Stories / Beard House, Recipes

Alon Shaya's Hummus with Lamb Ragù and Harissa

Maggie Borden

July 07, 2016


Take a stroll through your average neighborhood supermarket these days and it can seem like hummus heaven. If you’ve got a hankering for a bean-based blend, you’ve got plenty of options, from classic to lentil to edamame. But we all know the truth—store-bought’s got nothing on homemade, especially when it comes to everyone’s favorite chickpea spread. Don’t believe us? Give JBF Award winner Alon Shaya’s recipe a try. Shaya, whose eponymous New Orleans restaurant recently nabbed the 2016 James Beard Award for Best New Restaurant, draws hummus heads in droves for his creative riffs, including this lamb lovers' rendition. Featuring a lusciously smooth chickpea base, and topped with a decadent duck fat–laced ragù spiked with harissa, this spread is deserving of far more than relegation as a hors d’oeuvre. Make this the centerpiece of your next dinner party and you’ll never put hummus on your grocery list again. Get the recipe.

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Maggie Borden is associate editor at the James Beard Foundation. Find her on Instagram and Twitter.