Name: Simple Home Edit’s easy spiced lamb loaded hummus
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 2 tablespoons extra-virgin olive oil, plus extra for drizzling; 1 teaspoon freshly grated garlic; 1/2 red onion finely diced; 500 g (1 lb) minced (ground) lamb or beef; 2 tablespoons tomato paste; 2 teaspoons sweet paprika, plus extra to serve; 2 teaspoons ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon sea salt flakes; 1/4 teaspoon freshly ground black pepper; Homemade hummus; 400g (14 oz) canned chickpeas; 1/2 teaspoon bi-carb soda; 2 tablespoons tahini; 1/2 teaspoon freshly grated garlic; 3 tablespoons fresh lemon juice; 1 tablespoon sea salt flakes; 2 tablespoons olive oil; 1-2 tablespoons iced water; To serve; 500 g (1 lb) good-quality hummus (store-bought or homemade, see below); 125 g (½ cup) plain Greek yoghurt (optional); 200 g (7 oz) cherry tomatoes, halved; 1/2 red onion finely diced; 2 tablespoons finely chopped fresh dill; 2 tablespoons finely chopped fresh flat-leaf parsley; 40 g (¼ cup) toasted pine nuts; 30 g (¼ cup) pomegranate seeds; Warm flatbreads to serve

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Nicole Maguire, or the Simple Home Edit as she’s known across social media, is known for her easy weeknight dinner winners. She has met with BHG TV’s Johanna Griggs to make one of the dishes from her new cookbook, a spiced lamb loaded hummus.

With a delicious homemade hummus and lots of spice for flavour, this dish will quickly become a household favourite.

Simple Weeknights by Nicole Maguire, published by Plum, RRP: $44.99, photography by Jeremy Simons. Out 27 October 2026, available for pre-order now.

Ingredients

2 tablespoons extra-virgin olive oil, plus extra for drizzling

1 teaspoon freshly grated garlic

1/2 red onion finely diced

500 g (1 lb) minced (ground) lamb or beef

2 tablespoons tomato paste

2 teaspoons sweet paprika, plus extra to serve

2 teaspoons ground cumin

1 teaspoon ground coriander

1/2 teaspoon sea salt flakes

1/4 teaspoon freshly ground black pepper

Homemade hummus

400g (14 oz) canned chickpeas

1/2 teaspoon bi-carb soda

2 tablespoons tahini

1/2 teaspoon freshly grated garlic

3 tablespoons fresh lemon juice

1 tablespoon sea salt flakes

2 tablespoons olive oil

1-2 tablespoons iced water

To serve

500 g (1 lb) good-quality hummus (store-bought or homemade, see below)

125 g (½ cup) plain Greek yoghurt (optional)

200 g (7 oz) cherry tomatoes, halved

1/2 red onion finely diced

2 tablespoons finely chopped fresh dill

2 tablespoons finely chopped fresh flat-leaf parsley

40 g (¼ cup) toasted pine nuts

30 g (¼ cup) pomegranate seeds

Warm flatbreads to serve

Method

Step 1

Heat the olive oil in a large frying pan over medium-high heat. Add the red onion and cook for 2-3 minutes until softened. Add the garlic and cook for 30 seconds. Add the minced lamb and cook, breaking it up with a wooden spoon or spatula, for 4-5 minutes or until browned and cooked through.

Step 2

Stir in the tomato paste and cook for 1 minute to deepen the flavour. Add the paprika, cumin, coriander, salt and pepper and cook for a further 30 seconds. Pour in 60ml (1/4 cup) of water and simmer for 2-3 minutes until slightly thickened and saucy.

Step 3

Spread the hummus onto a large serving plate, using the back of a spoon to create swirls. Spoon the hot spiced lamb over the top.

Step 4

Dollop with Greek yoghurt (if using) and scatter the cherry tomatoes, red onion, dill, parsley, pine nuts and pomegranate seeds over the top. Drizzle with extra-virgin olive oil and finish with an extra sprinkling of paprika.

Step 5

Serve with warm flatbreads.

Quick homemade hummus

Add canned chickpeas and bi-carb soda to a small saucepan. Cover with water by at least 2 cm. Bring to a gentle simmer, then cook, covered, on the lowest heat for 20 minutes. Drain in a fine-mesh sieve and rinse under cold water for 30 seconds. Add the cooked chickpeas to a food processor with tahini, garlic, lemon juice and sea salt flakes. Blitz for 2 minutes until smooth, scraping down the side as needed. With the motor running, drizzle in olive oil, then add ice water until pale, creamy and spoonable.