Hummus with Minced Lamb and Pine Nuts

Hoummos bi Tahini ma Lahm Mafroom (hum-moose bee ta-hee-nee ma lah-him ma-froom)

Preparation info

  • Difficulty


  • Serves


Appears in

Classic Lebanese Cuisine: 170 Fresh And Healthy Mediterranean Favorites

Classic Lebanese Cuisine

By Kamal Al-Faqih

Published 2009

  • About

For a quick, delicious meal or hearty appetizer, top hummus with warm minced lamb, toasted pine nuts, and a drizzle of olive oil and offer with warm pita bread and a salad on the side.


For the Hummus with Minced Lamb and Pine Nuts

  • 1 recipe Hummus
  • 1 recipe Kibbi Filling
  • (You can substitute ground beef or ground chicken for the lamb in the Kibbi filling.)


Prepare Ahead

You can prepare the hummus and the topping 2 to 3 days in advance (refrigerate separately). Serve as described.

To Prepare the Hummus

Prepare the hummus, following the recipe and procedure.

To Prepare the Filling

Prepare the Kibbi filling, following the recipes and procedures.

To Serve

Spread room-temperature hummus over a flat platter. Top with the warm meat filling and sprinkle with pine nuts. Drizzle olive oil over the top. Serve with warm pita bread.