Spiced Lamb and Hummus Bowls

Instructions

1. 1

   Toast pine nuts in a dry skillet 2-3 minutes until golden; set aside.

2. 2

   Heat oil in the same skillet over medium-high. Cook diced onion 4 minutes, then add lamb and brown 6-7 minutes. Spoon off excess fat.

3. 3

   Stir in garlic, cumin, cinnamon, 3/4 tsp salt and pepper and cook 1 minute.

4. 4

   Spread hummus in shallow bowls and spoon the hot lamb over it.

5. 5

   Top with pine nuts, diced cucumber, halved tomatoes and parsley. Serve with warm pita for scooping.