Hummus with meat

The delightful coupling of creamy hummus with juicy meat, crowned with the all-star side sumac onions. But while the allure of this Middle Eastern ensemble is undeniable, I must confess that the journey to perfectly styling and plating this dish has often left me with a fluttering heartbeat. Hummus, as we know, is the silken blend of chickpeas, tahini, olive oil, and lemon juice. A dish that has found its way into the hearts and homes of people worldwide. But when adorned with meat, hummus evolves from just a dip or spread to a more wholesome and indulgent treat.

The meat is generally lamb or beef, finely minced or chopped, and perfectly spiced. It adds a rich, robust layer to the creamy base, creating a yin and yang of textures and flavors. Presenting hummus with meat is an art, and this is where my apprehensions often surface. The darker meat often needs more appeal and texture. Another difficult decision is the quantity of meat. 

I arranged the mince in a straight layer, avoiding spills. Toasted pine nuts or sesame seeds add a delightful crunch and a rustic charm. Scatter a few over the hummus, especially around the meat, for that added dimension.

Fresh herbs like parsley and red pomegranate arils break the monotony of colors. Drizzle some more olive oil for the finishing touches. TADA!!

I hope the tips help style your next plate of hummus.

Preparation time: 20 minutes
Cooking time: 15-20 minutes
Serves: 3-4

Ingredients

• Ground beef or lamb 500 gms
• Onion(finely chopped) 1
• Garlic (minced) 4-5
• Cumin  powder 1 tsp
• Coriander powder ½ tsp  
• Cinnamon ½ tsp
• Salt and pepper to taste
• Pine nuts (optional, for garnish) 2-3 tbsp
• Parsley (for garnish)
• Extra virgin olive oil
• Hummus 2 cups
• Pomegranate arils 2 tbsp

Method 

1. In a skillet, heat two tablespoons of olive oil over medium heat. Add the finely chopped onion and sauté until translucent.
2. Add the minced garlic and sauté for another minute.
3. Add the ground beef or lamb, breaking it up with a spatula. Cook until browned and fully cooked.
4. Add the cumin, coriander, cinnamon, salt, and pepper. Stir well and cook for 2-3 minutes until the flavors meld together.
5. If using pine nuts in a separate pan, lightly toast them until golden brown. This step usually takes 2-3 minutes over medium heat, but be cautious, as pine nuts can burn quickly.
6. Start by plating the hummus, and the meat can be served on the side or top. Garnish with parsley, pinenuts, and pomegranate arils. Serve with warm pita bread.