⅛teaspoonhot red pepper flakesmore if desired
½cupchopped seeded tomato
2tablespoonsfresh lemon juice
Preheat broiler to 550 degrees Fahrenheit.
Heat a large cast iron or nonstick skillet over medium-high heat. Add lamb and cook 5 minutes or until browned, breaking up large pieces with the back of a wooden spoon. Remove lamb from skillet.
Add oil to the skillet and swirl to coat. Add onions and sauté until soft, about 5 minutes. Stir in garlic, cumin, oregano, cinnamon, salt, and red pepper flakes; sauté 1 minute. Stir in water and tomato. Bring the mixture to a simmer. Cook 5 minutes or until tomatoes begin to soften. Stir in cooked lamb. Cover, reduce heat and simmer 5 more minutes. Stir in the lemon juice.
Place pita rounds on a baking sheet. Broil 1 minute on each side or until crisp. Spread 3 tablespoons hummus on each round. Top each serving with ¼ of the lamb mixture. Sprinkle with cilantro and nuts.
~ Free Tip ~
Substitute lamb with ground beef or turkey.
Use mint instead of cilantro.
Assemble on 4-inch pitas, cut in half or wedges and serve as small bites at your next gathering.