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Pita Chip Nachos with Spiced Lamb, Feta, & Hummus Slaw

I came up with this on a whim, and I completely miscommunicated my intentions to Erin. I think she expected a lamb shank with a sublet humus dressing, but instead she essentially got pita chip nachos. Now, I would consider her lucky because who doesn’t want to be eating pita chip nachos?

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Our weekly trip to the farmer’s market significantly aided this dish, as we got wonderful eggplant humus (correct me if I’m wrong, but isn’t that baba ghanoush?). We also scored stunningly delicious pita chips from a vendor there that I will be frequenting probably weekly.

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I can’t tell you exactly where the inspiration for this came from, but let it be known that it is extraordinarily delicious, although not in the slightest nutritious.

I wanted to get a real smoky, spicy flavor coming from the lamb, so follow the general idea from the spice list below but feel free to go crazy and throw in whatever you think is best (honestly, that’s what I did). The humus slaw turned out to be a real stunner. For some odd reason, I’m really attracted to menu items that contain the word slaw, even though I’m not a huge fan of traditional coleslaw. Unique slaws for some reason appeal to me.

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I chopped up some red cabbage as the base of the slaw and tried a quick taste. Way to potent and powerful! Into the pan it went with some olive oil and thyme. And after a few minutes, that sharp punch of cabbage was cooked right out of it, and we had a wonderful mellow, tasty cabbage that could be deliciously combine with eggplant humus. It surprised me the most of this dish. I could not stop dipping my pita chips in it!

Pita Chip Nachos with Spiced Lamb, Feta, & Hummus Slaw

serves 2-3

  • 1 pound ground lamb
  • 2 teaspoons ground ginger
  • 2 tablespoons smoked paprika
  • 2 tablespoons ground cumin
  • 2 tablespoons oregano
  • 1 teaspoon red chili flakes
  • sea salt
  • fresh ground pepper
  • 1 tablespoon canola oil
  • 1/4 head of red cabbage, chopped
  • 1 tablespoon olive oil
  • thyme, small bunch
  • 8 ounces hummus (we used eggplant hummus)
  • 8 ounces feta, crumbled
  • pita chips
  • 1 bunch flat-leaf parsley
  1. Mix ground lamb with spices, salt, and pepper.
  2. In a medium sauce pan, heat canola oil on medium heat and cook the lamb.
  3. In a small sauce pan, heat olive oil on medium heat. Add cabbage, thyme, salt, pepper, and stir.
  4. After 5-6 minutes, remove cabbage from heat and mix in hummus.
  5. Place a layer of pita chips on a large plate. Spread ground lamb over chips, followed by crumbled feta, and place a large dollop of the hummus slaw in the middle. Garnish with parsley.

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