Hummus with Spiced Lamb and Summer Squash
 
 
Makes 4 servings
Ingredients
Hummus (see notes*):
  • 1¼ cups dried chickpeas
  • 1 teaspoon baking soda
  • ½ cup tahini
  • 3 tablespoons freshly squeezed lemon juice
  • 1 garlic clove
  • 1 teaspoon sea salt
Spiced lamb and summer squash:
  • ¾ teaspoon ground coriander
  • ¾ teaspoon ground cumin
  • ½ teaspoon sea salt
  • ⅛ teaspoon dried chili flakes
  • 1½ teaspoons olive oil, plus more for finish
  • ½ pound ground lamb
  • 2 garlic cloves, thinly sliced
  • ½ pound summer squash, quartered lengthwise and then cut crosswise into ½"-thick pieces
  • 2 tablespoons chopped fresh parsley
Instructions
Prepare the hummus:
  1. Place chickpeas in a large bowl and cover with cold water; let stand at room temperature for at least 12 hours. Drain well.
  2. In a large pot, combine the chickpeas and baking soda and cook over high heat, stirring constantly, for 3 minutes. Add 6 cups water and bring to a boil. Reduce heat and simmer, skimming off any scum that rises to the top, until chickpeas are tender, 20-40 minutes. Drain and place in a large bowl. (See notes**)
  3. Combine the tahini, lemon juice and garlic in a food processor. Process until smooth.
  4. Add chickpeas, salt and ½ cup water and process until smooth.
Prepare the spiced lamb and summer squash and assemble the dish:
  1. In a small bowl, combine the coriander, cumin, salt and chili flakes.
  2. In a large fry pan, heat olive oil over medium-high heat. Add ground lamb and press to flatten into a 1"-thick patty. Sprinkle on half of the spice mixture and garlic and cook, without stirring, for 4 minutes. Flip patty, break it into bite-size pieces with a wooden spoon, and continue to cook until browned. Transfer lamb to a paper-lined plate and discard all but ½ tablespoon grease.
  3. Add squash to fry pan and spread in a single layer. Cook, without stirring, until it starts to brown on the bottom, about 4 minutes. Add remaining spice mixture and garlic and continue to cook, stirring occasionally, until squash is tender, about 3 minutes.
  4. Scoop about half of the hummus into a bowl. Top with prepared lamb and squash, parsley and a drizzle of olive oil. Serve with crackers or pita bread.
Notes
*You will have extra hummus after assembling the dish, but it stores well in an airtight container in the refrigerator for up to a week.
**For a smoother hummus, remove the chickpeas skins. It doesn't take long and is worth the effort, in my opinion.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/hummus-with-spiced-lamb-summer-squash/