Hummus with Meat
This Hummus with Meat is my version of comfort food that doesn’t weigh you down. The smooth hummus pairs perfectly with the savory, fragrant beef and a sprinkle of herbs. I love serving it with warm homemade pita for an easy dinner.
Calories:
Ingredients
Lemon Pickled Onions
- 1 red onion medium, halved and thinly sliced
- 1 lemon large, juiced, or more to taste
- ½ teaspoon kosher salt or more to taste
Spiced Beef
- 1 tablespoon avocado oil
- 1 pound ground beef 80/20
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon sumac optional
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground nutmeg
- 1 teaspoon kosher salt
Hummus & Garnishes
- 2 cups hummus
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh parsley
- 2 tablespoons fresh mint
- ⅓ cup pine nuts toasted
Instructions
- Add the sliced red onion, lemon juice, and salt to a small bowl. Using your hands, gently squeeze and massage the onions to help soften them and release their juices. Let the onions sit at room temperature while preparing the beef.
- Heat the avocado oil in a skillet over medium-high heat until shimmering. Add the ground beef and cook undisturbed for a few minutes until the sizzling slows down.
- Break up the beef using the back of a wooden spoon. Add the garlic powder, cumin, oregano, smoked paprika, sumac, cinnamon, cardamom, nutmeg, and salt. Stir well to coat the meat evenly with the spices.
- Continue cooking until the beef is browned, glossy, and any excess liquid has evaporated. If needed, blot excess grease with a paper towel.
- Toast the pine nuts in a small pan until golden. They can be mixed into the beef or used as a garnish.
- To assemble, spread the hummus onto a serving platter or individual plates, smoothing it with the back of a spoon. Spoon the warm spiced beef over the hummus and top with the lemon pickled onions.
- Finish with toasted pine nuts, fresh parsley, fresh mint, and a drizzle of olive oil before serving.
Serve with warm pita, naan, rice bowls, wraps, or alongside my Greek salad if desired.
Notes
- Toast the bread until it’s lightly golden so it stays crisp but still soft enough to bite into easily.
- Pat the sun-dried tomatoes dry before chopping to keep the filling from getting greasy.
- Use freshly cooked bacon for the best crunch and flavor.
- Slice the red onion thin so it adds flavor without overpowering the other ingredients.
- Chop the filling finely so every bite has a balanced mix of meat, cheese, and veggies.
- Chill the chopped filling for about 10 minutes before assembling to let the flavors blend.
- Wrap the sandwich in parchment paper before slicing for a neat, deli-style presentation.
- Make the grinder dressing ahead of time to save prep time and deepen the flavor.
- Keep the bread and chopped filling separate if prepping in advance to prevent sogginess.
- Add the extra dressing right before serving for the freshest taste and texture.