Mediterranean Lamb and Hummus Plate with Pickled Carrots

Mediterranean Lamb and Hummus Plate with Pickled Carrots

This flavorful Mediterranean dish brings together spiced ground lamb, creamy homemade hummus, tangy pickled carrots, and fresh tomato salad, all served with warm pita bread. It's a delightful combination of textures and tastes that's perfect for a satisfying meal.

Ingredients:

  • For the Pickled Carrots:

    • 1 carrot, scrubbed and cut on an angle into ¼-inch thick slices
    • ¼ cup water
    • ¼ cup apple cider vinegar (or red wine vinegar)
    • 1 tablespoon sugar
    • 1 teaspoon kosher salt

  • For the Hummus:

    • 15 oz can chickpeas, drained and rinsed
    • 2 tablespoons tahini (1 oz)
    • 3 tablespoons olive oil
    • 2–4 tablespoons water (adjust for desired consistency)
    • 1 tablespoon vinegar (from pickling liquid)
    • ½ teaspoon garlic, finely chopped
    • Kosher salt and ground pepper, to taste

  • For the Tomato Salad:

    • 2 plum tomatoes, cored and cut into 1-inch pieces
    • 2 tablespoons fresh cilantro, coarsely chopped (about ¼ oz)
    • Drizzle of olive oil
    • Kosher salt and ground pepper, to taste

  • For the Lamb:

    • 10 oz package ground lamb
    • 1 tablespoon garam masala (about ¼ oz)
    • ½ teaspoon garlic, finely chopped
    • 1 tablespoon olive oil
    • Kosher salt and ground pepper, to taste

  • For Serving:

    • 2 Mediterranean pitas
    • ⅓ cup pepperoncini (about 1½ oz), sliced
    • Fresh cilantro leaves, for garnish
    • Olive oil, as needed

Directions:

  1. Pickle the Carrots:

    • In a small saucepan, combine ¼ cup water, ¼ cup vinegar, 1 tablespoon sugar, and 1 teaspoon salt. Bring to a simmer over medium heat, then remove from heat.
    • Add the sliced carrots to the hot pickling liquid. Set aside to pickle, stirring occasionally.

  2. Prepare the Tomato Salad:

    • In a medium bowl, combine the chopped tomatoes and coarsely chopped cilantro.
    • Drizzle with olive oil and season with salt and pepper to taste. Set aside.

  3. Make the Hummus:

    • In another medium bowl, mash the drained chickpeas using a potato masher or fork until smooth.
    • Stir in the tahini, 3 tablespoons olive oil, 2–4 tablespoons water (adjust for desired consistency), 1 tablespoon of the pickling vinegar from the carrots, and ½ teaspoon of the chopped garlic.
    • Season with salt and pepper to taste. Set aside.

  4. Toast the Pitas:

    • Heat a medium skillet over medium-high heat.
    • Working one at a time, toast the pitas in the dry skillet until lightly browned and warmed through, about 1 minute per side.
    • Wrap the toasted pitas in foil or a clean kitchen towel to keep warm.

  5. Cook the Lamb:

    • In the same skillet, heat 1 tablespoon olive oil over medium-high heat.
    • Add the ground lamb and a pinch each of salt and pepper.
    • Cook, breaking up large pieces, until the lamb is well browned and cooked through, about 3–5 minutes.
    • Add all of the garam masala and the remaining chopped garlic (½ teaspoon). Cook for about 1 minute more.
    • Stir in 1 tablespoon of the carrot pickling liquid. Season with additional salt and pepper to taste.

  6. Prepare the Pepperoncini:

    • Slice the pepperoncini into rings for easier serving, if desired.

  7. Assemble and Serve:

    • Drain the pickled carrots, discarding any remaining pickling liquid.
    • Spread the hummus in shallow bowls or plates.
    • Top the hummus with the cooked lamb and some of the tomato salad.
    • Garnish with additional fresh cilantro leaves if desired.
    • Serve with warm pitas, pickled carrots, pepperoncini, and the remaining tomato salad on the side.
    • Enjoy!

Tips:

  • Adjust the Spice: If you prefer a milder flavor, reduce the amount of garam masala in the lamb.
  • Hummus Consistency: Adjust the amount of water in the hummus to achieve your preferred consistency.
  • Pickling Liquid: The pickling liquid adds a tangy flavor to the lamb and hummus; feel free to add more to taste.

Serving Suggestions:

  • Accompaniments: Serve with a side of mixed greens or tabbouleh salad for a complete meal.
  • Bread Options: If Mediterranean pitas are not available, substitute with regular pita bread or flatbread.
  • Beverage Pairing: A glass of chilled white wine or iced tea complements the flavors well.
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