Hummus With Meat Recipe

Soak chickpeas

Rinse the dried chickpeas and place them in a bowl with 4 cups cold water and 1 tsp baking soda. Soak at room temperature for at least 8 hours or overnight.

Cook chickpeas

Drain and rinse soaked chickpeas. Transfer to a medium pot, cover with fresh water by 2 inches, add 1/2 tsp baking soda (optional for tenderizing) and bring to a boil. Reduce to a simmer and cook until very tender, 45–75 minutes depending on age of beans. Skim any foam. Reserve 1/2 cup cooking liquid, then drain.

Peel (optional) and cool

For the silkiest hummus, pinch the skins off a few chickpeas to test texture. Remove skins from many chickpeas if desired (optional). Let chickpeas cool slightly.

Blend tahini and lemon

In a food processor, combine 0.75 cup tahini and 0.25 cup fresh lemon juice. Process for 1 minute until smooth and slightly whipped, scraping down sides once.

Add garlic and salt

Add 2 garlic cloves and 1.5 tsp salt to the tahini-lemon mixture. Process until garlic is finely chopped and incorporated, about 30 seconds.

Add chickpeas and emulsify

Add the cooked chickpeas to the food processor and process 30 seconds. With the motor running, slowly drizzle in up to 0.5 cup ice water (start with 1/4 cup) until the mixture becomes very smooth and light, scraping down the bowl as needed. If hummus is too thick, add 1–2 tbsp reserved cooking liquid or more ice water to reach a spreadable, airy consistency.

Adjust seasoning

Taste and adjust salt and lemon to preference. Transfer hummus to a shallow serving bowl and smooth the surface, creating a well in the center for toppings.

Finish with oil

Drizzle 2 tbsp extra-virgin olive oil over the hummus surface.

Toast pine nuts (optional)

In a small dry skillet over medium heat, toast 2 tbsp pine nuts, stirring frequently, until golden and fragrant, about 2–3 minutes. Transfer to a plate to cool.

Cook aromatics

Heat 1 tbsp olive oil in a skillet over medium-high heat. Add the ground lamb or beef (0.5 lb) and break it up with a spatula. Cook, stirring occasionally, until it is mostly browned, about 4–6 minutes.

Season meat

Add 1 tsp ground cumin, 0.5 tsp ground coriander, 0.25 tsp ground allspice, 0.75 tsp kosher salt, and 0.25 tsp black pepper to the meat. Continue cooking until meat is fully browned and spices are fragrant, about 2–3 more minutes. If the meat releases excess fat, drain off any but leave a tablespoon for flavor.

Finish meat

Stir in toasted pine nuts (if using) and 2 tbsp finely chopped fresh parsley. Remove from heat and keep warm. Taste and adjust seasoning.

Spoon the warm spiced meat over the center of the hummus in the serving bowl, letting it sit in the well you created. Sprinkle 0.5 tsp paprika or Aleppo pepper over the meat and around the hummus for color.

Drizzle 1 tbsp extra-virgin olive oil over the meat and hummus. Garnish with additional chopped parsley if desired.

Serve immediately with lemon wedges and toasted pita or vegetable crudités. Squeeze lemon over the meat or hummus to taste.