Lamb and Hummus Pitas

I love Greek food. Back in my hometown, there’s a Greek festival every year and I go just for the food. I eat my way through enough loukoumades to last the entire year. My mouth is watering just thinking about it!

So it’s no surprise that, when I saw this recipe for Ground Lamb and Hummus Pita “Pizzas” in Cooking Light, I immediately wanted to try it. And I wasn’t disappointed. You guys, these are seriously delicious. We ate ours as pita sandwiches instead of pizzas, and I served them with couscous on the side. My daughter couldn’t really eat the pitas because they were so big, so we just mixed everything into her couscous and she loved it.

Lamb and Hummus Pita

Other than what I just mentioned, the only other change I made to the recipe was adding reduced fat feta cheese. Word to the wise though: this recipe only calls for 6 oz of ground lamb. Most stores sell ground lamb pre-packaged by the pound, so just be sure to portion out the right amount of meat or increase the other ingredients based on how much you use. If you don’t want to use ground lamb (it’s pricey- I lucked out and found mine on a killer sale for $5.99 a lb!!), I think ground sirloin or ground beef would be equally tasty.

Lamb and Hummus Pita

Lamb and Hummus Pitas

6 oz ground lamb
1 tsp extra-virgin olive oil
1 ½ cups chopped yellow onion
1 tbsp minced fresh garlic
1 ½ tsp ground cumin
½ tsp dried oregano
3/8 tsp salt
¼ tsp ground cinnamon
½ cup water
½ cup chopped seeded tomato
1 ½ tbsp fresh lemon juice
2 (6-inch) pitas or naan
½ cup plain hummus
¼ cup chopped fresh cilantro
1 tbsp pine nuts, toasted
2 tbsp reduced fat feta cheese crumbles


1. 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 and drain.

2. Wipe out pan and add oil; swirl to coat. Add onion to pan; sauté 4 minutes. Stir in garlic and next 4 ingredients (through cinnamon); sauté 1 minute. Stir in ½ cup water and tomato; bring to a simmer. Cook 4 minutes or until tomatoes begin to soften.

3. Stir in cooked lamb. Cover, reduce heat, and simmer 4 minutes. Stir in the lemon juice.

4. Spread 2 tablespoons hummus on each pita or naan. Top each with about 1/3 cup lamb mixture. Sprinkle evenly with cilantro, pine nuts, and feta cheese.

About mommachine

I am a wife, mother, daughter, sister, friend and colleague. And trying to balance all of those roles at once can be utterly exhausting. Being the Type A control freak that I am, I try to run my life like a well-oiled machine. But sometimes the wheels get a bit squeaky (or just fly off completely, let's be honest). I have to slow down (yeah right, I know), give the different parts of my life a little tune-up and get back on the road.

2 Responses to Lamb and Hummus Pitas

  1. Jess says:

    Made this last week and it was delicious. You definitely need to double or triple the recipe to feed a family of four. I had some leftover carne asada that I diced and added to the lamb and spice mixture. The flavor was so good! Hubby and both kids (4 and 1) wanted more. Hubby suggested topping with a diced cucumber salad next time, which we will try. Thanks for the recipe!

    • mommachine says:

      Oh shoot, Jess, I totally should have mentioned that I always double this! I’ve run into that with several Cooking Light recipes (made for 2), so I should start noting that where applicable. Glad you liked it!