Turmeric Hummus with Minced Lamb Kawarma

The perfect balance between Middle Eastern and Mediterranean flavours, this beautifully fresh hummus is served with fried mince and lashings of pomegranate, chilli and mint.


  • 1 x 400g can chickpeas, rinsed and drained
  • 1/3 cup tahini
  • 1-2 garlic cloves, crushed
  • 2 tbs lemon juice
  • ½ tsp lemon zest
  • 2-3 tbs extra virgin olive oil
  • 1-2 tsp Bioglan Hi-Zorb Turmeric Powder
  • Pinch salt and pepper, to taste

Lamb Mince

  • 1 tbs extra virgin olive oil
  • 1 small red onion, finely diced
  • 500g lean lamb mince
  • ¼ tsp cumin, ground
  • ¼ tsp coriander, ground
  • ¼ tsp cinnamon, ground
  • Salt and pepper, to taste


  • Pomegranate seeds
  • 1 red chilli, finely sliced
  • 1-2 tbs pine nuts
  • 2 tbs mint leaves, finely chopped


Step 1.
To make the hummus, combine all of the ingredients in a food processor and blend, adding extra olive oil as needed, until a smooth consistency is reached. Season to taste and set aside.

Step 2.
Heat olive oil in a frying pan, add onion and sauté until translucent. Add cumin, coriander and cinnamon and fry off for 1 minute before adding lamb mince. Sauté until cooked through and season to taste.

Step 3.
Spread the hummus in a round shape on a serving plate, leaving a slight hollow in the centre. Spoon the cooked lamb mince into the hollow and top with pomegranate, chilli, pine nuts and mint leaves to serve.

Serves 4-6