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Hummus with Sumac-Spiced Spring Lamb
WILD GREEN SAND SARDINES BLOG19Ingredients
65Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 1 lb. lamb shoulder (boneless)
- 1 lemon
- 2 garlic cloves (minced)
- 1 tsp. kosher salt (or more as needed)
- 2 Tbsp. ground sumac (plus extra for garnish)
- 2 Tbsp. extra virgin olive oil (plus more for serving)
- 1 Tbsp. salted butter
- 1/4 tsp. ground cinnamon
- 2 1/2 cups hummus (Whipped, recipe below)
- 3 sprigs flat leaf parsley (coarsely chopped)
- fresh mint (sliced into thin ribbons)
- pita (for serving)
- 2 cups chickpeas (cooked, skins removed)
- 1 clove garlic (chopped)
- 1/2 cup Tahini
- 1 lemon
- 1/2 tsp. ground cumin
- salt (to taste)
- cold water (Iced-)
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