Rating: 4 stars
14 Ratings
  • 5 star values: 6
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

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.

Ivy Manning
Recipe by Cooking Light August 2013

Gallery

Credit: Jason Wallis; Styling: Cindy Barr

Recipe Summary test

Yield:
Serves 4 (serving size: 1 "pizza")
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler to high.

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  • 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.

  • 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.

Chef's Notes

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.

Nutrition Facts

313 calories; fat 14.4g; saturated fat 4.2g; mono fat 6g; poly fat 2.7g; protein 17.1g; carbohydrates 29.3g; fiber 4.3g; cholesterol 41mg; iron 2.9mg; sodium 535mg; calcium 76mg.
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