Hummus Awarma

One of our very favorite appetizers we love to make for big crowds is hummus awarma. A great alternative to the regular dip, this appetizer, like most Lebanese dishes, feeds a lot. The fragrant meat topping is warm and hearty. Slightly caramelized onion and garlic give a great comforting aroma along with fresh out of the oven pita. This is a big winner in our house.


Hummus Awarma

Ingredients:
-triple recipe basic hummus
-1 lb ground lamb (or beef)
-1 medium yellow onion, finely diced
-2 cloves garlic, minced
-1 tsp za'atar
-1/2 c. pine nuts
-1 Tbsp olive oil, divided
-salt and pepper

Directions:
-In large pan over medium-low heat, add 1 tsp olive oil and bring up to almost smoking.
-Add pine nuts and cook, stirring occasionally, until fragrant and beginning to turn golden in color, about 4 minutes.
-Remove from pan and set aside.
-Add remaining olive oil to pan and diced onion.
-Cook stirring occasionally, until just beginning to caramelize, about 15 minutes.
-Add garlic to pan and cook, stirring, until fragrant, about 60 seconds.
-Remove form pan and set aside with pine nuts.
-Add lamb (beef), za'atar, a pinch of salt and pepper to pan and cook, stirring occasionally until cooked through, draining as needed.
-Drain meat completely, add pine nuts and onion mixture back to pan and toss to heat and combine.
-Remove from heat.
-Plate hummus, top with meat mixture, and flank plate with fresh pita to serve.

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