This layered hummus dip tops creamy hummus with warm spiced beef, crisp vegetables, fresh parsley, and toasted pine nuts for an easy appetizer or light dinner.
A Hummus Dip Hearty Enough for Dinner
I’m a happy camper with nothing more than a bowl of homemade hummus, crunchy vegetables, and pita chips. But when I want to turn that familiar chickpea spread into dinner—or bring something a little unexpected to a gathering—I add warmly spiced meat and plenty of fresh toppings. The whole thing takes less than 30 minutes.
The contrast is what makes this layered hummus dip so good. The hummus stays cool and creamy beneath the warm ground beef, while fresh tomato, red onion, parsley, and toasted pine nuts add brightness and crunch.
Serve this hummus with meat as an appetizer with warm pita or make it a light meal with a fresh salad. You can start with homemade hummus or use your favorite plain store-bought version when you need to save time.
Layered Hummus Dip Ingredients
This layered dip has three main parts: a creamy hummus base, warmly spiced ground beef, and fresh toppings. Each layer brings a different flavor and texture to the table.
The Hummus Base
- Hummus: Make my creamy homemade hummus in advance or use 16 ounces of good-quality, plain store-bought hummus. Avoid flavored hummus, which can compete with the spices in the beef.
- Extra virgin olive oil: You’ll use a little EVOO to sauté the vegetables and a generous drizzle to finish the hummus. I like Early Harvest Greek extra virgin olive oil here for its bold, peppery finish.
The Spiced Beef
- Red onion: You’ll need 1 small red onion. Most of it softens with the beef, but save about 1 tablespoon to sprinkle on top for a fresh, sharp bite.
- Garlic: Two minced cloves add savory depth.
- Green bell pepper: Half a chopped green bell pepper brings freshness and a gentle sweetness to the meat mixture.
- Ground beef: Lean ground beef forms the warm, savory middle layer. You can also use ground lamb if you prefer its richer flavor.
- Allspice, cinnamon, and sumac: Ground allspice and cinnamon bring warming flavor, while sumac (a deep red Middle Eastern spice made from dried berries) adds a tangy, lemony note that balances the meat.
- Tomato sauce: A small amount of canned tomato sauce adds acidity and keeps the beef mixture saucy enough to scoop with the hummus.
The Fresh Toppings
- Roma tomato adds juicy freshness without making the dip too watery.
- Reserved red onion brings a little crunch and sharpness.
- Flat-leaf parsley adds freshness and color.
- Toasted pine nuts add a rich, buttery crunch. They are optional, but they make a beautiful finishing touch.
How to Make Layered Hummus Dip
This recipe comes together in three simple stages: prepare the hummus, cook the spiced beef, and assemble the layers.
- Prepare the hummus. Make a batch of homemade hummus or use 16 ounces of good-quality, plain store-bought hummus. Spread it in a large serving bowl and set it aside.
- Soften the vegetables. Heat 1 tablespoon extra virgin olive oil in a skillet until shimmering but not smoking. Add most of the chopped red onion, reserving about 1 tablespoon for the topping. Add the green bell pepper and garlic. Cook over medium-high heat for about 4 minutes, stirring regularly, until softened.
- Cook and season the beef. Add 8 ounces lean ground beef and sauté until fully browned, about 8 minutes. Carefully drain any excess fat, then return the skillet to the heat. Season with kosher salt, black pepper, 1 teaspoon allspice, 1/2 teaspoon sumac, and 1/4 teaspoon cinnamon. Stir in 1/2 cup tomato sauce and cook for another 5 minutes, stirring occasionally.
- Build the layers. Drizzle the hummus generously with extra virgin olive oil. Spoon the warm spiced beef over the hummus, then finish with 1 chopped Roma tomato, the reserved red onion, 1/2 cup chopped parsley, and 3 tablespoons toasted pine nuts, if using.
- Serve. Bring the layered hummus dip to the table right away with warm pita or homemade pita chips for scooping.
Tips for the Best Layered Hummus Dip
- Stick with plain hummus. Whether homemade or store-bought, an unflavored hummus lets the spiced beef and fresh toppings shine.
- Drain any excess fat. After browning the beef, carefully drain the skillet before adding the spices and tomato sauce. This keeps the meat layer rich without making the hummus greasy.
- Keep the layers distinct. Spoon the warm meat over the cool hummus just before serving. That contrast in temperature and texture is one of the best parts of the dish.
- Save the fresh toppings for last. Add the tomato, parsley, reserved onion, and pine nuts just before serving so they stay fresh and crisp.
- Serve it in a wide bowl or platter. Giving the hummus plenty of surface area makes room for all those toppings and allows everyone to scoop up a little of each layer.
Make It Ahead
You can prepare both main components one day ahead, but store them separately. Keep the hummus in one airtight container and the cooked meat mixture in another in the refrigerator.
When you’re ready to serve, reheat the meat mixture in a skillet until warmed through. Spread the cold hummus in your serving dish, then add the warm meat and fresh toppings.
Swaps and Substitutions
You have a few options if you want to change things up:
- Use ground lamb: Substitute ground lamb for the beef if you prefer its richer flavor.
- Try white bean hummus: Not in the mood for chickpeas? Use this creamy white bean hummus as the base.
- Change the fresh toppings: Chopped cucumber, bell pepper, Kalamata olives, cilantro, or dill can bring a different mix of color and freshness.
- Swap the nuts or seeds: Use toasted slivered almonds or sesame seeds in place of the pine nuts.
- Make a separate meatless version: For a vegetable-topped option, try my hummus with blistered shishito peppers and shallots.
What to Serve with Layered Hummus Dip
All you really need is warm homemade pita bread, pita chips, or your favorite sturdy crackers for scooping. From there, you can serve this layered hummus dip in a few different ways:
- As an appetizer: Add it to a mezze spread with Turkish-style fried eggplant or quick roasted tomatoes with feta.
- As a light dinner: Pair it with a crisp Mediterranean tomato and cucumber salad.
- As part of a larger feast: Serve it alongside falafel and Mediterranean couscous salad.
How to Store Leftovers
Store leftover layered hummus dip in an airtight container in the refrigerator for up to 4 days.
If possible, scoop the spiced meat away from the hummus and reheat it separately in a skillet. If the layers are already combined, allow the portion you plan to eat to come to room temperature rather than heating the hummus.
More Creamy Dips Worth Scooping Up
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Baba Ganoush Recipe
Appetizer and Mezze
Creamy Whipped Feta Dip
Appetizer and Mezze
Loaded Hummus with Shallots and Shishito Peppers
Layered Hummus Dip with Spiced Beef
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Ingredients
For the Hummus:
- Make this Homemade Hummus Recipe, or use 16 ounces good-quality plain store-bought hummus
For Spiced Beef:
- Extra virgin olive oil
- 1 small red onion, chopped and divided
- 2 garlic cloves, minced
- 1/2 green bell pepper, cored and chopped
- 8 ounces lean ground beef
- Kosher salt
- Black pepper
- 1 teaspoon ground allspice
- 1/2 teaspoon sumac
- 1/4 teaspoon ground cinnamon
- 1/2 cup canned tomato sauce
Fresh toppings
- 1 Roma tomato, chopped
- 1/2 cup chopped fresh parsley
- 3 tablespoons toasted pine nuts, optional
Instructions
- Prepare the hummus. Make the homemade hummus in advance or prepare 16 ounces of good-quality, plain, store-bought hummus.
- Soften the vegetables. Heat 1 tablespoon extra virgin olive oil in a skillet until shimmering but not smoking. Add most of the red onion, reserving about 1 tablespoon for topping the dip. Add the green bell pepper and garlic. Cook over medium-high heat for about 4 minutes, stirring regularly, until softened.
- Brown the beef. Add the ground beef and sauté until fully browned, about 8 minutes. Carefully drain any excess fat and return the skillet to the heat.
- Season the beef. Season with kosher salt, black pepper, allspice, sumac, and cinnamon. Stir in the tomato sauce and cook for another 5 minutes, stirring occasionally.
- Assemble the dip. Spread the hummus in a wide serving bowl. Drizzle generously with extra virgin olive oil, then spoon the warm spiced beef over the hummus. Top with the tomato, parsley, reserved red onion, and toasted pine nuts, if using.
- Serve. Serve immediately with warm pita bread or homemade pita chips.
Video
Notes
- Make ahead: Prepare the hummus and spiced beef up to one day ahead and refrigerate them in separate airtight containers. Reheat the meat in a skillet before assembling the dip.
- Ground lamb option: You can substitute ground lamb for the ground beef.
- Hummus option: Use this white bean hummus in place of the traditional chickpea hummus.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days. If possible, separate the meat from the hummus and reheat it in a skillet.
- Shop this recipe: Visit our shop for Early Harvest Greek extra virgin olive oil, sumac, ground allspice, and more Mediterranean pantry essentials.
Nutrition
Try our all-natural Sumac!
This tangy, smokey, slightly sour spice is just what you need to give your recipe extra zing.
Really super. Quite a lot of your recipes are staples in my kitchen, I would love to buy your olive oils and spices. If only they were available in Germany!
Greetings from the overseas 🙂
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!
Hi Suzy,
I have been a fan of your Mediterranean dishes for over a year now and when I saw this recipe in my inbox I had to try it at once. I made this on a weeknight for my family, but since I did not have much time, I ended up using store bought hummus. My family loved it and so I decided to bring it to a potluck lunch a couple days later. This time I was determined to make the hummus myself and taking the skin off of the chickpeas as you suggested. Peeling the skin off of 6 cups of chickpeas took some time, but it was well worth it. I have never tasted such smooth silky hummus in my life – soo delicious! For the topping I used organic angus ground beef. The dish was a huge hit and my friend who never liked ground beef said this was the first time she enjoyed eating ground beef (because of the spices she didn’t think it was ground beef)!
Thank you for another great recipe!
Misao
Thank you so much for sharing! I’m so glad to hear this was a hit for you. And thank you for following along my recipes.
Hi Suzy,
I made your Hummus Dinner Dish and it was a hit. I had to tweak it a little due to nut allergies.. Ugh.. This dish is quick, delicious and easy to make. Thank you for that. I can serve my family a healthy dish and get to the gym, as I’m training for 2 marathons this year. The left over Hummus I added to pasta, on a sandwich & on broccoli in my salad. I look forward to trying and sharing more of your recipes. Have a wonderful day.
Kim from NYC
So glad this recipe worked out for you, Kim! And good luck with your marathon training!
The flavors in this recipe are on point. I just love everything you cook and the recipes you share. Thanks.
So glad you enjoyed it, Laura! Thank you so much for the kind comment!
Yum! I’ve never tried to make hummus at home – I love how you’ve combined it with beef to make it more hearty.