This recipe was inspired by the lamb hummus recipe in “Super Simple” by Half Baked Harvest. Her cookbooks are excellent if you are looking for new ones!
Ingredients
- 1lb ground venison (or meat of choice)
- 1 medium yellow onion, diced
- 1 TBSP minced garlic
- Zest of 1 lemon
- Salt and pepper to taste
- 4oz goat cheese (or feta)
- Additional toppings: pomegranate seeds, olive oil, pine nuts, herbs
- 2 cups hummus (you can use store-bought if you don’t want to make your own):
- 2 (14oz) chickpeas
- 2 TBSP minced garlic
- Juice from 1 lemon
- 1/2 cup tahini
- 2 TBSP olive oil
- Sea Salt
Directions
- Make hummus first if you aren’t using store-bought. In a large pot, combine chickpeas and liquid from cans and garlic. Cover and cook over medium heat for 20 – 30 minutes (until the chickpeas are falling apart)
- Reserve 1/2 cup of cooking liquid and drain the rest. In a food processor, blend garlic and chickpeas
- Add lemon juice, tahini, cooking water, and olive oil- pulse to combine to desired consistency
- In a large skillet, brown venison and add onion- cook over medium heat. Add garlic, lemon zest, and a pinch of salt and pepper. Saute for an additional 5 minutes or more. Remove from heat and add more salt and pepper as needed
- Divide hummus into 4-6 bowls and top with venison, cheese, pomegranate seeds, etc
Serve with pita chips or bread or naan bread!
Thank you so much for visiting the blog! As you know, this is an ad-free blog thanks to your support of my commissionable links. If you need a new kitchen item, here are all of my kitchen essentials
Love hummus, love venison, love goat cheese. ALL TOGETHER!!?!!?
My taste buds! 😍 so happy you shared this!