Lebanese
Hummus with Spiced Meat (Hummus bil Lahme)
A luxurious elevation of classic hummus, topped with savory spiced meat (lamb or beef) and toasted pine nuts.
Watch it madeFsareini · 2:40
Ingredients
- Cooked chickpeas2 cups
- Tahini paste1/2 cup
- Lemon juice1/3 cup
- Lamb or Beef (diced small)200g
- Pine nuts2 tbsp
- Ghee or butter1 tbsp
- Seven spices1/2 tsp
Method
- In a food processor, blend chickpeas, tahini, garlic, lemon juice, and ice water until ultra-smooth and creamy.
- Spread the hummus on a serving platter, using a spoon to create a well in the center.
- In a skillet, fry the pine nuts in ghee or butter until golden, then remove.
- In the same pan, cook the diced lamb or beef with salt and 7-spice until browned and crispy.
- Pour the hot meat and fat directly into the well of the hummus and top with the pine nuts and parsley.
Common questions
Can I substitute beef for lamb in hummus bil lahme, or use another meat entirely?
Yes. Beef works well, especially ground chuck or finely diced sirloin. Lamb gives a more traditional flavor, but you can also use turkey or chicken in a pinch. Keep the meat well-seasoned so the topping stays bold.
How far ahead can I make the hummus and meat topping?
You can make the hummus 1 to 2 days ahead and refrigerate it tightly covered. Cook the meat and pine nuts shortly before serving for the best texture, but they can be reheated gently if needed.
What are the most common mistakes when making hummus with spiced meat?
The biggest mistakes are gritty hummus, underseasoned meat, and soggy pine nuts. Blend the chickpeas long enough with ice water, brown the meat deeply, and fry the nuts separately until just golden, not dark.
How should I store leftovers, and can I freeze them?
Store the hummus and meat separately in airtight containers in the refrigerator for up to 3 days. Hummus freezes fairly well for about 1 month, but the meat and pine nuts are best fresh. Reheat meat gently before serving.
What is the best way to serve hummus bil lahme?
Serve it warm or at room temperature on a shallow platter with pita bread, pickles, and a simple salad. Spread the hummus first, then add the hot meat, pine nuts, and a little extra olive oil or parsley.