Layered Hummus Dip
- Roma tomato
- Red onion
- A good amount of flat-leaf parsley
- A few tablespoons of toasted pine nuts
- Mediterranean couscous salad
- Tomato salad
- Balela salad more chickpeas!
- Other delicious creamy dips to try
- 10- Minute Whipped Labneh Dip with Tomatoes and Olives
For Spiced Beef:
- Extra virgin olive oil
- 1 small red onion chopped, divided
- 2 garlic cloves minced
- ½ green bell pepper cored and chopped
- 8 ounces lean ground beef I used ButcherBox 100% grass-fed and grass-finished beef
- 1 teaspoon ground allspice
- ½ teaspoon sumac
- ¼ teaspoon cinnamon
- ½ cup canned tomato sauce
- Fresh Toppings
- 1 Roma tomato chopped
- ½ cup chopped fresh parsley
- 3 tablespoon toasted pine nuts optional
Preparing this layered hummus dip is as easy as cooking the meat mixture, spooning it onto some hummus, and topping that with some fresh vegetables, herbs, and toasted nuts or seeds. Here’s how to make it:
- Prepare the hummus. Either make a batch of homemade hummus or buy 16 ounces of your favorite quality store-bought hummus. Scoop it into a large serving dish and set it aside for now.
- Make the spiced lamb or beef topping. Saute most of a chopped red onion, ½ chopped green bell pepper, and 2 minced garlic cloves in a skillet containing heated extra virgin olive oil. Cook over medium-high heat for a few minutes, stirring regularly, until softened. Add 8 ounces lean ground beef or lamb and saute until browned (which will take about 8 minutes).
- Drain any excess fat before seasoning with kosher salt, black pepper, 1 teaspoon allspice, ½ teaspoon sumac, and ¼ teaspoon cinnamon. Add ½ cup tomato sauce and cook for another 5 minutes, stirring a few times.
- Assemble the layered dip. Drizzle the hummus generously with extra virgin olive oil. Scoop the spiced meat mixture on top, followed by 1 chopped Roma tomato, the remaining chopped onion, ½ cup fresh parsley, and 3 tablespoons toasted pine nuts. Serve warm.
- Make ahead tips
- If you want to make the hummus from scratch, feel free to make it a day or so in advance and store it in an airtight container in the refrigerator. You can also cook the meat ahead of time and store it similarly in a separate container.
- That way, you’ll just need to reheat the meat mixture and assemble the layered hummus dip when you’re ready.
- What to serve with this Lebanese-style layer dip
- Obviously, I’m all about some warm pita pockets, pita chips, or your favorite cracker to serve along. To be honest, you don’t need much else!
- If you’re serving a crowd, and want to fill out the meal a little more, these easy roasted tomatoes are a great addition to serve over toasts. I also love this Turkish-style fried eggplant as another option.
- How to store leftovers
- Store leftover layered hummus dip in an airtight container in the refrigerator for up to 4 days.
- If you’re able to scoop the spiced meat off the hummus, you can quickly reheat it in a skillet on the stovetop. If not, simply allow it to come to room temperature before enjoying leftovers.
- Prepare hummus in advance using this recipe for creamy homemade hummus OR prepare 16-oz of quality store-bought plain hummus.
- To make the spiced beef topping, heat 1 tablespoon extra virgin olive oil in a skillet until shimmering but not smoking. Add most of the onions, keeping about 1 tablespoon or so for later. Add green peppers and garlic. Cook over medium-high heat for about 4 minutes or so, stirring regularly, until softened.
- Add lean ground beef and saute until fully browned (about 8 mins or so.) Carefully drain any excess fat and return skillet to heat. Season beef with kosher salt, pepper, allspice, sumac, and cinnamon. Stir in tomato sauce, and cook another 5 mins or so, stirring occasionally.
- Assemble the layered hummus dip! Spread hummus in a serving bowl. Pour a generous drizzle of quality extra virgin olive oil (I used our Early Harvest Greek extra virgin olive oil.) Top with the spiced meat, fresh chopped tomatoes, parsley, the remaining red onion, and toasted pine nuts.
- Serve immediately with warm pita pockets or these homemade pita chips.
Make ahead tips: If you are making hummus from scratch, feel free to do that a day ahead and store it in the refrigerator. You can also make the spiced meat a day ahead. What to serve with it: I like some warm pita pockets or pita chips, but you could also do some roasted tomatoes, fried eggplant, or a couscous salad. Swaps and substitutions: If you’re not in the mood for chickpeas, try this white bean hummus instead. And don’t feel like you need to spice the meat the same way I do! You can use other warm spices, like paprika, turmeric, cumin, nutmeg, ras el hanout, etc. How to store leftovers: Leftovers will keep in an airtight container in the refrigerator for up to 4 days. If you’re able to, try to scoop the spiced meat off the hummus when you want to enjoy some leftovers, so you can quickly reheat it in a skillet on the stovetop. If not, simply allow it to come to room temperature.