Description
This Hummus with Meat recipe combines creamy, rich hummus with spiced ground beef and tangy lemon-pickled onions for a flavorful Middle Eastern-inspired dish. The warm, aromatic beef topping infused with cumin, smoked paprika, and other spices pairs perfectly with the smooth hummus and bright herbs, making it an ideal appetizer or light meal to share.
Ingredients
For the Lemon Pickled Onions
- 1 medium red onion, halved and thinly sliced
- 1 large lemon, juiced (or more to taste)
- ½ teaspoon kosher salt (or more to taste)
For the Spiced Ground 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
- 1 teaspoon kosher salt
For Assembly and Garnish
- 2 cups hummus
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
- ⅓ cup pine nuts, toasted
Instructions
- Prepare the Lemon Pickled Onions: In a small bowl, combine the thinly sliced red onion with fresh lemon juice and kosher salt. Gently squeeze and massage the onions with your hands to soften them and release their juices. Let this mixture sit at room temperature while you prepare the beef, allowing the flavors to develop.
- Heat the Oil and Brown the Beef: Warm the avocado oil in a skillet over medium-high heat until shimmering. Add the ground beef without stirring and let it cook undisturbed for a few minutes, allowing it to brown evenly and for the sizzling to slow.
- Season the Beef: Break up the beef using the back of a wooden spoon. Add garlic powder, ground cumin, dried oregano, smoked paprika, sumac (if using), ground cinnamon, ground cardamom, and kosher salt. Stir thoroughly to coat the meat evenly with the spices, distributing flavors uniformly.
- Finish Cooking the Beef: Continue cooking the beef, stirring occasionally, until it is fully browned, glossy, and any excess liquid has evaporated. If there is excess grease, carefully blot with a paper towel to avoid greasiness in the final dish.
- Toast the Pine Nuts: In a small pan over medium heat, toast the pine nuts until golden and fragrant. Be sure to stir frequently to prevent burning. Set aside; these can be mixed into the beef or reserved as a garnish.
- Assemble the Dish: Spread hummus evenly onto a large serving platter or individual plates, smoothing it with the back of a spoon to create an inviting base. Spoon the warm, spiced ground beef evenly over the hummus.
- Add Toppings and Serve: Top the beef with the lemon-pickled onions. Finish by sprinkling toasted pine nuts, chopped fresh parsley, and fresh mint over the dish. Drizzle extra virgin olive oil on top just before serving for added richness and shine.
Notes
- The lemon-pickled onions add a bright acidity that cuts through the richness of the beef and hummus; allow them to marinate for at least 10 minutes.
- Sumac is optional but adds a subtle lemony tang; it’s worth including if available.
- Use 80/20 ground beef for a balance of flavor and moisture; leaner beef may result in a drier topping.
- Serve this dish with warm pita bread or fresh vegetables for a complete meal.
- To keep the pine nuts from burning, toast over medium heat and stir constantly.
