Layered Hummus with Spiced Ground Beef and Fresh Veggies

Recipe Ingredients

For the Hummus:

• Chickpeas: Use canned (drained and rinsed) or rehydrated dried chickpeas.
• Lemon juice: Brightens and lightly sweetens the hummus.
• Tahini: Sesame paste that adds creaminess and body.
• Olive oil: Extra virgin for the best flavor; add more if you prefer a thinner texture.

For the Beef:

• Ground beef: Cooked with warm spices and spooned over the hummus. Ground turkey or chicken can be substituted, or omit the meat for a vegetarian version.
• Spices: A blend of cinnamon, cumin, allspice, paprika, cloves and a pinch of cayenne gives the beef a rich Mediterranean profile.

For the Toppings:

• Vegetables: Diced tomato, cucumber and red onion are fresh and crunchy; feel free to use whatever you have on hand.
• Feta cheese: Crumbled feta adds a salty, creamy contrast—omit for a dairy-free dish.
• Herbs: Fresh parsley, mint or dill brighten the finished platter.

Ways to Modify this Beef Hummus Dip

• Cheese: Swap feta for goat cheese, mozzarella, or halloumi, or omit for dairy-free.
• Vegetables: Add celery, radish, carrot, artichokes, zucchini, pickled turnips, pickled red onions, or sumac onions for extra flavor and texture.
• Spices: Try za’atar, sumac, smoked paprika, cumin or crushed red pepper to vary the flavor.
• Herbs: Fresh mint, basil, cilantro or chives also work well.
• Beans: Replace or supplement chickpeas with black beans, white beans, or pinto beans.
• Other Additions: Roasted red peppers, sun-dried tomatoes, marinated olives, banana peppers, or pepperoncini are tasty options.

How to Make this Hummus Dip

Step 1: Make the hummus. Combine the chickpeas, lemon juice, tahini, garlic, and olive oil in a food processor. Blend for 30 seconds to 1 minute, or longer for a smoother texture. Add a bit more olive oil or water to reach your preferred consistency. Set aside.

Step 2: Prepare the beef mixture. In a large skillet, heat olive oil (or ghee) over medium-high heat. Sauté chopped onion and minced garlic until translucent. Add the ground beef and reduce to medium heat. Break the meat apart with a wooden spoon and cook until it begins to brown.

Add cinnamon, allspice, cumin, cayenne, paprika and cloves, stirring to coat the meat. Continue cooking until the beef is fully cooked through and no pink remains. Remove from heat and drain any excess fat if needed.

Step 3: Assemble the platter. Spread the hummus in an even layer on a large platter. Spoon the spiced ground beef over the hummus. Sprinkle with crumbled feta, pine nuts, chopped parsley, sliced green onion, diced tomato, diced cucumber, olives and a few reserved chickpeas. Finish with a scattering of za’atar or sumac and a drizzle of olive oil. Serve with fresh pita, pita chips or raw vegetables.

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Ground Beef Layered Hummus

By Julia Jolliff

A creamy hummus platter topped with warmly spiced ground beef and fresh Mediterranean garnishes.

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Prep: 20 minutes

Cook: 10 minutes

Total: 30 minutes

Servings: 4

Ingredients

For the Hummus:

• 1 – 16 ounce can chickpeas, drained and rinsed
• 1 lemon, juiced
• 1/3 cup tahini
• 2 cloves garlic
• 3 tablespoons extra virgin olive oil (more if desired)

For the Beef:

• 1 pound ground beef (80/20 suggested)
• 1 tablespoon extra virgin olive oil
• 1/4 sweet onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon cinnamon
• 1 teaspoon cumin
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon paprika
• 1/4 teaspoon cloves
• 1/4 teaspoon allspice

For the Toppings:

• 1/4 cup chickpeas, drained and rinsed
• 1 cup crumbled feta cheese
• 1/4 cup pine nuts, toasted
• Chopped parsley and green onion
• 1 large beefsteak tomato, diced
• 1/2 English cucumber, diced
• 1/2 cup pitted olives, halved (optional)
• 2 teaspoons za’atar or sumac

Instructions

• Combine hummus ingredients in a food processor and blend until smooth. Add a bit more olive oil or water if needed. Set aside.
• Heat oil in a large skillet over medium-high heat. Sauté onion and garlic until translucent. Add ground beef and reduce heat to medium.
• Break the beef apart and cook until browned. Stir in cinnamon, allspice, cumin, cayenne, paprika and cloves. Cook until no pink remains.
• Drain excess fat if necessary, then remove from heat.
• Spread hummus on a platter, top with the spiced beef, and garnish with feta, pine nuts, parsley, green onion, tomato, cucumber, olives and chickpeas. Sprinkle with za’atar and serve with pita or vegetables.

Notes

• Other garnish ideas: roasted red peppers, artichokes, pistachios, a dollop of Greek yogurt, sun-dried tomatoes, banana peppers, or pepperoncini.
• Fresh ground beef stores in the refrigerator 1–2 days (cooked: 3–4 days). Freeze raw for 3–4 months or cooked for 2–3 months. To thaw, refrigerate overnight or use a microwave if needed.

Nutrition

Calories: 800 kcal, Carbohydrates: 25 g, Protein: 33 g, Fat: 66 g

Nutrition information is an approximation.

Today’s recipe is sponsored by Ohio Beef Council.