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spiced meat and pine nuts on top of hummus in a shallow bowl.

Hummus with Spiced Meat and Pine Nuts

This hummus with spiced meat and pine nuts takes classic hummus dip and elevates it into a delicious and complete meal. This recipe is perfect as an appetizer, a complete meal, or part of an authentic Lebanese breakfast or brunch. It's easy to make, packed with protein, and so filling!
5 from 5 votes
Course: Appetizer, Breakfast, Brunch, Main Course, Side Dish
Cuisine: Lebanese, Mediterranean
Keyword: hummus bil lahme, hummus with beef, hummus with lamb, hummus with meat
Servings: 4 people
Calories per serving: 356
PREP TIME 10 mins
COOK TIME 20 mins
TOTAL TIME 30 mins

INGREDIENTS
 

Hummus:

  • 1 ½ cups cooked and drained chickpeas, or one 15 oz can *see note*
  • 2 garlic cloves, peeled
  • 2 tablespoons aquafaba (chickpea broth), or water
  • 2 ice cubes
  • 6 tablespoons tahini
  • ¼ cup fresh lemon juice
  • 1 teaspoons kosher salt
  • ½ teaspoon ground cumin

Meat Topping:

  • 2 tablespoons ghee
  • 3 tablespoons pine nuts
  • 8 ounces leg of lamb, cut into half inch cubes or strips (may sub with sirloin or ribeye)
  • ½ teaspoon Lebanese seven spice
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper

Garnish:

  • Ground cumin
  • Aleppo pepper
  • Cooked chickpeas
  • Fresh chopped parsley

INSTRUCTIONS

  • Place the cooked chickpeas, aquafaba, garlic, and ice cubes in a high speed blender or food processor, and blend on high power until everything is combined and creamy.
  • Scrape the sides and add the tahini, fresh lemon juice, kosher salt, and ground cumin. Blend again on high power until the mixture becomes a pale ivory color and very creamy.
  • Spoon the hummus into a shallow bowl, spread it out with the back of a spoon, and place in the fridge while you make the meat topping if you want the hummus to firm up.
  • Place a fry pan or skillet over medium heat and add the ghee and pine nuts. Stir continuously until the pine nuts turn golden brown. Remove the pine nuts and set aside.
  • Turn the heat to medium high then add the cubed meat, Lebanese seven spice, salt, and black pepper to the same fry pan with the remaining ghee. Toss together and let it cook, undisturbed for 2 to 3 minutes until it browns on one side.
  • Stir the meat and continue cooking until the juices evaporate and the lamb is browned on all sides. Reduce the heat to low and add the toasted pine nuts back in and toss together for a minute.
  • Transfer the sizzling hot lamb and pine nuts on top of the hummus. Garnish with cumin, aleppo pepper, cooked chickpeas, and fresh parsley if desired. You may also add extra virgin olive oil on top. Serve immediately with warm pita bread.

NOTES

Chickpeas: To cook dried chickpeas, check out this guide. If using canned chickpeas, transfer them to a pot and simmer for 20 minutes or until they become very soft and tender before proceeding with the recipe.
For extra creamy hummus: Blend the chickpeas while they are still hot. Alternatively, place the cooled, overcooked chickpeas in a large bowl and cover with water. Agitate the chickpeas under water with your hands to shed the skins. Skim off the skins that float to the top with a slotted spoon, then drain the chickpeas and proceed with the recipe.

NUTRITION

Calories: 356kcal | Carbohydrates: 16g | Protein: 16g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 9g | Cholesterol: 42mg | Sodium: 1075mg | Potassium: 366mg | Fiber: 4g | Sugar: 1g | Vitamin A: 31IU | Vitamin C: 7mg | Calcium: 64mg | Iron: 3mg

Nutrition information provided is an estimate and may vary.

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