Hummus Bil Lahme: The Heart of a Lebanese Brunch

Hummus bil lahme is more than just a dish — it’s comfort, warmth, and celebration all scooped into one bite. This Lebanese classic combines ultra-creamy hummus with spiced meat and golden pine nuts for a Middle Eastern dip that doubles as a full, satisfying meal. I still remember the first time I tasted it — a sleepy Sunday in Beirut, windows cracked open, and the scent of sizzling spiced meat floating through the air like a gentle alarm clock. My aunt Layla had just dropped a hot skillet onto the kitchen counter, steam rising from ground lamb flecked with warm spices. She spooned it lovingly over a thick swirl of creamy hummus, topped it with golden pine nuts, and called everyone to the table. I was hooked.

This dish, a rich Lebanese staple of hummus with meat and pine nuts, became a favorite in our house too — especially for brunch. It’s warm, filling, and perfect for scooping with soft pita. My kids call it “hummus, dinner-style.” My husband calls it irresistible. Whatever you call it, hummus bil lahme is one of those dishes that gathers people around and keeps them coming back.

Why You’ll Love This Hummus Bil Lahme

• Creamy meets savory: Fluffy, smooth hummus paired with sizzling, spiced meat — it’s the best of both worlds.
• Great for gatherings: A guaranteed showstopper on any brunch or mezze table.
• Easy to prep ahead: You can make the hummus and topping separately, then warm and serve when ready.
• Customizable: Works with beef or lamb, and there are easy swaps for vegan or nut-free versions.
• Flavor-packed: Lebanese seven spice, golden pine nuts, rich ghee — every bite is layered and deeply satisfying.

Printable Recipe Card : Hummus Bil Lahme

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Ingredients You’ll Need

To make this luscious Middle Eastern dip, here’s what you’ll need:

For the hummus:

• 2 cups cooked chickpeas, very soft
• ½ cup aquafaba (or water)
• 1 garlic clove, fresh
• 2 ice cubes
• ½ cup tahini
• 3 tbsp lemon juice, fresh
• 1 tsp ground cumin
• ½ tsp salt

For the topping:

• 2 tbsp ghee
• 3 tbsp pine nuts
• ⅓ lb lamb or beef, finely chopped
• ½ tsp Lebanese seven spice
• ¼ tsp black pepper
• Salt, to taste

To finish:

• Olive oil, for drizzling
• Fresh parsley, for garnish
• Optional toppings: extra cooked chickpeas, Aleppo pepper

Eva’s Tip: I like using ghee for its rich, nutty flavor. And for tahini, I usually go for Soom or Al Wadi brands—they’re silky and never bitter.

How to Make Creamy Hummus from Scratch

There’s hummus, and then there’s creamy hummus. Here’s how I make it at home:

1. Use hot chickpeas. Blending hot chickpeas gives me the silkiest hummus—even without peeling. Just reheat your cooked chickpeas before blending.
2. In a food processor, blend garlic, lemon juice, cumin, and salt with the tahini. Scrape down the sides.
3. Add the hot chickpeas and ice cubes. The cold shock helps whip it up light and fluffy. Start blending, adding aquafaba a bit at a time until smooth.
4. Blend until velvety. Let it go for 2–3 minutes. It should be thick but spreadable.

Eva’s Note: My mom used to soak and simmer chickpeas overnight. I still do that sometimes, but canned chickpeas with a little care get us really close—and faster, too.

Cooking the Spiced Meat and Pine Nuts

This is where things start to smell amazing. The moment the ghee hits the pan, everyone in my house knows something delicious is coming.

1. Heat 1 tablespoon ghee in a small skillet over medium heat. Add pine nuts and stir frequently.Bold Reminder: Keep a close eye—once they’re golden and fragrant, off the heat they go!
2. Set pine nuts aside, then add another tablespoon of ghee to the pan.
3. Add your chopped lamb or beef. Let it sear without stirring for a minute or two. That golden crust = flavor.Eva’s Tip: Let the meat brown before flipping. I learned that from watching my Teta. Don’t rush it.
4. Season with seven spice, black pepper, and salt. Cook until fully browned and spiced through, about 5–7 minutes total.

Eva’s Note: The combo of sizzling meat and warm spices like cinnamon, allspice, and cloves brings me straight back to childhood.

Assembling and Serving Hummus Bil Lahme

Time to bring it all together. Here’s how I like to plate it:

1. Spread the hummus in a wide bowl or plate, swirling the center to make a little nest.
2. Spoon the hot meat mixture right into that nest.
3. Top with pine nuts, and a generous drizzle of olive oil.
4. Garnish with parsley, a sprinkle of cumin, and any optional toppings you like.

Bold Garnish Tip: That contrast of chilled hummus and sizzling meat is what makes guests go quiet with the first bite.

Eva’s Note: We serve this with warm pita, sliced cucumbers, and olives. Perfect for a mezze table or a cozy brunch. Try it with more Lebanese main dishes.

Make It Your Own: Easy Variations

Sometimes I adjust this dish to fit who’s coming over. Here are a few ideas:

Vegan Version
Skip the meat and use spiced mushrooms instead. Shiitakes or portobellos with olive oil and garlic taste amazing.

Nut-Free Option
Try toasted sunflower seeds or skip the nuts altogether. The spiced topping still shines.

Beef Hummus
Ground beef is a great sub for lamb. I often use it on busy weeknights.

Extra Creamy Base
Add more aquafaba if you like a looser hummus. Blend a little longer for extra fluff.

Frequently Asked Questions about Hummus Bil Lahme

Thanks so much for cooking with me today — I hope this hummus bil lahme brings as much joy to your table as it does to mine. For more cozy recipes, behind-the-scenes kitchen moments, and everyday food inspiration, come say hi over on Facebook — I’d love to connect with you there! 💛