Dinner Tonight: Hummus With Ground Lamb And Almonds Recipe

• 1 (12-ounce) can chickpeas
• 6 tablespoons extra-virgin olive oil
• 1/2 large Spanish onion, diced (about 1 cup)
• 1/3 teaspoon ground cinnamon
• 1-2 tablespoons juice from 1 lemon
• 2 garlic cloves, minced
• 3 to 4 tablespoons tahini paste
• Kosher salt and freshly ground black pepper
• 6 ounces ground lamb
• 2 tablespoons almonds, lightly toasted, slivered, or roughly chopped
• Pinch paprika or smoked paprika
• Pita bread for serving

1. Drain the chickpeas, reserving a tablespoon of the liquid. Add the chickpeas and liquid to a food processor. Blend until very smooth, about 1 minute, scraping down sides as necessary. Add 1 tablespoon lemon juice, garlic, 3 tablespoons tahini, and 3 tablespoons olive oil. Blend until smooth, 1 minute longer. Season with salt and pepper, adding additional lemon juice and tahini paste as desired. Transfer to serving plate.
2. Heat remaining olive oil into 12-inch heavy-bottomed nonstick skillet over medium-low heat until shimmering. Add the onion and cook, stirring often, until golden brown, about 5 minutes. Add cinnamon cook, stirring frequently, until fragrant, about 1 minute. Add lamb and break up using wooden spoon. Increase heat to high and cook, stirring frequently, until lamb begins to brown, about 5 minutes. Stir in almonds and spoon mixture over hummus. Sprinkle with paprika and serve immediately with pita. Season with salt and pepper.

chickpeas, extravirgin olive oil, spanish onion, ground cinnamon, lemon, garlic, tahini paste, kosher salt, ground lamb, almonds, paprika, bread

Taken from www.seriouseats.com/recipes/2010/09/dinner-tonight-hummus-with-ground-lamb-and-almonds-recipe.html (may not work)