2 tablespoons extra virgin olive oil (divided use)
1/4 cup tomato paste
2 cloves garlic (minced)
1 1/4 teaspoon kosher salt
1 teaspoon ground cumin
1 teaspoon ground paprika
3/4 teaspoon ground cinnamon
1/4 teaspoon ground pepper
3/4 pound ground lamb
1 cup hummus
1/2 cup plain Greek yogurt
2 teaspoons fresh lemon juice
1/4 cup mint leaves (finely chopped)
Directions
Preheat oven to 350°F. Brush pitas with 1 tablespoon oil and place on parchment-lined baking sheet.
In a large bowl, combine tomato paste, garlic, salt, cumin, paprika, cinnamon, and pepper. Add lamb and blend with spices, being careful not to overmix. (Lamb can be prepared up to a day ahead; cover and chill until ready to cook.)
Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon olive oil. Add seasoned lamb and cook 5 to 7 minutes or until cooked through. Use a wooden spoon to stir and crumble into small, bite-sized pieces. Remove skillet from heat and set aside.
Bake oiled pitas until toasty, about 7 to 8 minutes. Leave pitas whole or cut into wedges.
Spread hummus on pitas. Top with a spoonful of lamb mixture, a dollop of Greek yogurt, a drizzle of lemon juice, and a sprinkle of chopped mint.
