Not-your-average-hummus recipe! This healthy appetizer has way more going on than a simple chickpea spread - it's loaded with juicy pulled lamb, fresh rosemary and pomegranate seeds.
Drizzle 2 tablespoons olive oil in bottom of a large slow cooker. Add lamb and drizzle remaining 2 tablespoons of olive oil over top.
Add garlic cloves, rosemary, oregano, mint, salt and pepper.
Cook on low for 7 hours.
Remove lamb from slow cooker and place in a large bowl, reserving the lamb’s juices in the slow cooker. Using two forks, shred the lamb until no big chunks remain.
Drizzle on just enough of the reserved juices from the slow cooker so that the lamb is nice and moist without having too much extra liquid in the bowl. Season with additional salt and pepper to taste and set aside.
To assemble, scoop hummus onto the center of a large cutting board or serving platter, swirling to create a sort of a well in the middle.
Add pulled lamb to the well in the center. Top with pomegranate arils and fresh rosemary.
Surround the hummus with sliced cucumbers, pita bread and any other vegetables you’ve decided to use and serve!