Really, really good. I used low-carb pitas but didn't split them since they are thinner...My daughter is not a hummus fan, so she used tzaziki. Even the very picky husband thought they were "very tasty." Would definitely make again.
Ground Lamb and Hummus Pita "Pizzas"
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.
More From Cooking Light
- Calories: 313
- Fat: 14.4g
- Saturated fat: 4.2g
- Monounsaturated fat: 6g
- Polyunsaturated fat: 2.7g
- Protein: 17.1g
- Carbohydrate: 29.3g
- Fiber: 4.3g
- Cholesterol: 41mg
- Iron: 2.9mg
- Sodium: 535mg
- Calcium: 76mg
- 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
- 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.
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