HUMMUS WITH SPICED LAMB, SCALLIONS AND DILL

Serves: 2-4

4 oz (114 g) ground lamb (may substitute lean ground beef )

2 scallions (white and green parts), minced

1/4 tsp (1 mL) ground cinnamon 1/4 tsp (1 mL) ground coriander 1/4 tsp (1 mL) salt, or more as needed

1/4 tsp (1 mL) freshly ground black pepper

1/2 cup (125 mL) diced cucumber (peeled or unpeeled) 2 tsp (10 mL) white wine vinegar About 2 cups (500 mL) speedy homemade hummus or no food processor hummus (see related recipes)

1 tbsp (15 mL) slivered almonds, toasted (see note)

1 tbsp (15 mL) minced fresh dill Pinch crushed red pepper flakes

1. Combine the ground lamb, scallions, cinnamon, coriander, salt and pepper in a medium skillet set over medium-high heat. Cook for about 5 minutes, breaking up the meat, until no trace of pink is left. Remove from the heat.

2. Stir in the cucumber and white wine vinegar. Taste and add more salt, as needed.

3. Spread the hummus on a platter, then top with the spiced meat mixture.

4. Scatter the almonds, dill and red pepper flakes over the top and serve.

Note: Toast the nuts in a small, dry skillet over medium-low heat for several minutes until fragrant and lightly browned, shaking the pan to avoid scorching. Cool completely before using.