The most deliciously seasoned ground beef or lamb with pine nuts goes straight onto the hummus for a flavorful, protein-packed appetizer. Inspired by my favorite Israeli restaurant based in Brooklyn!
- 1 pound Hummus
- ¼ cups Roasted pine nuts
- 2 tablespoons Butter
- 1-½ pound Ground beef (or lamb, turkey, venison, it works!)
- 2 tablespoons Za’atar
- 1 teaspoon Kosher salt
- 1 teaspoon Cumin
- ½ teaspoon smoked paprika
- 1-½ cup Beef broth
- Pita bread to serve
- TOPPINGS: Fresh mint leaves, flaky salt, olive oil, pine nuts, more zaatar
Preheat a large skillet over medium-high heat. Add the butter with a drizzle of oil and add the minced meat.
Cook the meat, breaking it up with a wooden spoon as you go. When the meat is browned and crumbly, add the zaatar, salted cumin and smoked paprika.
Stir to coat the meat with spices and let the spices toast for about 2 minutes. Add broth and reduce heat to medium-low.
Simmer the meat for about 10 minutes until the broth is almost reduced – the meat should be in sauce but not in soup. Taste the meat and add more salt if needed – it should taste great. Stir in the pine nuts and turn off the heat.
To serve, make a bed of hummus and spoon the spiced ground meat with pine nuts right in the center. Add toppings if desired. Serve with pita bread and whatever else you’d like for dipping. Enjoy!
NOTE: This recipe was inspired by MEAT HUMMUS at 12 Chairs Cafe in Brooklyn, which I love and love and can’t wait to go back.