Mad About Chickpeas-Hummus B’ Lahme

Hummus b Awarma
Hummus awarma3 Mad About Chickpeas Hummus B Lahme

Photography by Sarka Babicka

Once more, I will express my undying love for chickpeas: I Am M.A.D About Chickpeas! After all, how can one not succumb to such a delectable and pulsing love affair!

The chickpea, belonging to the protein food group, is such a versatile and wholesome leguminous pulse. You can make anything out of it; falafel, all kinds of hummus dips, veggie burgers, bread, and it’s also a perfect addition to stews, curries, salads… I could go on and on. And, if you needed any more reasons to love it; the chickpea has significant nutritional advantages since it is high in protein, a good source of  folic acid, iron, zinc, magnesium and fiber. Because of its high source of fiber it is believed to help lower cholesterol and improve blood sugar levels.

Hummus is perhaps the most popular way chickpeas are appreciated. In Lebanon and around the Middle East, there are numerous varieties of hummus.

Firstly, I think it’s important to know that hummus is the Arabic word referring to chickpeas with the word  hab, or grain, adding more specification. So, hummus is in fact the name of the actual chickpea. The dish is then elaborated on more, for example,  hummus b’ tahini which is the most widely known version of hummus and refers to the creamy, rich, velvety smooth version that includes Tahini.  Then there is also hummus balila, Hummus Beiruti, hummus awarma, hummus b’ lahme, fatet hummus, and so on.

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Photography by Sarka Babicka

As the big chill fell upon us, I found myself craving hummus b’ Awarma, which is  hummus b’ tahini with the addition of preserved lamb meat. My father makes his own awarma yearly by preserving the lean minced lamb meat in salt and a certain sheep fat obtained from the tail of fat-tailed sheep. Perhaps not the healthiest but absolutely scrumptious nonetheless.  So, I opened my cupboard only to realize the jar my father had sent last year was sitting there empty- reminding me to place my order. I had a craving that needed to be satiated quickly, so I made due with regular minced lamb.

Hummus b’ lahme can be served as part of a mezza or alone as a fulfilling, comfort meal with loads of warm Arabic bread. I love adding pine nuts for texture and crunch and finishing it off with a hint of pomegranate molasses really helps to add a beautiful zing to the meat.

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Hummus B’ Lahme/ Hummus With Meat

The Cast of Characters

  • 500g hummus b’ tahini
  • 250g lean minced lamb
  • 1 teaspoon 7 spices
  • 20g pine nuts
  • 1 small onion, finely chopped
  • 1 garlic clove, finely minced
  • 1 teaspoon pomegranate molasses
  • salt & pepper to taste
  • 1 tablespoon of duck/goose fat or butter
  • Fresh mint- optional

The Nitty-Gritty

melt the fat in a saute pan over medium flame then add the onions and cook for about 2-3 minutes till soft and translucent. Then add the pine nuts and then the garlic and cook for a further minute, stirring often.

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Quickly, add the mince meat and add the seven spices stirring continuously and till all the meat is loosened. Cook it for about 4-5 minutes and then add salt and pepper to taste. Finish it off with the pomegranate molasses.

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Spread the hummus b’ tahini on a serving dish

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And then cover with the lamb and chopped fresh mint.

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Facebook Comments:

48 Responses to “Mad About Chickpeas-Hummus B’ Lahme”
  1. Chris Bourne 12 January 2010 at 10:32 am #

    Well all i can say is the wind in this part of the world has increased tenfold!….but its worth it. Lovin’ this

  2. Sarah, Maison Cupcake 12 January 2010 at 10:56 am #

    I love proper hummus and I love minced lamb too so the combination of them together is a real winner in my book.

  3. Kerrin @ MyKugelhopf 12 January 2010 at 11:06 am #

    I am so with you B ! I absolutely love chick peas, and always find myself adding them to any dish when possible, my latest was in a frittata with caramelized onions, mmm ! And hummus with lots of tahini is my fave. Love this post, makes me love chick peas even more. Can’t wait to try your recipe.

    Do you make your own Arabic bread to serve with? Would love to see that recipe too… Beautiful pics by the way, as always !

  4. Mustapha 12 January 2010 at 11:27 am #

    Mmm.. This is one of my favorite breakfast meals! (yes breakfast), Of course, one shouldn’t forget the pickles, mint & Tomatoes on the side!

    • Bethany 12 January 2010 at 11:30 am #

      Agreed. I’ve had it for breakfast…it is the ultimate!

  5. Mowie @ Mowielicious 12 January 2010 at 11:55 am #

    This is my ultimate favourite Lebanese dish. I could eat it all day and all night.

    Having said that, I’ve never had it for breakfast!

    • Bethany 14 January 2010 at 10:16 am #

      I’m bringing you some this weekend

  6. Jamie 12 January 2010 at 12:05 pm #

    Oooh both chick peas and lamb? My absolute favorites and this dish looks so extraordinarily delish! Love it! Breakfast? Really? Interesting, but I see that I could eat this anytime, anywhere!

    Congrats on the new blog! Wow! Truly dynamic you are!

  7. shayma 12 January 2010 at 12:29 pm #

    huge huge fan of humus b’lahme. it’s not easy to photograph white foods, your photos came out lovely. i also like humus the way an egyptian friend has taught me- chickpeas, olive oil and a dash of cumin powder. sometimes the tahineh is too strong for me (only sometimes!) best wishes, shayma

  8. Jeanne @ Cooksister 12 January 2010 at 3:24 pm #

    Ooooh – I think I’m in love! Chickpeas are fantastically versatile ( I also serve thm instead of mashed potato – mashed with some slow-cooked sliced onions in lots of olive oil with amoky paprika). I like the etymology lesson too – I’m a sucker for words :)

  9. Cherine 12 January 2010 at 3:49 pm #

    I’m mad about chickpeas too. Love the photos, they’re so appetizing!! Congrats on the new blog. I’ll take a peek at it. :)

  10. Trissa 12 January 2010 at 3:58 pm #

    Congratulations on your new blog! I’ll head over to check it soon. In the meantime thanks for sharing the information on hummus! Who would have thought a chickpea could be so interesting. You managed to pull it off!

  11. Asha@FSK 12 January 2010 at 4:09 pm #

    Sighhh.. if this isn’t comfort food, I don’t know what is!! Add to that, home cured lamb… you lucky lucky thing :)) Does your dad sell them by any chance??

  12. Kitchen Butterfly 12 January 2010 at 4:18 pm #

    You know what I’ll be making next as I have a huge bottle of Tahini, a rather large tin of chickpeas and some pomegranate molasses……Thanks for the inspiration!

    Congrats on the Nomad Telegraph……………it looks gorgeous. Wow!!!!!!!!

  13. Miranda 12 January 2010 at 4:33 pm #

    mmh…this looks incredible. i would love some of that about now!

  14. Happy Cook 12 January 2010 at 4:51 pm #

    My daughter love chickpea too. When she was little she used to cakk them indian balls :-) It is a really unique way of serving them with the meat.

  15. Global Patriot 12 January 2010 at 4:56 pm #

    Beautiful dish, though I was expecting the savory lamb to stand on its own. What a surprise to see the pomegranate molasses on the list of ingredients, fabulous twist!

  16. The Cooking Ninja 12 January 2010 at 6:44 pm #

    mmm…I love chick peas too. That dish is delicious.

    Congrats on your new blog. :)

  17. Maunika 12 January 2010 at 6:53 pm #

    Beth love hummus loads. I cud eat it with anything. Never tried it like this with minced lamb but have had it with diced lamb in restaurants. I definitely going to make this one. Your recipe looks really good.

  18. Sarka 12 January 2010 at 7:42 pm #

    I don’t know if I love chickpea but I definitely like it! :) I bought a glass of tahini couple of months ago to make hummus (aka hummus b’ tahini) at home but never did it. Now you inspired me to try it.
    Congrats of your new blog – wonderful!

  19. Cynthia 12 January 2010 at 9:27 pm #

    I’m with you – a serious lover of chickpeas.

    Hey, did you hear that feature on the BBC about the “row” over whose hummus is the best – Lebanese or Israeli?

    • Bethany 13 January 2010 at 9:52 am #

      Hey Cynthia! Yes I did and I’ve actually been thinking about writing up a post on my thoughts on the whole thing…I think I will now.

  20. Ben 13 January 2010 at 2:59 am #

    Very nice post! I must admit that I don’t know much about hummus, other than eating them once or twice at parties, but I really want to make something with them now.

  21. Katherine 13 January 2010 at 10:13 am #

    I like chickpeas too. What a great combination, chickpeas, pinenuts and lamb mince. Now I’m hungry.

  22. shayma 13 January 2010 at 12:13 pm #

    hi beth, the recipe from your link is very nice- but different than the one i am referring to. the hummus w/o tahineh she taught me involves whizzing the chickpeas and adding lemon, salt and cumin powder, that’s all. in fact claudia roden has the simple decription/recipe for it in her book, The New Book of Middle Eastern Food. x shayma

  23. The Grubworm 13 January 2010 at 2:01 pm #

    Oh my word, i am in Hummus heaven! Hummus is one of those things i can eat over and over again, and there is nothing like the home made stuff. I’m excited by the recipe for Hummus B’Lahme – the combination of lamb and pinenuts works so well. Those photos are great too.

  24. meeta 13 January 2010 at 2:10 pm #

    i love chickpeas too in almost any form and especially served with tahini! this with the meat looks great too and i can’t wait to get to dubai to start eating this stuff!

  25. Su-yin 13 January 2010 at 2:53 pm #

    This looks fabulous – I love pine nuts as well and I think it’s brilliant that you’ve added this to the hummus. And you have meat in it as well, could it get any better? :P

  26. deeba 13 January 2010 at 3:22 pm #

    I adore the ‘cast of characters’…you have me craving for some right now Beth! I love your foodie adventures! YUM!!

  27. Bethany 13 January 2010 at 3:42 pm #

    Shayma- sent ya an email x
    Grubworm- AMEN!
    Su-yin: it’s diiiiiivine! :)
    Deeba: I wanna hold youuuur haaaaand! XX

  28. Barbara Bakes 14 January 2010 at 9:32 pm #

    The pine nuts sound like a great addition. I really need to get more brave about using chickpeas. This looks delicious!

  29. tasteofbeirut 15 January 2010 at 3:58 am #

    I too love hummos and sizzling pieces of fatty lamb! Yum! Your photos are splendid!

  30. Chris Bourne 15 January 2010 at 5:18 pm #

    Need your food need your food!

  31. Manggy 18 January 2010 at 1:47 am #

    I went to an all-hummus restaurant in NY a few months ago and I absolutely loved it! This looks fantastic! :)

  32. Ladybird 19 January 2010 at 3:47 am #

    Hummus rocks! And it is sooo good for you, always a bonus :)

  33. Kate/Kajal 19 January 2010 at 10:54 am #

    I can see myself wiping this dish clean. I am a huge fan of Lebanese/Arabic food, and this is absolutely delcious ! The the kinda stuff that i love ! Awesome post, gr8 pictures I’m loving it !!!

  34. diva 19 January 2010 at 5:04 pm #

    oh beth! ME TOO!! mad about chickpeas. i used to eat em outta the can just like that. lol.
    beautiful houmous. i like having houmous wraps or sandwiches. so yummy!

  35. barbara 8 February 2010 at 11:02 am #

    I’m on a chick pea love fest at the moment. Too. I’ve been making a similar dish with pork mince served with rice. The lamb version sounds delicious.

  36. George@CulinaryTravels 15 February 2010 at 9:23 am #

    This is one of my all time favourite dishes, especially with some warm from the oven still puffy pita breads. I must try your recipe out.

  37. Food Jihadist 24 March 2010 at 6:27 pm #

    Just did a post about a wonderful Lebanese meal I had in Cairo and the hummus b’Lahme was delicious. I’ll have to try this recipe. FYI: added you to my blog roll!

    Cheers!

  38. robbie 29 March 2010 at 6:24 am #

    Loks good if I can get pine nuts wha do i relace it with.

    Kind regards
    robbie

    • Bethany 29 March 2010 at 8:35 am #

      You can make it without pine nuts or you could alternatively use cashews or even sunflower seeds might work.

  39. MS 1 April 2010 at 3:00 pm #

    Bethany………..Where did you learn all that from

  40. Jasmine 27 July 2010 at 8:52 am #

    Bethany… that must be delicious! I’m craving 4 it although I’ve just had breakfast!

  41. Regula @ Miss foodwise 11 January 2013 at 5:43 pm #

    oh oh oh, must try to get to my butchers for lamb, it’s only an hour drive but hey ;))
    I want it and I want it now! :)

  42. Chris Bourne (@chrisriprecords) 17 January 2013 at 10:19 am #

    Mad For It! http://t.co/euNAePRi

Trackbacks/Pingbacks

  1. Interview with Food Blogger Bethany Kehdy of Dirty Kitchen Secrets | mideats.com - June 25, 2013

    [...] of any kind; Balila, B’ lahme, B’ tahine… I always have chickpeas on hand. I boil them, freeze them in small [...]

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