma mater will end with a win over Alabama. GO BLUE!!!
There are two recipes I am using from “The Mediterranean Dish by Suzy Karadsheh.” This is a favorite cookbook with modern Mediterranean cooking where she gets her inspiration from Egypt, Greece, Italy, Morocco and many other places.
SPECIAL NOTE: In 2024 I am taking a break from blogging – no more new posts as I need to work on the over 1400+ recipes I already have. I will still be visiting as I could never stay away from my favorite bloggers. HAPPY NEW YEAR TO ALL!!!
Homemade Hummus with Spicy Lamb Topping, Tomatoes, Pomegranate Seeds and Pine Nuts
Hummus:
Hummus is personal, if you want more of a nutty taste add more tahini; more lemon flavor of course add more lemon juice; adjust salt to taste, need to thin the mixture add another ice cube.
- 1-1/4 cups dried chickpeas or 3 cups of canned chickpeas, drained and rinsed
- 1-1/2 tsp. baking soda
- 1 or 2 large garlic cloves, minced
- 3 or 4 ice cubes
- 1/3 cup tahini paste, plus more as needed
- kosher salt
- 1/4 cup fresh lemon juice (I did use a combination of lemon and lime – could also use orange)
- EVOO
- sprinkling of sumac
- serve with pita, naan, crackers or even some veggies
Place the chickpeas in a large bowl and cover with water until submerged totally by 3-4 inches. Soak overnight.
The next day, drain the chickpeas and put in a medium saucepan. Pour enough cold water to cover the chickpeas by about 2 inches. Bring to a boil and simmer anywhere from 40 minutes or even up to 2 hours depending on their freshness. It was an hour for me! The chickpeas must be very tender and thoroughly cooked through. In the beginning skim off any foan that forms on top. Drain the chickpeas and set aside a few for garnishing; return the rest to the saucepan.
Add enough hot water to to cover the cooked chickpeas and add the baking soda. Set aside for 30 minutes – this will help to loosen and soften the skins.
Drain the chickpeas and remove the skins. Rub them between your hands under running water. I’m not so sure how much this helped. I just sat down and removed the skins of each one as I don’t like the texture if they are left on. Add the chickpeas to a food processor bowl plus the garlic and puree. Add the ice cubes, tahini, 1/2 tsp. salt and the lemon juice. Blend until it is the consistency of soft-serve ice cream. Adjust seasonings…
Suzy served her tahini in a shallow bowl but as you can see I used 3; 2 with the spicy lamb topping and one for those who want just the flavor of hummus or don’t care for lamb. Trust me you can’t tell you’re eating lamb and you would be missing a real flavor boost! Drizzle with a little EVOO and then add a few reserved chickpeas or just add the lamb and all the other goodies.
Spiced Meat Topping:
I must say that this topping is so flavorful and aromatic. A keeper for sure and I highly recommend!
- EVOO
- 1 small red onion, coarsely chopped
- 1/2 large green bell pepper, cored, seeded and coarsely chopped
- 2 large garlic cloves, minced
- 8 oz. ground lamb
- Kosher salt and black pepper to taste
- 1 tsp. ground allspice
- 1/2 tsp. sumac
- 1/4 tsp. ground cinnamon
- 1/2 cup canned tomato sauce
Other Toppings:
Peeled, seeded and chopped tomatoes
Fresh parsley leaves
pomegranate seeds
pine nuts
Assorted flatbread and veggies
In a medium skillet heat 1 tbsp. EVOO, add most of the onion reserving 1-2 tbsp. for later. Add the green pepper and cook for 5-7 minutes; add the garlic the last minute of cooking.
Add the lamb and cook about 8 minutes until brown. Drain any excess oil (I also dabbed the mixture with paper towels) and season with salt, pepper (1/2 tsp. each), allspice, sumac and cinnamon. Stir in the tomato sauce and cook for another 5 minutes, stirring occasionally.Adjust the seasonings…
Serve in a shallow bowl (or do what I did), drizzle with oil and top with the spiced meat. Add the tomatoes, parsley and remaining onion. Sprinkle with the pomegranate seeds and pine nuts. Serve with your choice of crackers, pita or naan bread and veggies.
Recipe by cookingwithauntjuju.com
I love chickpeas and tahini and sumac! this sounds great. Have a great blogging break. Happy festives to you.
Me too Sherry! Hummus is good on its own but add the spicey lamb topping and other garnishes and it became very special. I will be checking in on you in the New Year – Best wishes 🙂
What a great recipe to end 2023! Very heart healthy! I have looked forward to your new recipes every week and will miss your postings. With over 1400 recipes, maybe a cookbook is in the works?!! I certainly hope so!
Thanks – I really loved this dip and hoped to make my own Naan dippers but ran out of steam! Cookbook – I wouldn’t know where to start and how to do it. Time will tell 🙂
Congratulations, Aunt Juju, on more than 1,400 recipes! Your blog has introduced me to some great new dishes as well as reminded me of some wonderful memories. Happy New Year, and here’s to a great 2024!
Thanks Bethany and thanks for being such a loyal follower. I have a lot of “cleaning up” with over 1400 recipes. Happy New Year to you and Al and the best in 2024 🙂
Wow! You are definitely a role model with over 1400 recipes. Great job, Judy! 🌟✨💫
Thanks a lot Gail – it’s been fun for the past 12 years and I am at 97% storage so I really need to take some time to work on the recipes I have. Will be keeping an eye on your daily posts and try not to add too many “make” recipes 🙂
It’s my privilege to know you, Judy. 🌸🌿
Oh, I love that topping!!! Nice spread! You know, if you don’t want to work that hard, use Great Northern beans instead. They don’t have the skins, and they’re inherently much creamier. They don’t get mealy as they dry up, either. Happy New Year!
The lamb is perfectly seasoned – I even enjoyed it like a “burger” – very flavorful! Great idea to use a different bean. I’m wondering about the taste. The way the author processed her recipe made the dip just like she said “soft-serve ice cream” Best to you in 2024 – I will be stopping by 🙂
Great tasty recipe and beautiful presentation!
1,400 recipes is very impressive! No wonder you need a bit of a break. Hope you’ll enjoy it.
Happy New Year! 🙂
Thanks Ronit – I love hummus but with the lamb topping and other items the dip became extra special and tasty. I’m at 97% storage so some cleaning up is definitely needed. Wish I was more tech-savvy – Gene is gone and other relatives who might help live too far away – we shall see. Noticed you posted a pumpkin bundt cake – will be visiting soon 🙂
I hope you’ll be able to find the way to work around it. Maybe deleting some large photos will do the trick. Good luck!
Yes, my photos are a big problem. When I first started my blog the pixels in my photos were quite large (WP even told me that). So, I’ve struggled with that issue over the years. It will be fun to go back through my posts and see what I can do 🙂
I’m sure it will! 🙂
Aunt Juju this looks amazing. we’ve been looking for a good recipe and will have to make it for the Michigan bama game. Praying for Michigan to woop up on Alabama!
Tommy you will love this dip – lots of yummy spices. It’s a meal in itself! I would love to see Michigan win along with all their fans. GO WOLVERINES and GO BLUE 🙂 Happy New Year to you and Alex !
I never would have thought to add the lamb topping but it really does sound very good. Have a product new year organizing your recipes. You will be missed.
The lamb topping was excellent Karen and a definite keeper for me. 97% storage used on WP so I definitely need to do some “downsizing” and see what posts I really want to keep. It will be hard as I love making new dishes 🙂 Happy New Year and I will continue to stop by your blog…
My storage is way up there too and I know that there are some early posts that I could bring up to date and eliminate their photos. Good luck.
Thanks – I’ve been putting this decision off and finally decided it needed to be done 🙂
That dish looks super tasty Aunt Juju! Congrats on building such a beautiful blog, over 1400 recipes really is incredible. And what better way to round out 2023 than with a Michigan win and a trip to the championship game! Woo hoo, go Michigan!
Thanks Travis – the spicy lamb topping is really good with the hummus! Time for a break and to spend time cleaning up my blog. What a finish, eh? Little touch-and-go but we pulled it off and on to the final game and championship – we can do it 🙂
What a beautiful tray, and also what a nice tray idea! I lived in A2 for several years, and remember it back when it truly was truly hip and amazingly weird.
Thanks Jeff – the football tray was perfect for this delicious recipe! I lived in the Ann Arbor area a long time – got my Masters Degree from the University of MI – lived 5 minutes from the stadium and even had a coach as a neighbor. The school and football team have always been special to me 🙂 Happy they finally became champs!
I love hummus and this sounds great, but I have to confess that what really interests me is that platter. I have platters similar to this, and I never really use them.
I have a number of Wilton armetale platters also. This is a favorite for football season and perfect for two dips and dippers, shrimp cocktail with two sauces, the list goes on. Of course I use it any time I want to use only one dish 🙂
Congratulations to Michigan! I live in the southeast and Alabama is formidable football team.
This is a great platter with fabulous homemade hummus and lamb.
Happy new Year!
Thanks – the cards were just right for Michigan this year between the coaches and a hard working football team they pulled it off. Alabama is a tough team.
The hummus is really delicious and the lamb topping is nice to serve on the side. Most went for the lamb – I should have doubled the recipe 🙂