Ground Lamb and Hummus Pita "Pizzas"

Photo: Jason Wallis; Styling: Cindy Barr
No flavor is sacrificed getting Ground Lamb and Hummus Pita "Pizzas" to the table quickly. Cumin and cinnamon add an earthy warmth to the lamb mixture in this 30-minute meal.

Yield:

Serves 4 (serving size: 1 "pizza")

Recipe from

Nutritional Information

Calories 313
Fat 14.4 g
Satfat 4.2 g
Monofat 6 g
Polyfat 2.7 g
Protein 17.1 g
Carbohydrate 29.3 g
Fiber 4.3 g
Cholesterol 41 mg
Iron 2.9 mg
Sodium 535 mg
Calcium 76 mg

Ingredients

6 ounces ground lamb
1 teaspoon extra-virgin olive oil
1 1/2 cups chopped yellow onion
1 tablespoon minced fresh garlic
1 1/2 teaspoons ground cumin
1/2 teaspoon dried oregano
3/8 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup water
1/2 cup chopped seeded tomato
1 1/2 tablespoons fresh lemon juice
2 (6-inch) pitas
1/2 cup plain hummus
1/4 cup chopped fresh cilantro
1 tablespoon pine nuts, toasted

Preparation

1. Preheat broiler to high.

2. Heat a large nonstick skillet over medium-high heat. Add lamb to pan; cook 3 minutes or until browned, stirring to crumble lamb. Remove lamb from pan. Add oil to pan; swirl to coat. Add onion to pan; sauté 4 minutes. Stir in garlic and next 4 ingredients (through cinnamon); sauté 1 minute. Stir in 1/2 cup water and tomato; bring to a simmer. Cook 4 minutes or until tomatoes begin to soften. Stir in cooked lamb. Cover, reduce heat, and simmer 4 minutes. Stir in the lemon juice.

3. Split each pita into 2 rounds. Place pita rounds on a baking sheet. Broil 1 minute on each side or until crisp. Spread 2 tablespoons hummus on each round. Top each serving with about 1/3 cup lamb mixture. Sprinkle evenly with cilantro and nuts.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Ivy Manning,

August 2013