Hummus With Meat All Over It Recipes

HUMMUS AND GROUND MEAT

Hummus and Ground Meat image

Very easy to make not to mention good for when you are in a hurry. You can make the recipe with the ready made Hummus cans but I prefer the taste of homemade. I counted the preparation time from after boiling the chickpeas, because while they boil you can be easily doing something else.

Provided by Vvn002

Categories Lebanese

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

500 g chickpeas
1 lemon juice (or more if needed)
1/4 cup tahini (or more if needed)
500 g ground meat
1 onion, small
50 g pine nuts
1 tablespoon olive oil
salt
pepper

Steps:

Prepare the Hummus: Boil the chickpeas till cooked, then blend with a little cooking water keeping it a little rough. (You can make extra amounts and freeze for later use at this point, you will be able to defrost and prepare later on.).
In a dish put the chickpeas, add Tahini and stir gently while slowly adding the lemon juice (water eventually if needed). Add salt. You should have the consistency of yogurt. Make sure it is not too consistent because it will become hard if put in the fridge.
You can also add finely crushed garlic to the Hummus. Add a little olive oil before serving if you like.
In a skillet saute the onion in the olive oil till translucent. Add the meat, add salt and pepper cook till brown. Add the pine nuts.
Serve hot with Hummus on the side and Lebanese bread (pita bread) toasted or not.

Nutrition Facts : Calories 362.7, Fat 20.6, SaturatedFat 2.2, Sodium 386.1, Carbohydrate 37.6, Fiber 7.8, Sugar 1.9, Protein 10.9

SPICED SWEET ROASTED RED PEPPER HUMMUS

Spiced Sweet Roasted Red Pepper Hummus image

Serve with pita bread-you can cut pita bread into wedges and toast it for a different taste sensation. Tahini is a sesame paste, you can usually find it in the Mediterranean section of your grocery store.

Provided by MARBALET

Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes

Time 1h15m

Yield 8

Number Of Ingredients 9

Ingredients

1 (15 ounce) can garbanzo beans, drained
1 (4 ounce) jar roasted red peppers
3 tablespoons lemon juice
1 ½ tablespoons tahini
1 clove garlic, minced
½ teaspoon ground cumin
½ teaspoon cayenne pepper
¼ teaspoon salt
1 tablespoon chopped fresh parsley

Steps:

In an electric blender or food processor, puree the chickpeas, red peppers, lemon juice, tahini, garlic, cumin, cayenne, and salt. Process, using long pulses, until the mixture is fairly smooth, and slightly fluffy. Make sure to scrape the mixture off the sides of the food processor or blender in between pulses. Transfer to a serving bowl and refrigerate for at least 1 hour. (The hummus can be made up to 3 days ahead and refrigerated. Return to room temperature before serving.)
Sprinkle the hummus with the chopped parsley before serving.

Nutrition Facts : Calories 64.2 calories, Carbohydrate 9.6 g, Fat 2.2 g, Fiber 2.1 g, Protein 2.5 g, SaturatedFat 0.3 g, Sodium 370.3 mg, Sugar 0.2 g

HUMMUS DINNER BOWLS WITH SPICED GROUND BEEF AND TOMATOES

Hummus Dinner Bowls With Spiced Ground Beef and Tomatoes image

Hummus is a great option for a weeknight dinner: Top each serving off with some crispy spiced beef and a fresh tomato salad and dig in, with pita or without.

Provided by Anna Stockwell

Categories Hummus Ground Beef Coriander Cinnamon Tomato Parsley Lemon Juice Lemon Pickles Dinner Kid-Friendly Summer Quick & Easy Dairy Free Small Plates After Beef

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 Tbsp. vegetable oil
1 lb. ground beef, or a vegetarian alternative such as Lightlife® Smart Ground
1 tsp. ground coriander
1/2 tsp. freshly ground black pepper
1/2 tsp. ground cinnamon
2 tsp. kosher salt, divided
1 pint cherry tomatoes or 2 medium heirloom or beefsteak tomatoes, cut into 1" pieces
1 cup parsley leaves with tender stems, coarsely chopped
1 Tbsp. fresh lemon juice
1 batch Easy Canned Chickpea Hummus
Extra-virgin olive oil, lemon wedges, Aleppo-style pepper, hot sauce, pickles, and pita (for serving; optional)

Steps:

Heat oil in a large heavy, preferably cast-iron, skillet over high. Pat beef (or vegetarian alternative) dry with paper towels, then press into an even layer in skillet with a spatula. Season with coriander, pepper, cinnamon, and 1 tsp. salt and cook, undisturbed, until a brown crust begins to form underneath, about 6 minutes. Turn, break beef into pieces, and continue to cook, stirring, until just cooked through, about 1 minute.
Meanwhile, toss tomatoes, parsley, lemon juice, and remaining 1 tsp. salt in a medium bowl.
Divide hummus among shallow bowls. Using the back of a spoon, smooth into an even layer, then create a wide divot in the center. Spoon spiced beef and tomato mixture over, then drizzle with oil and sprinkle with Aleppo-style pepper, if using. Serve with lemon wedges, hot sauce, pickles, and pita alongside, if using.

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