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Hummus bil Lahme

This easy weeknight meal combines creamy, rich hummus with perfectly seasoned ground meat.
Course: Dinner, Main Course, Mezze
Cuisine: Lebanese, Levantine, Mediterranean, Middle Eastern, Syrian
Keyword: hommos, hummus, hummus bil lahme, hummus with meat
Servings: 6 people
Author: The Elegant Economist


  • 2 cups hummus bi tahini (see recipe below)
  • 2-3 Tbsp olive oil
  • 1 medium sweet onion, very finely diced
  • 6 cloves garlic, very finely chopped
  • 1 pound ground mincemeat: lamb, beef, or bison (450g)
  • 1 Tbsp baharat (Lebanese seven spice)
  • 1 tsp fine sea salt
  • ¼ cup toasted pine nuts
  • chopped parsley, for garnish (optional)


  • In a large frying pan, over medium heat, add olive oil. Finely chop your onion and add it to the hot oil. Slowly cook the onion until soft and lightly caramelised, stirring occasionally - about 15 minutes. Add your garlic and cook for 5 minutes.
  • In another small pan over medium heat toast your pine nuts until golden brown and fragrant, you can do this with or without oil. Remove from heat and set aside.
  • Once the garlic has softened add your baharat and salt. Stir to combine and cook for a minute, until fragrant. Add your mincemeat and salt, turn the heat to medium-high, and saute until all the meat is fully cooked. Remove from heat.
  • On a large serving plate, scoop your hummus and create a slight 'well' in the center. Scoop the hot mincemeat into the center. Sprinkle pine nuts on top and garnish with chopped parsley. Serve immediately, or shortly thereafter at room temperature.


As a main course this will serve 6, as part of a mezze it will serve 8-10 people.