Name: Hummus with Spiced Summer Squash and Lamb
Yield: 4 servings
Ingredients: 2 (15.5-oz.) cans chickpeas, rinsed; 1 garlic clove, coarsely chopped; 1/2 cup tahini; 3 Tbsp. fresh lemon juice; 1 1/4 tsp. kosher salt; 2 tsp. kosher salt; 1 1/2 tsp. ground coriander; 11/2 tsp. ground cumin; 1/4 tsp. crushed red pepper flakes (optional); 2 Tbsp. extra-virgin olive oil, divided, plus more for drizzling; 1 lb. ground lamb; 3 garlic cloves, thinly sliced, divided; 1 lb. summer squash and/or zucchini, cut into 3/4" pieces; 1/4 cup chopped parsley or cilantro; Toasted pita wedges (for serving)

Photo by Chelsie Craig, Food Styling by Frances Boswell

If you’re making this hummus recipe for a finicky crowd, serve all the toppings in separate bowls and let people help themselves. Lots of toasted pita for scooping up everything is nonnegotiable.

Recipe information

Yield
4 servings

Ingredients

Hummus:

2 (15.5-oz.) cans chickpeas, rinsed

1 garlic clove, coarsely chopped

1/2 cup tahini

3 Tbsp. fresh lemon juice

1 1/4 tsp. kosher salt

Lamb and assembly:

2 tsp. kosher salt

1 1/2 tsp. ground coriander

11/2 tsp. ground cumin

1/4 tsp. crushed red pepper flakes (optional)

2 Tbsp. extra-virgin olive oil, divided, plus more for drizzling

1 lb. ground lamb

3 garlic cloves, thinly sliced, divided

1 lb. summer squash and/or zucchini, cut into 3/4" pieces

1/4 cup chopped parsley or cilantro

Toasted pita wedges (for serving)

Preparation

Hummus:
Step 1
Process chickpeas in a food processor until powdery clumps form, about 30 seconds. Add garlic, tahini, lemon juice, and salt and process until smooth. With motor running, drizzle in 1/2 cup water and process until hummus is very smooth, light, and creamy. Spoon onto a large plate.
Lamb and assembly:
Step 2
Mix together salt, coriander, cumin, and red pepper flakes (if using) in a small bowl. Heat 1 Tbsp. oil in a large skillet over medium-high. Add lamb and press into a large 1 1/4"-thick patty; sprinkle with half of spice mixture and half of garlic. Cook, without moving, until browned and crisp, about 5 minutes. Turn over in pieces and cook until other side is browned and crisp, about 3 minutes. Continue to cook, breaking up and stirring, until cooked through, about 2 minutes longer. Using a slotted spoon, scoop lamb over hummus.
Step 3
Pour out and discard fat and wipe out skillet. Heat 1 Tbsp. oil over high. Cook squash in a single layer, undisturbed, until browned, about 4 minutes. Sprinkle with remaining spice mixture and garlic and cook, stirring, until squash is coated and cooked through, about 3 minutes. Spoon squash over lamb. Drizzle with more oil and top with herbs. Serve with pita.