Hummus with Spiced Lamb and Pine Nuts

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By: Diana Published on May 29, 2025

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Hummus served on a green plate, topped with cooked diced meat and toasted pine nuts. With pita bread in the background.

The Hummus I Grew Up With

This is the hummus I’ve known since forever. My mom used to make it for weekend lunches and it always felt like something special. It’s still quick and easy, but adding meat and pine nuts turns it into more of a meal than a dip. Kind of like hummus leveled up.

In our house, it was always part of the mezze spread, scooped up with warm pita. We always order it when we go to a Lebanese restaurant too. Never just plain hummus. This version, with spiced lamb or beef (even ground meat works), toasted pine nuts, and a good hit of baharat, is just richer, heartier, and honestly way more exciting.

If you love hummus and you love dips, this one’s a must.

Ingredient Notes

ingredients needed to make hummus with meat, including canned chickpeas, diced meat, lemon, garlic, olive oil, tahini, pine nuts, ghee, salt, cumin, and baharat.

Complete list of ingredients and amounts can be found in the recipe card below.

Chickpeas: Canned are easiest and blend smoothly. You can also use dried. Soak ½ cup (about 85 g) overnight, then boil until very soft with ½ teaspoon of baking soda in the water. This gives you about the same amount as one 14 ounce (400g undrained weight) can.
Tahini: Choose one that’s smooth and pourable. Stir it well if it’s separated. Toasted or untoasted tahini works fine.
Lemon juice: Use fresh lemon for the best flavor. Bottled juice doesn’t taste as good.
Ghee: Adds rich flavor and won’t burn easily when toasting pine nuts or searing meat. You will notice that my ghee is yellow, that’s because I’m using a special Jordanian ghee that is flavored, but you don’t have to.
Pine nuts: Toast in ghee until golden for a buttery crunch. Keep an eye on them as they brown really fast.
Meat: Rump lamb steak stays tender when diced small. Beef or ground meat also work well.
Baharat: A warm Middle Eastern spice blend that defines the flavor of the topping. Also known as 7 spice, you can find it at any Middle Eastern store, or make your own Baharat mix using my recipe.

Dipping a piece of pita bread in hummus with meat and pine nuts

Recipe Tips

Use ice-cold water when blending the hummus. It helps the texture turn smooth and fluffy. You can also drop in an ice cube or two, as long as your food processor can handle it.
Toast pine nuts first and remove them before adding the meat. This keeps them crisp and prevents burning.
Dice the lamb small so it cooks quickly and stays tender.
Let the hummus chill for a bit before serving. You can make it ahead and store it in the fridge.
Don’t skip the baharat. It gives the meat its warm, spiced flavor. If you don’t have it, mix black pepper, cumin, paprika, coriander, cinnamon, and a pinch of nutmeg or cardamom.

Storing Tips

Store components separately if making ahead. Keep the hummus in an airtight container in the fridge for up to 4 days. Reheat the meat gently in a pan or microwave before serving. Add the pine nuts just before eating so they stay crisp.