Hummus with Spiced Summer Squash and Lamb

Ingredients for Hummus with Spiced Summer Squash and Lamb

• 2 (450g) cans chickpeas, rinsed

• 1 vitlöksklyfta, grovt hackad

• 120ml tahini

• 3 matskedar färsk citronsaft

• 1 1/4 teskedar kosher salt

• 2 teskedar kosher salt

• 1 1/2 teaspoons ground coriander

• 5 1/2 teaspoons ground cumin

• 1/4 teaspoons crushed red pepper flakes (optional)

• 2 tablespoons extra-virgin olive oil, divided, plus more for drizzling

• 450g lamb mince or beef

• 3 garlic cloves, thinly sliced, divided

• 450g summer squash and/or courgette, cut into 3/4" pieces

• 1/4 cup chopped parsley or coriander

• Toasted pita wedges (for serving)

Process chickpeas in a food processor until powdery clumps form, about 30 seconds. Add garlic, tahini, lemon juice, and salt and process until smooth. With motor running, drizzle in 120ml water and process until hummus is very smooth, light, and creamy. Spoon onto a large plate.

Mix together salt, coriander, cumin, and red pepper flakes (if using) in a small bowl. Heat 1 tablespoon oil in a large skillet over medium-high. Add lamb and press into a large 1 1/4"-thick patty; sprinkle with half of spice mixture and half of garlic. Cook, without moving, until browned and crisp, about 5 minutes. Turn over in pieces and cook until other side is browned and crisp, about 3 minutes. Continue to cook, breaking up and stirring, until cooked through, about 2 minutes longer. Using a slotted spoon, scoop lamb over hummus.

Pour out and discard fat and wipe out skillet. Heat 1 tablespoon oil over high. Cook squash in a single layer, undisturbed, until browned, about 4 minutes. Sprinkle with remaining spice mixture and garlic and cook, stirring, until squash is coated and cooked through, about 3 minutes. Spoon squash over lamb. Drizzle with more oil and top with herbs. Serve with pita.

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