Hummus with Spiced Zucchini and Lamb

Continuing along our theme of oops, I grew too much zucchini this summer and now I don’t know what to do with it, I present to you this one-dish meal. (Or appetizer, if you like.) Serve this with pita bread or you know, do like me and eat it by the spoonful. It’s that satisfying.

Hummus with spiced zucchini and lamb

Ingredients:

2 15 ounce cans chickpeas, rinsed
1 garlic clove, chopped
1/2 cup tahini
3 tablespoons lemon juice
2 1/2 teaspoons salt
1 1/2 teaspoons ground coriander
1 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
2 tablespoons vegetable oil
1 pound ground lamb or beef
3 garlic cloves, thinly sliced, divided
1 pound zucchini, cut into 2-inch pieces
1/4 cup chopped parsley

1. Make the hummus: Process chickpeas in a food processor until ground, about 30 seconds. Add garlic, tahini, lemon juice, and 1 teaspoon salt and process until smooth. With motor running, drizzle in ½ cup water and process until hummus is very smooth, light, and creamy. Spoon onto a large platter.

2. Make the lamb: Mix together remaining 1 1/2 teaspoons salt, coriander, cumin, and red pepper flakes in a small bowl. Heat 1 tablespoon oil in a large skillet over medium-high. Add lamb and press into a large 1 1/2-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 5 minutes. Continue to cook, breaking up and stirring, until cooked through, about 4 minutes longer. Using a slotted spoon, scoop lamb over hummus.

3. Discard fat and wipe out skillet. Heat remaining 1 tablespoon oil over high. Cook zucchini in a single layer, undisturbed, until browned, about 5 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. Top with parsley and serve with pita.

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