🧆 Hummus with meat
Hummus with meat, known in Arabic as hummus bil lahm, is a plate of warm hummus crowned with minced lamb sautéed in butter and topped with golden pine nuts. The rich, spiced meat sinks into the creamy chickpea purée. It is served as a hearty mezze or a light main while still warm.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 400 g cooked chickpeas
- 80 g tahini
- Juice of 1 lemon
- 300 g minced lamb
- 20 g butter
- 25 g pine nuts
- 1 tsp seven-spice (baharat)
- Salt, water
Method
- Blend the chickpeas with the tahini, lemon juice, salt and a little warm water until smooth.
- Melt the butter in a pan and toast the pine nuts until golden; lift them out.
- In the same pan brown the lamb over high heat, breaking it up, and season with seven-spice and salt.
- Spread the warm hummus on a plate, spoon the meat into the centre and scatter with the pine nuts.
How to make it lighter
- Use lean minced lamb and drain off the fat after browning.
- Halve the butter or toast the pine nuts dry; 10 g butter ≈ 75 kcal.
- Serve with a large salad.
History
Hummus bil lahm is a classic of Levantine home and restaurant cooking, especially in Lebanon, Syria and Jordan, and is often prepared for gatherings and family meals.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →