Middle Eastern Lamb with Hummus Platter

Anna Van Dyken - Feed Me Healthy
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Adjust Serving 6



  • 800 gms Chickpeas (reserve half a cup and set aside) 2 tins
  • 1-2 Garlic cloves
  • 1 Lemon zest & juice
  • 1-2 - 1 cup Water add as needed
  • 2 tbls Plain no fat yoghurt
  • Salt & pepper


  • 400 gms Lean lamb mince
  • 1 tsp Olive oil chilli oil is great for an extra kick of heat
  • 1 Garlic clove grated
  • 1/2 tsp Sumac
  • 1/2 tsp All spice
  • 1/2 tsp Hot paprika
  • 1/2 tsp Salt
  • 1/2 tsp pepper
  • 2 tblp Chopped fresh parsley


  • 2 Small Lebanese cucumbers diced
  • 1/2 Red onion diced
  • 1/2 Punnet of cherry tomatoes diced
  • 1/2 cup Reserved chickpeas
  • 1 Pomegranate seeds only
  • 20 gms Reduces fat feta



  • Peel garlic and place into a food processor, chop finely, add drained chickpeas , zest & juice, salt , pepper.Pulse until chunky chopped, add yoghurt, and process until smooth, add water as needed to desired “dip” consistency. Set aside.


  • Add lamb to a heated non stick pan with oil, garlic & spices, break up lumps as it cooks, once browned turn off heat and add chopped parsley.Let cool to room temperature


  • Add all ingredients into a bowl (minus feta cheese and chickpeas) and toss.

To assemble

  • Spread the hummus on a platter, top with cooked lamb mix, then salad. Scatter the top with feta cheese & reserved chickpeas.


i like to serve this meal with a spiced pumpkin and spinach salad.
5sp Green
2sp Blue
2sp Purple
Tried this recipe?Mention @feedmehealthywithanna or tag #feedmehealthywithanna
Tried this recipe?Mention @feedmehealthywithanna or tag #feedmehealthywithanna

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