Ground Beef Hummus

Ground Beef Layered Hummus is the perfect appetizer or meal for a crowd or a quick weeknight dinner for your family. Creamy hummus is topped with Mediterranean spiced ground beef and then layered with feta cheese, pine nuts, diced tomatoes and cucumbers, red bell pepper and fresh herbs. You will love the combination of flavors in this protein packed dip! 

Ingredients:

• 1 -16 oz. can of chickpeas (garbanzo beans), drained and rinsed  
• juice of 1 lemon  
• 1/3 cup tahini  
• 1 or 2 cloves garlic  
• 3 tbsps. extra virgin olive oil {you may want more for thinner hummus} 

• 1 tbsp. extra virgin olive oil  
• 1 pound ground beef, {I use 80/20}  
• 1/4 of a sweet onion, chopped  
• 2 garlic cloves, minced  
• 1 tsp. cinnamon  
• 1 tsp. cumin  
• 1/4 tsp. cayenne pepper  
• 1/4 tsp. paprika  
• 1/4 tsp. cloves  
• 1/4 tsp. allspice 

• 1/4 cup chickpeas, drained and rinsed  
• 1 cup feta cheese, crumbled  
• 1/4 cup pine nuts 
• Fresh parsley, chopped  
• Green onion, chopped  
• 1 large beefsteak tomato, diced  
• 1/2 of an English cucumber, diced  
• 1/2 cup pitted olives, halved {optional}  
• 2 tsps. za'atar or sumac

Cooking:

1. Combine all ingredients in the food processor. Blend for 30 seconds to 1 minute (blend longer for more creamy texture). Add a small amount of additional olive oil to thin out the hummus and blend again if you think it is too thick. Set aside.  

1.  In a large skillet heat the olive oil {or ghee} over medium high heat. Add the onion and garlic and saute until the onion is translucent. Add the ground beef and turn to medium heat. Use a wooden spoon to break apart the ground beef and let it begin to cook. Add the cinnamon, allspice, cayenne pepper, paprika and clove to the beef and continue to cook until the ground beef is cooked through and no pink is left. Remove the ground beef from the stove and drain excess fat.  

1.  Spread your hummus on a platter. Top with the ground beef mixture. Garnish with feta cheese, the pine nuts, parsley, green onion, tomato, cucumber, olives and chickpeas. Sprinkle za'atar over the finished dish. Serve with veggies, fresh pita or pita chips.

Notes:

• Other garnish ideas: roasted red peppers, artichokes, pistachios, a dollop of Greek yogurt, sun-dried tomatoes, banana peppers, pepperoncini. 

Safe Handling Tips:

• Wash hands with soap and water before cooking and always after touching raw meat. 
• Separate raw meat from other foods. 
• Wash all cutting boards, utensils, and dishes after touching raw meat. 
• Do not reuse marinades used on raw foods. 
• Wash all produce prior to use. 
• Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes. Cook Ground Beef to 160°F as measured by a meat thermometer. 
• Refrigerate leftovers promptly. 

For more information on degree of doneness and other cooking tips. 

For more information on safe food handling and beef safety.