A delicious layered dip featuring creamy hummus, spiced beef, and a fresh salad topping. Perfect for serving with Lebanese flatbread.
Ingredients
Hummus
- 1canChickpeas (drained)
- 1tbspTahini Paste
- 1cloveGarlic (fresh)
- 2tbspLemon Juice (freshly squeezed)
- 3tbspOlive Oil Blend
- Salt & Pepper to Taste
Spiced Beef
- 1cupGround Beef
- 2tbspRed Onion (finely diced)
- 2tbspGreen Pepper (finely diced)
- 1tspGarlic (minced)
- 1tspAllspice (ground)
- 1/2tspSumac (ground)
- 1/4tspCinnamon (ground)
- 1/2cupChopped Tomatoes (canned)
- 2tbspVegetable Oil
- Salt & Pepper to Taste
Fresh Salad Layer
- 3/4cupRoma Tomato (diced)
- 1tbspRed Onion (finely diced)
- 2tbspItalian Parsley (roughly chopped)
- 2tbspPine Nuts (toasted)
- 2tbspPure Olive Oil
- Salt & Pepper to Taste
How to make Layered Hummus Dip
Hummus
In the following order, add to your food processor: tahini paste and lemon juice. Blend for about a minute. Add the chickpeas and garlic. Blend for another minute. With a spatula, scrape down the paste on the sides of the processor, so all can be blended well.
Add salt and pepper to taste. Blend again, and slowly drizzle the olive oil while blending. Scrape the sides one more time and blend for another minute. Dish into a medium shallow bowl and spread out as the bottom layer.
Spiced Beef
Heat a small pan, add the vegetable oil, then add the onions and green pepper. Add salt and pepper to taste. Sauté until golden brown. Add the allspice, sumac, and cinnamon. Sauté for another minute to extract the flavor of the spices.
Add the ground beef and garlic. Sauté until the beef has browned. Add the chopped tomatoes and simmer for another 5 minutes. Place into a dish and set aside to cool.
With a slotted spoon, remove the mince from any excess oil and place on top of the hummus as the next layer.
Fresh Salad Layer
Sprinkle the diced tomatoes over the ground beef, followed by the diced onions, Italian parsley, and toasted pine nuts.
Drizzle with pure olive oil and grind a little fresh black pepper and salt over the dip. Serve with Lebanese flatbread.
Tips & Tricks
For a smoother hummus, peel the chickpeas before blending.
You can prepare the spiced beef a day ahead and refrigerate it to save time.
FAQS
What is the best way to store leftover layered hummus dip?
To store leftover layered hummus dip, cover it tightly with plastic wrap or transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. Just make sure to keep the layers intact for the best presentation when serving again.
Can I make a vegetarian version of layered hummus dip?
Yes, you can easily make a vegetarian version of layered hummus dip by substituting the ground beef with sautéed mushrooms, lentils, or a mix of your favorite vegetables. This will maintain the delicious layers while catering to vegetarian diets.
What can I serve with layered hummus dip for a complete meal?
Layered hummus dip pairs wonderfully with Lebanese flatbread, but you can also serve it with pita chips, fresh vegetable sticks, or even as a topping for salads. For a complete meal, consider adding a side of tabbouleh or a light Mediterranean salad.
How can I adjust the spice levels in the layered hummus dip?
To adjust the spice levels in your layered hummus dip, you can reduce the amount of allspice, sumac, and cinnamon used in the beef layer. Alternatively, if you prefer a spicier kick, consider adding a pinch of cayenne pepper or red pepper flakes to the ground beef mixture.
What are some good substitutions for tahini in the hummus layer?
If you don't have tahini on hand, you can substitute it with sunflower seed butter, Greek yogurt, or even a bit of peanut butter for a different flavor profile. Just keep in mind that these substitutions may alter the taste slightly, but they will still create a creamy base for your hummus dip.
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Anna Middleton
(@chefanna)
I have been a professional South African chef for 18 years, now teaching kids & adults how to cook by using their instincts. I am self-taught and have an extreme passion for various international cuisines. I have fallen in love with teaching others the skills that I have learnt, inspiring them through creative cooking. I have been a professional South African chef for 18 years, now teaching kids & adults how to cook by using their instincts. I...
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