With plenty of flavour, colours and textures, these lamb hummus bowls are not only a feast for the eyes but also for the belly. The recipe includes perfectly seasoned ground lamb, creamy hummus, quinoa and lots of fresh toppings. So deliciously satisfying!
I just love meals served in a bowl. I don’t know what it is, but it just tastes that much better than if it was a on a plate. Funny, right? These lamb hummus bowls are pretty simple to put together, which means they are perfect for a quick, yet satisfying, weeknight supper.
Fan of easy lamb recipes? Check out these lamb burgers!
Ingredients
- Ground lamb: I used lean ground lamb. If you can’t find lean, just use a regular variety. Whatever one you use, though, be sure to drain the lamb of excess grease after it’s cooked.
- Seasoning: Salt, black pepper, dried oregano, garlic powder, onion powder, ground cinnamon and ground cloves all add plenty of warming, savoury flavour to the ground lamb.
- Olive oil
- Hummus: I used a plain classic hummus, but feel free to substitute with a flavoured variety. Roasted garlic hummus or roasted red pepper hummus are great options.
- Quinoa: I simply cooked the quinoa according to to the package instructions. You can substitute with some rice, farro or couscous if you prefer. Couscous, in particular, is quite quick to prepare.
- Toppings: These lamb hummus bowls have plenty of yummy, colourful toppings and include cucumber, roasted red peppers, tomatoes, olives, baby spinach and fresh herbs. Of course, you don’t have to use all those toppings, but it’s good to have options! You can also add a dollop (or two) of mint yogurt sauce. It pairs awesome with the lamb.
How To Make Lamb Hummus Bowls
Here is an overview of how to make this lamb hummus bowl recipe (full details are in the recipe card below):
- Cook the ground lamb in a skillet until cooked through.
- Drain the lamb of any excess grease.
- Start assembling the bowls by spreading some hummus in the centre of each bowl.
- Top with the seasoned cooked lamb.
- Divide some cooked quinoa between the bowls.
- Top each bowl with the remaining toppings. Serve with lemon wedges and naan, then devour!
Top Tip
Even if you use lean ground lamb (like I did), be sure to drain it of excess grease after cooking.
Tips and Variations
- Toppings: Let your heart (and, of course, your taste buds) be your guide when it comes to hummus bowl toppings. If you like more of an ingredient, add more. If you aren’t fond of a particular topping, omit it.
- Save time: Try using store-bought hummus instead of homemade.
- Mix up the protein: Can’t find ground lamb at your local grocery store or butcher? Or simply prefer to use something else? No worries! Try ground chicken, turkey or beef instead. Or, use your favourite meatless crumbles.
- Swap out the quinoa: As mentioned above, instead of quinoa, you can substitute with something else, such as cooked rice, farro or couscous.
- Serving switch-up: Want something handheld instead of serving everything in a bowl? Serve the ingredients in a pita, naan bread or a large tortilla.
More Yummy Recipes To Try
If you try these lamb hummus bowls, be sure to leave a comment below!
Lamb Hummus Bowls
Ingredients
Lamb
- ½ tablespoon olive oil, plus more to drizzle over each bowl
- ½ pound lean ground lamb
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon ground cinnamon
- pinch ground cloves
Other Hummus Bowl Ingredients
- ⅔ cup hummus, use homemade or your favourite store-bought variety
- 1 cup cooked quinoa, or cooked couscous, farro or rice
Topping Ideas
- Sliced cucumber
- Sliced roasted red pepper
- Diced tomato
- Sliced kalamata olives
- Baby spinach, or your favourite salad greens
- Crumbled feta cheese
- Freshly chopped mint leaves
- Freshly chopped cilantro leaves
- Mint yogurt sauce
To Serve
- Lemon wedges
- Naan
Instructions
- Heat the olive oil in a cast-iron skillet over medium heat. Add the ground lamb, then season with salt, black pepper, oregano, garlic powder, onion powder, ground cinnamon and ground cloves. Cook, breaking the ground lamb into small pieces and stirring occasionally, until the ground lamb is fully cooked through (the ground lamb should no longer be pink and be browned all the way through), about 8 to 10 minutes. Drain the lamb of excess grease.
- Divide the hummus between two bowls and evenly spread it out over the bottom of each bowl. Top the hummus with the cooked ground lamb. Then, divide the cooked quinoa between each bowl (I like to put it off-centre).
- Add your desired toppings to each bowl and drizzle with some olive oil. Serve with lemon wedges and naan. Enjoy!
A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
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Tried this recipe?
If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!
Michelle says
What a beautiful and vibrant bowl, perfect for Springtime! The lamb pairs so well that creamy hummus, and love the pairing options to choose from quinoa, farro or rice!
Dawn | Girl Heart Food says
Thank you so much, Michelle!