This hummus with meat, also known as hummus ma lahma, is like eating beef kebabs with hummus. Spiced ground beef with pine nuts over hummus served along with pita, tahini, and salad.
Table of Content
Hummus ma lahma is Arabic. The word 'lahmeh' meaning meat ? and bil meaning with. There, we learned a little bit of Arabic today.
I always thought hummus was a vegetarian recipe until I started traveling to the Middle East. Oh, the many ways hummus is dressed up in this side of the world will have you eating hummus every day and never complain. One of my favorites is hummus with kebabs, topped with tahini and wrapped in laffa bread.
About this recipe
- Chickpeas are high in protein and served alongside a salad, pita, and tahini - an absolute full meal!!
- The best thing about this recipe is that it uses standard hummus ingredients that you probably already have in your pantry.
- There are two components to this recipe, and both can be made ahead of time until ready to serve.
- Ground Beef - This is similar to kebab. It's lightly spiced with pine nuts and fresh herbs. You can keep it in the fridge for up to 3 days.
- Hummus - I have two hummus recipes. Below I am using my authentic hummus made with olive oil and tahini. You can also use the healthy hummus made with yogurt.
Ingredients and substitutes
- Ground beef - I like to use lean ground beef that's not too oily.
- Pine nuts - Very commonly used in Middle-Eastern cooking. And yet, you can certainly omit it.
- Spices - Very similar to what we use in kebabs. Most of these are easily available in most supermarkets these days.
- Chickpeas - The quickest way to make hummus is of course to use the canned hummus. But, traditionally hummus is made with rehydrated dry chickpeas soaked overnight and boiled until soft.
- Tahini - Also known as tahina in Arabic, is made from ground sesame seeds. A very common ingredient in Middle Eastern dishes, and served on its own as a spread.
- Garlic - Raw garlic in small quantity is subtle in flavor. So, no, this does not taste garlicky.
- Lemon juice - While I have given you the amount needed for this recipe, it is a personal taste. You can add less or more to suit your preference.
- Olive oil - This has got to be a good quality olive oil that you enjoy eating. I like to use cold-press olive oil for the best flavor. If you don't have good quality olive oil, you can also make my creamy homemade hummus using Greek yogurt.
Step by step instructions
Ground beef
- Heat oil in a skillet over medium heat. Sauté the onions and garlic until the onions are translucent.
- Add the ground beef and sauté until the beef is no longer pink making sure to break the meat apart so we don't have any big lumps.
Pro tip - keep the heat on medium-high so excess moisture will evaporate from the ground beef. - Then, add the spices (ground ginger, cumin, paprika). Season with salt and pepper. Add the chopped parsley and lemon juice.
- Cook until all the water has evaporated. Taste and adjust seasoning. Remove from heat and keep warm.
Hummus
- Drain the can of chickpeas and reserve some liquid to use in the hummus.
Pro tip - you must use cooked chickpeas for this recipe. If you don't have canned follow the other method for making hummus from scratch below. - In a food processor add garlic, chickpeas, lemon juice, salt, and pepper. Pulse for 30 seconds to a minute.
Pro tip - Add ¼ cup of the reserved liquid from the chickpeas if necessary to blend smooth. BUT do not add too much liquid just yet as we still need to add the oil and tahini. - Next, add the tahini and olive oil. Blend for two full minutes. If necessary add a tablespoon or more of the reserved chickpea liquid.
Pro tip - the olive oil emulsifies making the hummus light and creamy similar to whipping mayonnaise. - Taste and adjust seasoning. Add more salt, pepper, or lemon juice as necessary.
Serving hummus
- You can make one large platter or a few individual servings as I have done in the video.
- In a shallow plate, put a spoonful of hummus. Use the back of the spoon to spread the hummus on the plate and create a swirl.
- Spoon the ground beef carefully leaving some space in the center for the tahini or olive oil. Add some tahini sauce in the center and drizzle some olive oil on top.
- Garnish with fresh chopped parsley.
- Enjoy!
Delicious sides with hummus
- Baba ganoush or Lebanese eggplant salad
- Avocado salad, beet salad, or chickpea salad
- Shawarma chicken, Ground beef kebabs,
Frequently asked questions
How long will this hummus keep?
Homemade hummus will keep in the fridge for up to 5 days. It is best to store it well wrapped making sure the cling wrap touches the surface to prevent a skin. The ground beef will keep in the fridge for 3 to 4 days.
How do you eat ground beef with hummus?
Hummus is great with pita bread or laffa.
Can I add more flavor to this hummus?
The ground beef is spiced with garlic, ginger, cumin, and paprika. You can add more of these if you want. You can also add some hot paprika as well.
Can I add veggies to the ground beef with hummus?
Yes, you can saute some mushrooms with the ground beef, spice it up a bit more and make sure all the moisture is dried out so it won't be too soggy over the hummus.
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Printable Recipe
Hummus with Meat
Print Pin Rate Share by Email Share on FB Save Grow Difficulty: Easy
Calories: 292kcal
Adjust Servings Here: 8 servings
Description
This hummus with meat called hummus ma lahma is like eating beef kebabs with hummus. Spiced ground beef with pine nuts over hummus served along with pita, tahini, and salad.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Meat - Ground beef
- 1 lb (450 g) Ground beef (lean)
- 1 tablespoon Olive oil
- ½ cup Chopped onions
- 1 small Garlic (sliced)
- 1 teaspoon Ground ginger
- 1 teaspoon Ground Cumin
- 1 teaspoon Smoked Paprika (hot or sweet)
- ½ cup Chopped parsley
- 2 tablespoon Lemon juice
- ½ teaspoon Salt
- ½ teaspoon Pepper
Authentic hummus
- 1½ cups (246 g) Chickpeas ((1 x 15 oz can))
- ¼ cup (¼ cup) Reserved liquid from the chickpeas
- 3 tablespoon Tahini paste
- 1 clove Garlic (minced)
- 2 tablespoon Lemon juice
- ½ teaspoon Salt
- ¼ teaspoon White pepper
- 4 tablespoon (0.25 cups) Olive oil
For Garnish (optional)
- ¼ cup Tahini sauce ((optional))
- 1 tbsp Olive oil ((optional))
- 1 tablespoon Chopped parsley
Instructions
Ground beef
- Heat oil in a skillet over medium heat. Sauté the onions and garlic until the onions are translucent.
- Add the ground beef and sauté until the beef is no longer pink making sure to break the meat apart so we don't have any big lumps. Pro tip - keep the heat on medium-high so exces moisture will evaporate from the ground beef.
- Then, add the spices (ground ginger, cumin, paprika). Season with salt and pepper. Add the chopped parsley and lemon juice.
- Cook until all the water has evaported. Taste and adjust seasoning. Remove from heat and keep warm.
Hummus
- Drain the can of chickpeas and reserve some liquid to use in the hummus. Pro tip - you must use cooked chickpeas for this recipe. If you don't have canned follow the other method for making hummus from scratch below.
- In a food processor add garlic, chickpeas, lemon juice, salt, and pepper. Pulse for 30 seconds to a minute.Pro tip - Add ¼ cup of the reserved liquid from the chickpeas if necessary to blend smooth. BUT do not add too much liquid just yet as we still need to add the oil and tahini.
- Next, add the tahini and olive oil. Blend for two full minutes. If necessary add a tablespoon or more of the reserved chickpea liquid.Pro tip - the olive oil emulsifies making the hummus light and creamy similar to whipping mayonnaise.
- Taste and adjust seasoning. Add more salt, pepper or lemon juice as necessary.
Serving hummus
- You can make one large platter or a few individual servings as I have done in the video.
- In a shallow plate, put a spoonful of hummus. Use the back of the spoon to spread the hummus in the plate and create a swirl.
- Spoon the ground beef carefully leaving some space in the center for the tahini or olive oil. Add some tahini sauce in the center and drizzle some olive oil on top.
- Garnish with fresh chopped parley.
- Enjoy!
Recipe Notes & Tips
- Use lean ground beef with no less than 10% fat otherwise, the meat will be too dry.
- Make sure to evaporate all the excess moisture from the meat otherwise there will be too much meat juice on the hummus.
- This meat is lightly spiced, you can add more spice but do not overdo it. When combined with hummus the light spice works better.
- The trick to making creamy hummus is to ensure the chickpeas are well cooked. they should be soft otherwise they blend into a grainy mixture. Some canned chickpeas are best skinned to prevent the grainy texture.
- Whether you use canned or home-cooked chickpeas make sure to drain them well otherwise it won't blend to a smooth paste. Once it is a paste consistency you can add liquids to lighten the hummus.
- Garlic is a wonderful addition to hummus but too much can overpower the flavor so be careful.
Nutrition Information
Calories: 292- kcalCarbohydrates: 14- gProtein: 15- gFat: 20- gSaturated Fat: 6- gCholesterol: 40- mgSodium: 432- mgPotassium: 348- mgFiber: 4- gSugar: 2- gVitamin A: 505- IUVitamin C: 10- mgCalcium: 56- mgIron: 3- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Haneen Khanfar
it is Palestinian ??