Spiced Crispy Lamb With Eggplant, Squash, And Hummus | GF/DF/SF | Umami

Ingredients

• 2 pounds ground lamb
• 1½ teaspoons apple cider vinegar
• 1 tablespoon Tagine Seasoning
• Fine sea salt and freshly ground black pepper
• 2 tablespoons ghee or extra-virgin olive oil
• 2 Japanese eggplants, cubed
• 2 zucchini, cubed
• ½ small red onion, halved and thinly sliced into half-moons
• 1 red bell pepper, seeded and thinly sliced
• 4 cloves garlic, chopped
• Juice of 1 lemon
• 1 cup hummus
• ¼ cup toasted pine nuts
• Fresh mint leaves, for topping 1 tablespoon extra-virgin olive oil