How do you make hummus with meat on top?

Start with a creamy hummus base, then top with sautéed spiced meat (like lamb or beef) and toasted pine nuts. Serve with pita for dipping. My kids call this "hummus dinner-style" because it’s hearty enough to be a meal.

Can you make hummus bil lahme ahead of time?

Yes—refrigerate the hummus for up to 5 days and the meat topping separately. Reheat the meat before serving. I love making this for next-day brunch after having friends over for dinner.

Can I freeze hummus with meat topping?

Freeze the hummus and meat separately. Thaw hummus in the fridge and reheat the meat in a skillet before topping. We often freeze leftovers after big meals. Still tastes amazing later!

What do you serve with hummus bil lahme?

Warm pita is classic, but it also pairs well with fresh veggies, olives, or rice pilaf. It’s one of my favorite mezze dishes—especially next to tabbouleh or stuffed grape leaves.

Hummus Bil Lahme – Lebanese Hummus With Meat & Pine Nuts

Name: Hummus Bil Lahme: The Heart of a Lebanese Brunch
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Lebanese
Ingredients: 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; 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; Olive oil, for drizzling; Fresh parsley, for garnish; Optional toppings: cooked chickpeas, Aleppo pepper

Description

Hummus bil lahme is a comforting Lebanese dish made with velvety hummus, sizzling spiced meat, and golden pine nuts. Perfect as a hearty brunch centerpiece or part of a mezze spread. It’s rich, savory, and always a crowd favorite.

Ingredients

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: cooked chickpeas, Aleppo pepper

Instructions

Make the hummus:
In a food processor, blend garlic, lemon juice, cumin, salt, and tahini. Add hot chickpeas and ice cubes. Blend while gradually adding aquafaba until smooth and fluffy.
Toast pine nuts:
Heat 1 tbsp ghee in a skillet over medium. Add pine nuts and stir until deeply golden. Remove and set aside.
Cook the meat:
Add another tbsp ghee to the pan. Add lamb or beef. Let it brown without stirring for a minute or two. Stir, then add seven spice, black pepper, and salt. Cook until browned, 5–7 mins.
Assemble:
Spread hummus in a shallow bowl. Spoon hot meat into the center. Top with toasted pine nuts, a drizzle of olive oil, and fresh parsley. Serve with warm pita.

Notes

Use hot chickpeas for extra smooth hummus.
Don’t over-toast the pine nuts — they can burn quickly.
The contrast of cold hummus and hot meat is part of the magic!
You can make this ahead — just store hummus and meat separately and reheat the topping before serving.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Stovetop, Blending
Cuisine: Lebanese, Middle Eastern

Nutrition

Serving Size: 1 portion (~1/4 of total)
Calories: 430
Sugar: 2g
Sodium: 480mg
Fat: 32g
Saturated Fat: 8g
Unsaturated Fat: 22g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 5g
Protein: 17g
Cholesterol: 35mg

Keywords: hummus bil lahme, hummus with meat, creamy hummus, spiced lamb hummus, pine nuts, Middle Eastern dip, hummus topping