Warm Hummus And Lamb Salad (And Sandwich Filling)

• 2 peppers (red, orange, yellow, or a combination)-roasted, either fresh or jarred
• 1 onion, medium to large, chopped
• 1 T. minced garlic
• 1 T. olive oil
• 1 lb. ground lamb or beef (leftover beef or lamb can also be used)
• 1/2 cup pitted olives (black or calamata)
• 2 1/2 to 3 cups fresh or purchased hummus
• Splash of hot sauce (optional and to taste)
• 1/2 cup chopped parsley
• 1 pint fresh cherry tomatoes halved or 2 large tomatoes rinsed, cored, seeded and chopped.
• 1/2 cup feta cheese
• 1 lemon quartered
• 1/4 cup finely chopped green onion
• For salad: 1 bag prepared and cleaned spinach, 1/2 cup sliced or cubed cucumber
• For sandwiches: 4 pita bread (warmed)

1. Use a 12 inch frying pan or an equivalent. Over high heat the onion, garlic and oil until onions are browned, stirring often. (10 minutes) Add the meat, stirring and breaking apart until the meat is crumbly and no longer pink. Reduce heat to simmer. Add the olives and the hummus. Cook until the hummus is very warm, but not bubbling. Stirring frequently. Add hot sauce (optional) and check taste. Add the parsley and tomatoes, stir. Top with feta. The feta needs to become softened but should not melt down. Remove from heat. Squeeze fresh lemon to taste over the top. If serving as a sandwich, add the green onions at this point.
2. If serving as a salad, place spinach and cucumber in a bowl. After mounding with hummus mixture, top with green onions.
3. In either case I serve it with quartered lemons and hot sauce as condiments.

peppers, onion, garlic, olive oil, ground lamb, olives, hot sauce, parsley, fresh cherry tomatoes, feta cheese, lemon, green onion, cucumber, sandwiches

Taken from www.epicurious.com/recipes/member/views/warm-hummus-and-lamb-salad-and-sandwich-filling-1238340 (may not work)