SPICED LAMB HUMMUS

In the Middle East, hummus often becomes a main dish by topping it with a spiced meat mixture, usually beef or lamb. Tieghan Gerard offers her own quick and delicious take in“Half Baked Harvest: Super Simple”(Potter, $29.99). 1 pound lean ground lamb 1 medium yellow onion, diced 2 garlic cloves, minced or grated Zest of 1 lemon

2 teaspoons ground cumin 1 teaspoon smoked paprika 1 teaspoon dried oregano

1/4 teaspoon ground cayenne

pepper

Kosher salt and freshly ground

pepper

⅓ cup fresh parsley, chopped 2 cups homemade or store-bought

hummus

1/4 cup feta or goat cheese,

crumbled

Seeds from 1 pomegranate

(optional) Extra-virgin olive oil, handful of fresh herbs, and flatbread or pita chips for serving

In a large skillet, combine the ground lamb and onion and cook over mediumhigh heat, breaking up the lamb with a wooden spoon, until browned, 5 to 8 minutes. Add the garlic, lemon zest, cumin, paprika, oregano, cayenne and a pinch each of salt and pepper and saute until the lamb is cooked through, about 5 minutes more.

Remove the skillet from the heat and stir in the parsley. Taste and add more salt and pepper as needed.

Divide the hummus among 4 to 6 bowls and top with the lamb, feta, and pomegranate seeds (if desired), olive oil, and herbs. Serve with flatbread or chips for dipping.

Serves 4 to 6.

Per serving, based on 4: 467 calories (percent of calories from fat, 42), 47 grams protein, 23 grams carbohydrates, 9 grams fiber, 22 grams fat (4 grams saturated), 132 milligrams cholesterol, 654 milligrams sodium.