Hummus with Slow-Cooked Pulled Lamb

Method

1. 1

   Step 1: Heat the oven to 300F. Rub the lamb with the baharat, 2 tsp salt and pepper. Heat 2 tbsp olive oil in a Dutch oven over medium-high heat and brown the pieces on all sides, about 8 minutes total.

2. 2

   Step 2: Scatter the onion and smashed garlic around the lamb, pour in the stock, cover tightly, and cook in the oven 3 to 3 1/2 hours, until the meat is fork-tender and falls apart when pressed.

3. 3

   Step 3: While the lamb cooks, make the hummus. Simmer the chickpeas in fresh water for 15 minutes, until very soft, and drain. Blend the tahini, lemon juice, grated garlic and cumin until pale, then add the ice water one tablespoon at a time until fluffy.

4. 4

   Step 4: Add the warm chickpeas and 1 tsp salt and blend 3 to 4 minutes, scraping the sides, until completely smooth. Loosen with a splash of the reserved chickpea liquid if needed.

5. 5

   Step 5: For the green oil, blend 3/4 cup parsley and half the mint with 1/2 cup olive oil and a pinch of salt until smooth, then strain.

6. 6

   Step 6: Shred the lamb with two forks, discarding any large pieces of fat, and toss it with a few spoonfuls of the pot juices. Return it to the pot over medium-high heat for 3 to 4 minutes, until the edges crisp.

7. 7

   Step 7: Swirl the hummus into shallow bowls with the back of a spoon, pile lamb in the center, and drizzle with green oil. Chop the remaining parsley and mint, scatter over the top with the sumac, and serve with warm pita.

• #dairy-free
• #make-ahead
• #comfort-food