This is the mother of all hummus dips, if such a title existed! Epic layered hummus dip, prepared Lebanese-style. Creamy hummus, topped with a layer of perfectly-spiced meat mixture with warm flavors like allspice and cinnamon. Finished with fresh tomatoes, a sprinkle of parsley and toasted pine nuts.
This is the perfect dip for sharing, but it can easily stand as a simple, light meal. See tips and ideas in the post!
Almost nothing is as satisfying to my Mediterranean palate as a bowl of authentic homemade hummus dip, made of these 5 simple ingredients: chickpeas, garlic, tahini paste, citrus, and pinch of kosher salt. Add a drizzle of good extra virgin olive oil and some pita chips or crunchy veggies to dip, and I’m a happy camper!
But, there are so many ways to dress up classic creamy hummus and even turn it into a little meal!
Ever wondered how to turn hummus into dinner?
Because hummus is loaded with nutrition and plant-based protein, it can easily stand as a light, healthy dinner (or lunch.)
The possibilities are truly endless! And it’s all about what to serve with your hummus dip. Here are three simple ideas:
1- Creamy Hummus + Falafel + Lazy Mediterranean Salad = Best vegan dinner bowls ever!
2- Mezze Platter, staring hummus! This one is a regular at my house.
3- Today’s epic layered hummus dip with spiced ground beef!
Let me tell you a bit more about this layered hummus dip…
Lebanese-Style Layered Hummus Dip
This tasty hummus dip is my husband’s personal favorite. It’s a 3-layer hummus dip with a Lebanese twist– something you may be served at a Lebanese friend’s home or your favorite authentic, mom-n-pop Lebanese restaurant. And it is epic!
The gist: The first layer is creamy plain hummus with a generous drizzle of extra virgin olive oil (I used our Greek Early Harvest extra virgin olive oil.) The second layer is an epic mixture of spiced meat–lean ground beef, quickly cooked with onions, garlic, bell peppers, and a trio of warm spices (allspice, sumac, and cinnamon!)
The third layer is a handful of fresh ingredients like diced tomatoes, chopped onions, and a handful fresh parsley. The finishing touch, toasted pine nuts–completely optional but do add great texture!
How to Make this Hummus Dip
1. Obviously, this recipe begins with hummus. You can make it ahead of time using my tried-n-true recipe. If you don’t have the time to make hummus in advance, don’t sweat it, you can use your favorite store-bought hummus (I won’t judge!) Just make sure it’s plain hummus (you don’t need any competing flavors here.)
2. Make the spiced meat mixture. Get your onions, garlic and green peppers cooking in some extra virgin olive oil. Add ground beef. Cook until nicely browned (and drain any fat, of course). Then, add in spices and tomato sauce. Cook another 5 minutes or so. Remove from heat.
3. Layer baby, layer! Spread your creamy hummus in a bowl. Drizzle a good bit of Early Harvest EVOO. Top with the spiced meat mixture. Add fresh parsley, diced tomatoes, a sprinkle of chopped onion. Finally, add toasted pine nuts (if using.)
That’s it! Easy!
What can you serve with this hummus dip?
Obviously, I’m all about some warm pita pockets or pita chips to serve along. If you want to add a couple more small plates, you can do a big bowl of Mediterranean couscous salad; Tomato Salad; or Balela salad (more chickpeas!)
If you’re up for a little more work, these easy roasted tomatoes are a great addition. I also love this Turkish-style fried eggplant as another option.
Related Recipes to Try:
Lebanese-Style Cinnamon Braised Meatballs
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BEST Layered Hummus Dip
- Yield: Serves 4 to 6 1x
Description
Epic 3-layer hummus dip, prepared Lebanese-style. Creamy hummus, topped with a layer of perfectly-spiced meat mixture with warm flavors like allspice and cinnamon. Finished with fresh tomatoes, a sprinkle of parsley and toasted pine nuts.
Ingredients
For Hummus:
- Make this Homemade Hummus Recipe, or use 16-oz store-bought quality hummus that you like.
For Spiced Beef:
- Extra virgin olive oil (I used Early Harvest Greek extra virgin olive oil)
- 1 small red onion, chopped, divided
- 2 garlic cloves, minced
- 1/2 green bell pepper, cored and chopped
- 8 oz lean ground beef (I used ButcherBox 100% grass-fed and grass-finished beef)
- 1 tsp ground allspice
- 1/2 tsp sumac
- 1/4 tsp cinnamon
- 1/2 cup canned tomato sauce
- 3 tbsp toasted pine nuts, optional
Instructions
- 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 tbsp extra virgin olive oil in a skillet until shimmering but not smoking. Add most of the onions, keeping about 1 tbsp 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.
Notes
- Storing instructions: This hummus dip is best served immediately, but if you have any leftovers, store in the fridge in tight-lid container for up to 2 days.
- Visit our online shop to browse our olive oil bundles and all-natural and organic spices!
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: Hummus dip, Hummus, Layered Hummus Dip
Absolutely delicious! The descriptions are sufficiently specific, the dish tastes great. Will definitely make it again.
★★★★★
Awesome! So glad you enjoyed the hummus!
Is 8oz of beef equal to a half a plus of meat? I had a pound of meat- which would be 16 ounces. I doubled the recipe for 16 ounces of beef. I used a cup of tomato sauce, accordingly to the double recipe. It doesn’t look like your picture. It’s very tomato saucy – almost like a Mediterranean sloppy joe. I make hashweh all the time- which I was assuming this would be more like. Maybe the tomato sauce is Half a cup for 16 oz beef- 1/4 cup for 8 oz.
★★★★
Hi Jennifer,
The “double function” on the recipe is a bit of an automatic feature and that’s why it does not take everything into account. To double this recipe, you would keep the tomato sauce at 1/2 cup or just a little bit over. It is not meant to be too saucy.
I have already reviewed this recipe and if I could give it MORE stars I would! I could seriously eat this every week it is that good! If you haven’t tried it, DO IT! You won’t be disappointed!! And leftovers are just as good! Serve it with warm naan bread bites!! Best recipe EVER!!!
★★★★★
This made my day! Thank you so much, Anna!
Is your recipe half a 15oz can of tomato sauce? I felt like it didn’t look like your picture, like too much sauce?
★★★★★
Hi, Ada! The recipe only calls for 1/2 CUP of the sauce. I think 1/2 of a 15 oz. can may have been too much. Hope that helps!
I’m not a beef eater. How would this be with ground lamb?
Sure!
This was the hit at our super bowl gathering! My kids loved it too. I may have put too much allspice and cinnamon at first but adjusted it by adding some cumin, garlic powder and a hint of smoked paprika to offset some of the sweetness. This is going to be a regular in our house!
★★★★★
So glad to hear it, Marshall! Thank you
This dish is SO good and so easy to make! Served it with warm naan bread…I will definitely be making this again! Thank you for all your recipes, my family has been introduced to many new flavors and spices, love it!
★★★★★
You can’t go wrong with fresh hummus! Thanks, Anna!
So delicious! I made this for Christmas and it was a hit! I did swap out the ground beef for 8oz cooked lentils to make it vegan, and added some vegan feta on top – will def be making this again and again. <3
★★★★★
Mmmm! Sounds like a very yummy and healthy substitution!
Hi Suzy,
This is the first time I’ve EVER left a comment under a recipe but this one was well worth the time!
I made the hummus at home as well (with your recipe), and even though peeling chickpeas was time-consuming, I’m a fan for life! I’ve always reluctantly paid the huge amount Middle Eastern restaurants in my area charge for extra hummus because you can’t get the “real” hummus from stores- but never again! My husband basically licked the plate clean- He’s not a big fan of mixed spices so I was a bit nervous he wouldn’t like it but the whole recipe came together great and looked so pretty.
Thanks for introducing such a wonderful dish to my kitchen, and solving my hummus problem. I’m so excited to try other recipes from your page!
Cheers,
Liis
★★★★★
Oh I am so so happy to hear this! I’ll agree that not all hummus recipes are created equal, and I’m so glad you tried mine 🙂
I don’t have sumac, what could I use in place of it?
There really is nothing quite like sumac, it is deep, tangy and bright all at once. If you can’t find it near you, we carry it here online: https://shop.themediterraneandish.com/product/sumac/
Otherwise, you can omit the sumac and increase the other spices a bit… a different flavor profile, but it would still be good.
Delicious 😋
★★★★★
Thank you!