Hushwe & Hummus with Pita Chips
Prep time
Cook time
Total time
  • 1 lb ground lamb
  • 2 cloves garlic, finely chopped
  • 1 medium onion sliced, sauteed until golden brown
  • Hummus, about 1 or 2 cups depending on the size of your crowd (& plate!) I prefer homemade but there are plenty of good quality store bought if that is your preference. The recipe I've linked for you is for a crushed hummus, you need only puree instead of crushing by hand for this use.
  • Pinenuts, toasted OPTIONAL
  • Za'atar to garnish
  • Lemon to finish
  • 2 large or 4 small loaves pita bread, cut into triangles,
  • olive oil for grilling
  1. Sauté lamb until deeply brown, breaking apart as you go.
  2. Add garlic toward the end of cooking
  3. Season with S&P
  4. Remove to a bowl and keep warm
  5. In the same pan, sauté onions until dark golden
  6. You can be toasting pine nuts at the same time if you are using them. I toast them dry in a small cast iron, shaking the pan frequently over medium-high heat. Very carefully mind you as they will burn quickly.
  7. Lightly coat one side of your pita wedges and grill under broil or in a cast iron pan. I use a panini machine cuz I have one and also cuz I burn bread LIKE EVERYSINGLETIME if I try to broil it.
  8. Spread your hummus on a large plate, top with hushwe, onions, pine nuts if using, a bit of za'atar and a squish of lemon
Recipe by Be Still & Eat at