Israeli hummus topped with spiced ground beef and pine nuts — a hearty Levantine combination beloved in Tel Aviv's legendary hummusiot.
Hummus im basar (חומוס עם בשר) — hummus with meat — is the Israeli interpretation of a Levantine tradition of topping creamy hummus with savory accompaniments. In Tel Aviv's legendary hummusiot (hummus restaurants), from Abu Hassan in Jaffa to Haim Cohen's modern interpretations, hummus with meat is the dish that converts hummus skeptics: a shallow plate of silky, still-warm hummus topped with spiced ground beef (or lamb) sautéed with onions, pine nuts, and a warming blend of allspice, cinnamon, and cumin, the meat's fat pooling into the hummus below. The contrast of the cold-ish creamy base and the hot sizzling meat is the whole point. The Israeli hummus tradition differs from Lebanese in that hummus is served warm or at room temperature (never refrigerator-cold), and the tahini content tends to be high and the garlic assertive. This topped version turns it into a complete meal — served with warm pita for scooping, raw onion, pickled vegetables, and possibly a fried egg on top in some Tel Aviv joints.
Serves 4
Melt butter in a small skillet over medium heat. Add pine nuts and toast, stirring constantly, until golden — 2 minutes. Remove immediately and reserve. Do not leave unattended.
Heat olive oil in a wide skillet over medium heat. Add onions and cook 10–12 minutes until soft, translucent, and lightly golden.
Add garlic, allspice, cinnamon, cumin, and paprika. Stir 1 minute until fragrant.
Increase heat to medium-high. Add ground meat, breaking it apart with a spoon. Cook 8–10 minutes, stirring occasionally, until well-browned and any liquid has evaporated. Season with salt and pepper.
Let the meat sit undisturbed for a minute before breaking it up — browning rather than steaming gives better flavor.
Spread hummus in four shallow bowls, making a well in the center. If the hummus is cold, microwave each bowl for 40 seconds or warm in a pan with a splash of water.
Spoon hot meat mixture directly into the well and over the hummus. The heat from the meat warms the hummus further. Scatter toasted pine nuts and chopped parsley. Dust with sumac.
Bring to the table with warm pita, pickled cucumber, and raw onion slices. Eat by tearing pita and scooping through both the meat and the hummus underneath.
The quality of the hummus is the foundation — use homemade or the best commercial brand you can find. The meat alone cannot rescue mediocre hummus.
A 20% fat ground beef produces a more flavorful, moister topping than lean mince, which can taste dry.
Do not refrigerate and reheat — this dish must be made and served immediately for the hot-on-warm temperature contrast to work.
Hummus with lamb: ground lamb provides a richer, more gamey flavor that many prefer.
Add a fried egg on top of the meat for a Tel Aviv street-food version.
Vegetarian version: substitute the meat with sautéed mushrooms and lentils in the same spice blend.
The meat topping keeps refrigerated for 3 days. Reheat in a skillet and top freshly warmed hummus just before serving. Do not store assembled hummus with meat — it becomes unappetizing.
Hummus with meat as a topped dish is deeply rooted in the broader Levantine tradition of enriching plain hummus with accompaniments. In Israel, the hummusiya (hummus restaurant) culture became a defining feature of Tel Aviv food life from the 1950s onward, as Middle Eastern Jewish immigrants from Lebanon, Syria, and Egypt brought their hummus traditions. The combination of meat on hummus is particularly associated with the Arab-Israeli community of Jaffa, whose long-standing hummusiot influenced Israeli food culture profoundly.
A hummusiya (also spelled hummusiot) is an Israeli restaurant that specializes exclusively in hummus — typically open only until midday when they run out. They are a defining institution of Tel Aviv food culture, ranging from bare plastic-chair spots to celebrated restaurants.
Warm or room temperature — never cold from the fridge. Cold hummus is stiff and the flavors are muted. Warm it gently before adding the hot meat topping.
Yes, if it is a good brand. Look for hummus with a short ingredient list (chickpeas, tahini, lemon, garlic, salt). Brands like Sabra work acceptably, but homemade will always produce a superior result.
Per serving (380g / 13.4 oz) · 4 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.