Hummus with Spiced Lamb (Hummus bil Lahme)

Hummus with Spiced Lamb (Hummus bil Lahme) is a creamy chickpea dip topped with seared spiced lamb. It’s an authentic Middle Eastern recipe that turns a plate of hummus into a spectacular meal. 

Hummus with lamb 1

hummus with spiced lamb is luscious and so easy to make!

This exotic meal is made with easily sourced ingredients yet really has an exotic flair. Most larger supermarkets will stock Middle Eastern spice blends, which give this dish its authentic character. It starts with a good batch of hummus. Use ready-made if you like, but I’ve got so many recipes on the blog, and it’s so quick to whip up a batch of your own. You can make the hummus ahead of time and then this meal will come together in minutes.

what you’ll need for hummus with spiced lamb:

  • lean lamb ~ you can also use beef. Some recipes use ground meat.
  • Middle Eastern spice mix, I used ras el hanout, a blend of paprika, allspice, turmeric, rosemary, roses, cinnamon, and cumin
  • olive oil
  • lemon
  • toasted almonds
  • salt and pepper
  • hummus

the process is simple and so quick

Rub the chopped lean lamb with your spices, then quickly sear in a hot pan, douse in lemon juice, and lay it all on top of the bed of creamy hummus. The plate gets showered with toasted almonds and olive oil. The meat takes just minutes, and the hummus can be made ahead or bought. Serve it with pita bread or grilled laffa bread.

this dish is all about the spice

We have a new spice stand at our farmer’s market. They set out all the spices in big bowls just like in a middle eastern souk, or open air market. The problem is that, until this week, health department regulations required that they surround the spices with an ungainly wall of plastic wrap. It made it hard to see and impossible to smell the many spices, kind of defeating the whole purpose. This week the plastic was gone; they compromised with the authorities, and pre-packaged all the spices in little bags beforehand, leaving the open bowls for display purposes only. Not quite as romantic, but it works. I picked up a packet of their tagine spice blend. It made this dish a snap to make, and you’ll find similar Middle Eastern spice mixes in the spice aisle of your supermarket.

the Mediterranean way with meat

This dish is a good example of how, when I do eat meat,  I like to use it as an accent rather than as the centerpiece of my meals. Mediterranean cuisine is known for this, and that’s partly why it’s such a healthy diet.

make this recipe vegan

You can make this a vegan dish by using an earthy mix of mushrooms in place of the meat. Give them the same searing and spice treatment and you’ll hardly know the difference!

The spiced lemony juices run down into the hummus and make this really delicious. The contrast of temperatures, flavors, and textures is truly spectacular. Please try it!


more fun hummus recipes

5 from 1 vote

Hummus with Spiced Lamb

Hummus with Spiced Lamb (Hummus bil Lahme) is an authentic Middle Eastern recipe that turns a dish of hummus into a spectacular meal.
Course Main Course
Cuisine Middle Eastern
Prep Time 20 minutes
Total Time 20 minutes
Yield 6 servings
Author Sue Moran


  • 3/4 lb lean lamb, cut into small pieces
  • 2 tsp Ras al hanout (Middle Eastern spice mix) a blend of  paprika, allspice, turmeric, rosemary, roses, cinnamon, and cumin
  • salt and freshly cracked pepper
  • olive oil
  • juice of 1 lemon
  • 1/3 cup toasted sliced almonds
  • freshly made hummus See recipe here


  • Rub the pieces of lamb with the spices, salt and pepper, and set aside in the refrigerator for at least an hour.
  • Prepare the hummus by spreading it out on a plate, making it thicker on the edges and shallower in the center to make a space for the meat.
  • Heat a frying pan on medium high with a small amount of oil and sear the meat on all sides until browned and cooked through, this will only take a minute or two, but make sure the heat is high enough to sear the meat so that you get some good browning for flavor. Squeeze the lemon juice into the pan, swirl it around, and then put the meat directly on top of the hummus. making sure you get all the juices.
  • sprinkle the plate with the almonds and drizzle with olive oil. Serve with pita or laffa bread.
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.

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  • Reply
    February 7, 2020 at 7:03 pm

    Hi Sue, this looks amazingly grand as usual, but I was just wondering about the ratio of the spices in the Spice Mix? Knowing some of the toxicity levels of these gorgeous ingredients I’ve put a TBSP each of Paprika, Turmeric & Cumin with a TSP of Allspice and Cinnamon (with fresh Rosemary from the garden). I’ve tasted and liked the end product, but I note that the photos have a cinnamon stick etc etc. Anyways just wondering, it all smells super and the lamb is just festering away in this spice marinade before cooking! Don’t rush with an answer as it’ll give me the excuse to make a second meal. Cheers!

    • Reply
      February 7, 2020 at 7:20 pm

      You’ve inspired me to do a separate post detailing how to make your own Mid East spice blend, Michael. The cinnamon stick is in the photo for visual appeal. You can grind your own, but you’ll need a pretty powerful spice grinder. The ratios of spices in this kind of mix varies greatly, so feel free to go with what tastes good to you 🙂

  • Reply
    Joy Bee
    December 28, 2012 at 7:44 pm

    Wow! This looks amazing, I can’t wait to try it. I bet it would be great with a cucumber salad on the side too. Yum…I need to buy more paprika.

  • Reply
    July 8, 2012 at 6:09 pm

    That lamb looks spectacular! And I love the idea of the open spice stand–at least you still get to smell all the demonstration bowls!

  • Reply
    July 7, 2012 at 9:03 am

    the texture of your hummus looks AMAZING! when we’re out to eat, the carnivorous men in my life always shake their heads when i order hummus instead of something meaty, but i love the stuff!

  • Reply
    July 6, 2012 at 2:39 pm

    I could chow down on this! Seriously, the hubs and I would make quick work of this. Those flavors have my cheeks tingling just thinking about them. And piled atop the hummus…pass me the bread… Okay, guess I’m making this!

    • Reply
      Sue/the view from great island
      July 6, 2012 at 6:55 pm

      Yeah, the lemon with the spices were an amazing combination. I’m on an international kick, for sure. I was just thinking about you because I have a hankering for tamales. I’m sure you’ve made them, I have to search your blog and see.

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