Recipe provided by | CLIMBING GRIER MOUNTAIN
INGREDIENTS
2 pita rounds, cut into triangles (makes roughly 16)
3 tablespoons olive oil, divided
3 garlic cloves, minced, divided
1/4 cup tomato paste
3/4 teaspoon ground cinnamon
1- 1/4 teaspoons ground cumin, divided
3/4 teaspoon ground paprika
1-1/4 teaspoon kosher salt
1/4 teaspoon ground pepper
1 tablespoon clarified butter
3/4 lb ground American Lamb
1/2 cup plain Greek yogurt
1/4 cup + 2 teaspoon lemon juice, divided
1/4 cup tahini
1 15oz can rinsed and drained chickpeas
2 to 3 tbsp water
Fresh mint finely chopped, for garnish
Red pepper flakes, for garnish
DIRECTIONS
Preheat an oven to 350 degrees. Spray two baking sheets with non-stick cooking spray. Place pita triangles on baking sheet. Next, using 1 tbsp olive oil and brush it on each triangle followed by a pinch of salt and pepper. Repeat until all triangles have been covered. Place the baking sheets into the oven and bake the pita for about 10 to 12 minutes or until slightly golden brown. Remove from oven and set aside.
In a large bowl combine garlic cloves, tomato paste, cinnamon, 3/4 tsp cumin, paprika, 3/4 tsp salt, and pepper. Next, add in the lamb and using your fingers mix the spices in with the lamb. Be careful to not overmix.
Pre-heat a large non-stick skillet to medium-high heat. Add 1 tbsp clarified butter to the skillet along with the lamb mixture. Cook the lamb for about five to seven minutes breaking it up with a wooden spoon so you get nice crumbled, ground lamb. Once cooked, remove the skillet from the heat and set aside.
Next, make the hummus. In the bottom of a food processor add tahini and 1/4 cup lemon juice. Process for about 30 seconds until combined. Next, add in 2 tbsp olive oil, 1 garlic clove, 1/2 tsp cumin and 1/2 tsp kosher salt. Continue to process until well combined. Add half of the chickpeas to the food processor. Process for about 1 minute scraping down the sides to make sure the chickpeas get well combined. At this point you may want to add a tablespoon of water to keep the hummus from getting to thick. Now, add the remaining chickpeas and process for another minute adding more water until desired consistency. Add more salt if needed.
In a small bowl combine Greek yogurt and 2 tsp lemon juice. Set aside.
To assemble, take a pita triangle and spread about 1 tsp of the hummus on top. Next, take about a 1 tbsp of the lamb mixture (or enough to cover) and place it on top of the hummus. Dollop a some of the Greek yogurt on top followed by fresh mint and a sprinkle of red pepper flakes. Repeat until all pita triangles have been covered.
