I am and always have been a self-proclaimed, shameless carnivore. I love my beef. I always aim to have a nice, varied and balanced diet, with heaps of vegetables, colours and flavours, which goes perfectly with my love for beef. I crave it regularly, and think of it as one of my go-to proteins. While I enjoy the variety beef has, and love experimenting with new recipes, my all-time favourite cut would be mince. To me, mince is king, due to its endless adaptability, its availability, ease of use and pure deliciousness.
I am assuming that by now, you guys know how much I love hummus. With not one, but two recipes for it right here on the blog, as well as countless appearances on my Instagram account, my love for it is unabashed, and in my opinion, easy to justify. It’s creamy and smooth, incredibly easy to make and made with simple ingredients so today I’m sharing with you my favourite way to turn a basic bowl of hummus into a complete meal in itself by combining it with my other love, beef.
It’s a riff on a Lebanese classic ‘hummus bil lahm’ or ‘hummus bel awerma’, which involves topping the hummus with spiced cooked beef and pine nuts. Best part? It will only take you 15 minutes, tops. No, it’s not a typo. A delicious and impressive meal, using beef, that you will be proud to serve up to anyone that takes you 15 minutes max. Can I get a high five?
Another great thing about this recipe is how versatile it is, all thanks to beef. It can be made with several different cuts of beef, the easiest (and my personal favourite) being mince, but also any lean cut suitable for quick cooking, such as fillet or rump, cut into either strips or cubes. I’ve made it both ways to help you decide which you prefer, but it really comes down to whatever you have in your fridge, or whatever is available in the store. And of course, if you or the people you’re cooking for has a particular preference then go with that. It’ll all be good, I promise!
I’ve taken this recipe up a notch and sprinkled it with some toasted pine nuts, barberries and a scattering of parsley. I really wanted to add some ruby red fresh pomegranate seeds but as they aren’t in season, I’ve used dried Persian barberries I happened to have on hand (raisins would also work beautifully). If you can find pomegranates however, give that a try!
*This post is generously sponsored by ‘Better on Beef’
- • 1 tsp. olive oil
- • 250g beef, either mince or rump/fillet cut into small 1-2cm cubes or strips
- • 1 tsp. sumac
- • ½ tsp. ground cinnamon
- • Pinch of nutmeg
- • Salt & pepper to taste
- • 1.5 tbsp. pomegranate molasses, OR 1 tbsp. balsamic vinegar plus ½ tbsp. honey
- TO SERVE:
- • 250g hummus (either store-bought or find the links below to make your own)
- • 1 tbsp. toasted pine nuts
- • Pomegranate seeds
- • Fresh parsley
- • Warm pita bread
- Place a non-stick skillet onto high heat till it gets very hot, about 1-2 min. Add the beef and cook until nicely browned all over, which only takes about 3-4 minutes on high heat.
- Add the sumac, cinnamon, nutmeg and season with salt & pepper, and stir for 30 seconds. Add the pomegranate molasses/balsamic vinegar & honey and turn off the heat. Stir to coat the beef so that it is nicely glazed.
- Spread the hummus onto a large bowl, creating a smooth hollow in the centre with the back of your spoon. Pile the beef onto the hummus, top with the pine nuts, some pomegranate seeds and a scattering of parsley.
- Serve immediately with plenty of pita bread!
If you want ot make your own hummus, you can use my favourite hummus recipe, or this quicker version.