Weeknight Hummus Plate

• portions: 4 servings
• temps total: 55 minutes

Ingrédients

2 large sweet potatoes, peeled & cubed

30 brussels sprouts, halved

Sprinkle Za’atar spice mix

Large pinch of Salt

Big glug Olive Oil

454 g (1 lb) ground lamb

5 g salt

3 cloves garlic, grated

1/2 tbsp Ground Cumin

1 tsp Smoked Paprika

1 tsp Oregano

1 tsp Onion powder

1/2 tsp Cayenne pepper

Harissa Paste

Spritz of lemon juice (after cooking)

Hummus (Easiest Weeknight Hummus)

Cherry tomatoes, sliced & salted

Sliced cucumber

Pickled onions

Feta cheese

Dollop plain yogurt

Fresh dill, parsley, mint, or cilantro

Lemon slice

Instructions

Preheat the oven to 450 F (232 C).

Peel and cube the sweet potatoes and cut the brussels sprouts in half. Toss onto a sheet tray.

Add a large pinch of salt, a sprinkle of the Za’atar spice mix, and a big glug of olive oil over the top. Mix together until well combined and the oil coats the vegetables.

Add the tray to the oven and roast for about 45 minutes. Flip them once or twice every 15-20 mins until nicely browned and the vegetables have slightly crisp edges.

Add the ground lamb to a large mixing bowl. Add the salt, grate in the garlic, sprinkle in the cumin, paprika, oregano, cayenne powder, onion powder, and a squirt of harissa paste. Mix the meat together with your hands until evenly dispersed.

Set a pan over medium-high heat. Once hot, add the lamb and let the whole clump brown on the bottom for 1-2 minutes.

Once the meat is browned, bash it up with a potato masher into fine pebbles. Let cook until the fat fully renders and the meat pebbles are deeply browned and crisp. Transfer to a paper towel over a plate to soak up the extra fat. Spritz some lemon juice over the top. Serve right away with hummus or store in the fridge until ready to use.