Hummus with Ground Beef

Blue plate with hummus, ground beef, pine nuts, parsley and tomatoes, with side of fried pita chips

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!

Course Appetizer

Cuisine Mediterranean

Prep Time 10

Cook Time 10

Total Time 20

Servings Servings

Calories 216kcal

Author Yumna Jawad

Equipment

Ingredients

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

3 tablespoons pine nuts
1 ½ tablespoons extra virgin olive oil divided
½ pound lean ground beef
1 teaspoon 7 spice or cinnamon/All Spice
½ teaspoon salt
¼ teaspoon black pepper
fresh parsley for serving
Olive oil for serving

Instructions

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 1/2 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.

Assembly

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.

Video

Notes

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.

Nutrition