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
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.
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.
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Hummus with Spiced Lamb
Recipe Video
Equipment
- Spoon
- Knife and cutting board
- Citrus juicer (optional)
Ingredients
- 1 14oz can (1 400 g) chickpeas rinsed
- 1 tablespoon tahini
- 1 tablespoon (15 ml) extra-virgin olive oil
- 1 clove garlic peeled
- ½ teaspoon kosher salt
- ½ lemon juiced
- ½ teaspoon ground cumin
- 1 – 2 tablespoons ice-cold water as needed
- 1 tablespoon ghee
- 2 tablespoons (18 g) pine nuts
- 8 ounces (225 g) lamb rump steak diced into small pieces
- ¼ teaspoon kosher salt
- ½ teaspoon baharat spice blend
- Aleppo pepper or smoked paprika for garnish, optional
Instructions
- Blend the chickpeas, tahini, olive oil, garlic, salt, lemon juice, and cumin in a food processor.
- Add ice-cold water gradually, 1 tablespoon at a time, and blend until smooth and creamy.
- Heat the ghee in a skillet over medium heat.
- Toast the pine nuts in the ghee until golden, about 2 minutes, then remove with a spoon and set aside.
- Add the diced lamb to the same skillet with the ghee, and season with salt and baharat.
- Cook the lamb for 4 to 5 minutes until browned and cooked through.
- Spread the hummus on a serving plate and use the back of a spoon to create a well in the center.
- Spoon the lamb into the well and top with the toasted pine nuts. Drizzle with extra virgin olive oil.
- Garnish with a sprinkle of Aleppo pepper or smoked paprika, if using.
Notes:
- Adjust water gradually to reach your desired hummus consistency.
- If you prefer a milder flavor, reduce the amount of garlic.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
This recipe was first shared on November 25, 2018. In May 2025, we’re sharing an improved version with new images and more helpful tips.
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