Hummus with Ground Beef

4.97 from 163 votes

This Hummus with Ground Beef recipe is a simple, authentic and popular Middle Eastern meal - easy to make with your favorite hummus, beef and pine nuts!

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If you are looking to take your hummus to the next level and beef it up (literally beef it up!) you should try this Hummus with Ground Beef recipe that is a popular Lebanese dish. I use my tried and true hummus recipe, and top it with cooked pine nuts and ground beef. Then I serve it with pita bread or homemade pita chips for a delicious appetizer or meal!

top down shot of hummus with ground beef on a plate
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How do you make hummus with ground beef?

Start by frying the pine nuts with the olive oil. You want them to be golden in color and aromatic.

Frying pan with fried pine nuts

Next brown the ground beef seasoned with 7 Spice, salt and pepper. You can substitute the 7 Spice for cinnamon or All Spice. If you’d like you can also add finely chopped onions to the ground beef mixture, which is called hashweh in Arabic (translates to stuffing).

Frying pan with ground beef cooked

Next prepare your hummus and spread out into a very shallow bowl. You can use store bought hummus or try my easy hummus recipe for the smoothest creamiest hummus!

Plate of hummus on its own before adding anything on top

And then you’re ready to assemble the recipe. Add the warmed Lebanese style ground beef on top of the hummus, top it with the pine nuts and feel free to garnish with some parsley and tomatoes, if you’d like.

Tips to make hummus with ground beef

  1. Use canned or dried chickpeas for this recipe. I like to use canned, but you can also use dried if that’s what you have. To use dried chickpeas before blending, check out my How to cook chickpeas post.
  2. Add ice cubes to the blender. This sounds a bit crazy, but it totally works! It gives it a freshly churned ice cream-like texture to the hummus. I would recommend adding at the step with the tahini, lemon and garlic, especially if the hummus is looking grainy.
  3. Peel the chickpeas before blending them. I found that peeling the chickpeas, although a little tedious, can create such a difference in the texture of the hummus.
  4. Serve the hummus with ground beef warm. There’s no need to warm up the hummus, but make sure to have the beef and pine nuts warm before adding to the hummus and it brings down the temperature of the hummus and makes it extra delicious!

Frequently asked questions

Can you freeze hummus?

Hummus freezes really well, I always make a big batch! Don’t freeze the hummus with the ground beef topping though. Transfer the hummus to an air tight container and it will keep well for up to 3 months. Thaw it in the fridge before serving and adding the toppings.

Can you make it ahead of time?

Homemade hummus will keep for about a week covered in the fridge. You can make the seasoned ground beef ahead of time and store it separately for 3 to 4 days. You can then combine everything to serve.

Chip being dipped into Hummus with Ground Beef

This fun twist on authentic hummus is one of my favorite Lebanese recipes that takes something we all love so much and turns it into a full satisfying meal complete with the pita.

More Middle Eastern dips:

If you’ve tried this healthy-ish feel good Hummus with Ground Beef recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

This Hummus with Ground Beef was originally published on October 5, 2017. I’m updating the recipe with newer photos. Here’s the original photo!

 Hummus with Ground Beef in a white bowl

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Hummus with Ground Beef

This Hummus with Ground Beef recipe is a simple, authentic and popular Middle Eastern meal – easy to make with your favorite hummus, beef and pine nuts!
5 from 163 votes
Servings 6 Servings
Course Appetizer
Calories 216
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
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For the Hummus

  • 1 15 oz can chickpeas
  • 3 tablespoons lemon juice
  • 2 tablespoons tahini
  • 1-2 garlic cloves
  • ½ teaspoon salt

For the Ground Beef & Toasted Pine Nuts


For the Hummus

  • Place chickpeas in a bowl of water and rub them together to peel the skin (optional step, but helps create a creamy texture).
  • Drain the garbanzo beans and transfer them to a food processor. Blend them alone until they become powder-like, scraping down the sides as needed.
  • Add the lemon juice, tahini, garlic cloves and salt and 2-3 ice cubes, and blend for about 5 minutes until smooth. Taste and adjust as needed by adding more lemon juice or salt.
  • Spoon the hummus onto a plate or bowl, and spread the hummus with the back of a spoon to create swirls.

For the Ground Beef & Pine Nuts

  • In a medium size pan over medium heat, heat ½ tablespoon olive oil. Add the pine nuts and toast until golden brown; set aside.
  • Heat the remaining olive oil in the same skillet. Add the ground beef, season with 7 Spice, salt and pepper and cook until browned, about 5-7 minutes.


  • Transfer the ground beef over the hummus on the bowl. Top with the toasted pine nuts. Garnish with fresh parsley and drizzle olive oil around the platter. Serve at room temperature or warmed with pita bread or pita chips.


Storage: Store any leftovers in an airtight container. They will last about one week in the fridge.
Sourcing: You can find the tahini at Middle Eastern markets, natural-food stores or even in large supermarkets, often located with other Middle Eastern ingredients.
Substitutes: For best results, follow the recipe as is. However if you are allergic to tahini, I would recommend using olive oil in its place. If you have other questions about any substitutions, please feel free to ask.
Equipment: I use the Cuisinart 14 Cup Food Processor (affiliate link) to make the hummus. It is super efficient and blends at an incredible speed to create a smooth and creamy consistency.


Serving: 1g, Calories: 216kcal, Carbohydrates: 13g, Protein: 13g, Fat: 13g, Saturated Fat: 2g, Cholesterol: 23mg, Sodium: 630mg, Potassium: 307mg, Fiber: 4g, Sugar: 1g, Vitamin A: 110IU, Vitamin C: 3mg, Calcium: 37mg, Iron: 2mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Course: Appetizer
4.97 from 163 votes (141 ratings without comment)

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Recipe Rating


  1. Sam smith says:

    Super heavy on the raw garlic. I did half the garlic and it was still too much

    1. Yumna J. says:

      So sorry to hear you didn’t like the recipe, Sam. You can leave the garlic out if you decide to make the hummus again.

  2. Shay says:

    Was so good! A classmate from Palestine brought in a similar dish the day before and I knew I had to make it. This recipe is 100. Made it for guests who had a cinnamon allergy and we live in a country where nutmeg is inaccessible so I only used cloves but it was still so great. None was left between 4 people! Thank you for the great dish!

    1. Yumna J. says:

      So happy to hear that everyone loved it, thank you so much for making it and sharing it!

  3. Susan Frank says:

    This recipe is awesome!!! My hummus is like silk I just wish there was an easier way to get the outer skin off the chick peas .

    1. Yumna J. says:

      Thank you so much, Susan! Happy to hear that you enjoyed the hummus. Did you soak your chickpeas in warm water and baking soda before peeling? It is a tedious process, I agree, but the baking soda does help loosen the skins.

  4. Odele says:

    I made the hummus and beef recipe tonight. This is by far better than restaurant food. It was outstanding !

    1. Yumna Jawad says:

      I’m so glad to hear it!

  5. Haneen Khanfar says:

    what is the 7 spice seasoning?

  6. Hank says:

    It seems like the dish would be more traditionally made with ground lamb instead of beef, but good either way.

    1. Yumna Jawad says:

      It is actually made with beef, but I imagine a lamb one would be good too!

  7. Linda says:

    This came out so good. Thank you!

    1. Yumna J. says:

      Yay!! You’re so welcome!

  8. Leah says:

    This looks great! is 7 spice same as Baharat?

    1. Yumna Jawad says:

      Thank you! Yup, that’s the same 🙂

    2. Clo says:

      Hi the recipe looks delicious. What is 7 spice? Do you have recipe for it or do I get from a Moddle Eastern market? You say cinnamon/allspice is that 1 teaspoon each or 1/2 tsp each OR you can use either one? I have allspice and cinnamon if you prefer one over the other. Appreciate you posting some many great recipes.

      1. Yumna J. says:

        Thank you! Here is my recipe to 7 Spice:
        If you were to substitute the 7 Spice for cinnamon or All Spice, you can use 1/2 tsp of each. You can also stick to 1 tsp of either spice. It is really up to you and your preferences!

  9. Bron says:

    We absolutely love your recipes
    the toum, beef and hummus and more, favourites in our house!
    Thank you

    1. Yumna Jawad says:

      So happy to hear that!! Thank you!!

  10. T says:

    Would ground turkey or chicken work in this recipe?

    1. Yumna Jawad says:

      Yes, absolutely!

  11. Amy says:

    Adding ice cubes, peeling the hummus, together with just the right amount of ingredients gave me the best hummus ever. I did enjoy it with ground beef and pine nuts. Thanks

  12. Liz says:

    This recipe was easy to follow and really delicious! The ground beef over the hummus was superb! I added some olives, jalapeño peppers and cherry tomatoes on top and mg husband loved it! Will definitely try this again!

    1. Yumna Jawad says:

      Love how you changed it up with the peppers and cherry tomatoes! So glad you liked it!

  13. Audrea says:

    Which Tahini do you use? Thank you in advance!

    1. Yumna Jawad says:

      Ziyad brand 🙂

  14. Barbara says:

    Hello, I was wondering do you have some good recipe for Lebanese style pita bread, I could not find it on the blog. Thank you.

    1. Yumna Jawad says:

      Hi Barbara – I actually don’t have a recipe for that yet, but it’s definitely something I want to add to the blog soon. Thanks so much for asking about it!

  15. Fahmeida says:

    Thank you for a quick reply ……will try a small batch of this

  16. Fahmeida says:

    Thank you all these delicious recipes……can we have the actual amounts of the “7” spice please or have you posted this somewhere already ?
    Thank you

    1. Yumna Jawad says:

      This is the official recipe if you want to make your own.
      5 tablespoons ground allspice
      3 1/2 tablespoons pepper
      3 1/2 tablespoons ground cinnamon
      5 tablespoons ground cloves
      4 tablespoons grated nutmeg
      4 tablespoons ground fenugreek
      4 tablespoons ground ginger

  17. Karen says:

    Do you drain the chickpeas before using or include the liquid?

    1. Yumna Jawad says:

      I drain the liquid before using.

  18. Sonya Nelson says:

    What is the 7 spice blend please? Thanks!

    1. Yumna Jawad says:

      It’s a combination of black pepper, paprika, cumin, coriander, cloves, nutmeg, cinnamon and cardamom.

  19. Tal Liebrecht says:

    Great recipe. I always prefer this version despite spending lots of time in Israel where medicore hummus is served with that blasted Cumin unless you go to the Arab areas in Jaffo, Akko, and in particular Abu-Ghosh which is a town just on the road to Jerusalem where its like a Las Vegas of Hummus. hummus places everywhere. Some better than others but all supremely superior to anything you’d get from even Jaffa’s best Hummus.

    Question, Lebanese vs Palestinian hummus. I know Lebanese is obviously much more creamier as a result of more tahini being used. Is there like an accepted minimum/ maximum of tahini that shall not be crossed when preparing traditional Lebanese hummus?

    1. Yumna Jawad says:

      Hi there, thanks so much for the feedback and sharing your experience with me. I’m definitely partial to Lebanese hummus so I get where you’re coming from haha! And as for the tahini amount, I think it comes down to personal preference and you definitely don’t want it to overcome the taste the actual chickpeas. I hope that helps!

  20. Sara A says:

    Hi! how long does this hummus recipe last in the fridge? 🙂

    1. Yumna Jawad says:

      Hi there! It will last 3-5 days in the fridge. Enjoy!

  21. Ndubuisi lucky chidi says:

    l loved this…such a delicious recipe

    1. Yumna Jawad says:

      Awww…thank you!

  22. Muna Chehab says:

    I followed this recipe exactly but omitted the meat and it was perfect!! Next time I’ll try it with it!

    1. Yumna Jawad says:

      That’s awesome! Yeah, it’s so amazing with the ground beef and pine nuts too!

  23. Mark Lee Hunter says:

    I’ve often eaten this plate in Jordan, and am glad I found your recipe. Made a terrific Saturday night dinner for me and my wife. Had to substitute walnut and pistache for the pine nuts, what we had in the house. And celery leaves for the parsley. Still tasted fine. Thanks!

    1. Yumna Jawad says:

      So glad to hear that you enjoyed the recipe! Thanks for sharing the feedback 🙂

  24. Howard says:

    Hummus + ground beef = pure satisfaction! So happy I tried this recipe

  25. AJ says:

    Can’t wait to try it looks delicious

    1. Yumna Jawad says:

      Thank you!!

  26. Zaina says:

    This is the best hummus recipe out there! I’m Lebanese and I can say this tastes a lot like my grandmas hummus! And I love the ground beef with it, so yum! Thank you ????????

    1. Yumna says:

      Thank you so much! So glad you enjoyed it…sa7tain!! 🙂